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Odd Bits
Odd Bits: How to Cook the Rest of the Animal | Jennifer McLagan
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The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.
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Simone62
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"Those of us who care about what we eat - and we should all care - must demand that the animals we eat are raised naturally and humanely, treated with respect in both life and death." ... "Paying more for our meat is good in other ways. If our meat costs more, we will not waste it, we'll take more care when we cook it, and we'll eat less of it - a good thing because most of us eat too much meat."

Simone62 And the same goes for animal products like cheese, milk and eggs. I am so excited that Jennifer McLagan will be participating in a Food Talks we are organizing! 6y
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