Odd Bits How to cook the rest of the animal Jennifer McLagan

Odd Bits How to cook the rest of the animal Jennifer McLagan

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.

Were all familiar with the prime cutsthe 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 cooks repertoire.

By: Jennifer McLagan

Publisher: Ten Speed Press, 2011

Pages: 248

Dimensions: ± 26 cm x 21 cm

Hardcover with dust jacket. Very good condition.