Odd Bits: How to Cook the Rest of the Animal
Review quote 'Jennifer McLagan is a writer to trust. Her last two tomes, Fat and Bones, take subjects and ingredients we tend to shun and lavishes them with the care, eloquence and scholarship they really deserve. Her new book Odd Bits is every bit as fine.
This is as much a work of reference as a labour of love. The recipes are alluring, as is the writing. It's an important and much-needed book. Jennifer McLagan is an enthusiastic and knowledgeable cheerleader' - John Walsh The Independent 'A treat for anyone who values the treasure that lies beyond the breast and loin Peppered with excellent quotes and a luxurious amount of food history Odd Bits is full of great conversations and fine pictures of the finished dishes, a little madness and a lot of brilliant information. She has lived in Toronto for more than thirty years with her sculptor husband, Haralds Gaikis, with whom she escapes to Paris as often as possible.
Odd Bits: How to Cook the Rest of the Animal
On both sides of the Atlantic, Jennifer maintains friendly relationships with her butchers, who put aside their best fat, and odd bits for her. So why do we eschew and waste valuable protein? When have our sensibilities become so squeamish?
In short—when did we decide offal had become awful? Jennifer McLagan, award-winning author of Bones and Fat , is on a crusade to bring the nose-to-tail style of cooking and eating out of the closet and back onto to our dining tables. Serious food lovers will delight in the sheer variety of the dishes that await, ranging from simple to challenging: 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. McLagan has triumphantly capped her trilogy, and regardless of why you buy the book, you will no longer fear the odd bits, but rather you will be striking up the grill to savor them with enthusiasm, confidence and joy. It is a tribute to Ms. Consider that daring author a bit of a renegade in the world of cookbooks.
Prior to Odd Bits, she tackled topics unsavory at the time in her cookbooks Fat and Bones and elevated them into something worth savoring.
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Her introductory recipe for headcheese may be intended to snap you out of thinking that the best parts of the animal are the ones that everyone eats. Her latest cookbook, Odd Bits: Use this informed, entertaining book to get in the fall spirit and make some comforting brisket-vegetable pie or surprisingly not-odd Peruvian Heart Kebabs.
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Jan 11, Jeff rated it really liked it Shelves: This book really is a cookbook, but it is also an intriguing history of odd bits of animals through time and space. I am learning about cooking with many interesting ingredients though. I read it cover to cover and it c my wife got this for Christmas last year and I really enjoyed it because I hunt and have always tried to use more of the animal. I read it cover to cover and it can easily entertain that way. I recommend it to the conservationist and u especially the hunter.
A great read, thoroughly engaging, completely enjoyable. Not exactly the typical words one might think of for what is, essentially, a combo cookbook and primer on offal, or "variety meats". But, it's so well written and so interesting that I found myself not only reading everything with interest, right down to techniques in the recipes and the how-tos of preparing some of the more unusual cuts, but even flipping back and forth and going back and re-reading sections that were referenced to get a A great read, thoroughly engaging, completely enjoyable.
But, it's so well written and so interesting that I found myself not only reading everything with interest, right down to techniques in the recipes and the how-tos of preparing some of the more unusual cuts, but even flipping back and forth and going back and re-reading sections that were referenced to get a deeper appreciation for what she was talking about. Oct 16, Spuddie rated it it was amazing Shelves: For those who believe in eating "nose to tail" or utilizing the whole animal, this is a great cookbook and reference.
And even if you're not sure about it Fits in very well with my waste not, want not philosophy. Jan 26, Mike rated it it was amazing Shelves: If you have the slightest interest in this book, read it. I was ever-so-slightly bothered that a lot of the recipes were similar think: Apparently not bothered enough to rate it fewer than 5 stars Jan 09, Victoria O'Neal rated it liked it. I skimmed the recipes and read the explication, and there are lots of new animal bits I want to eat now. For such an adventurous eater, I have a very primal revulsion about eating brains.
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McLagan needed a thesaurus. Creamy, chewy, and crunchy were repeated way too often. Sep 07, Andrew Terentyev rated it it was amazing. Five stars for accessibility. I'm an experienced eater, but an amateur cook at best. Having never cooked offal before, the recipes in this book were really easy to approach and came out very well relative to my skills.
Jul 14, Krista D. The recipes were good.
The lecturing did get to me after a while, so after a while I skipped the commentary completely. Sep 20, alonso ruvalcaba rated it liked it.
Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan
Jan 04, Nancy Moffett rated it really liked it. Can you read a cookbook? I enjoyed the reading material, looked at the recipes, and plan to keep my eye out for "odd bits" to cook in the future. Jul 18, Stinkfinger rated it it was amazing. Sandy Mcculloch rated it it was amazing Apr 17,