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Odd bits: how to cook the rest of the animal

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English
Description
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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ISBN:
9781580083348
9781607740759
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Grouping Information

Grouped Work IDf6b5d38f-e2f5-a3d2-53f3-26411acfac07
Grouping Titleodd bits how to cook the rest of the animal
Grouping Authorjennifer mclagan
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2024-05-24 02:15:05AM
Last Indexed2024-05-24 02:40:35AM

Solr Fields

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0
accelerated_reader_reading_level
0
author
McLagan, Jennifer
author_display
McLagan, Jennifer
available_at_catalog
Carmichael
Central
detailed_location_catalog
Carmichael
Central
display_description
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.
format_catalog
Book
eBook
format_category_catalog
Books
eBook
id
f6b5d38f-e2f5-a3d2-53f3-26411acfac07
isbn
9781580083348
9781607740759
itype_catalog
Adult Book Non-Fiction
last_indexed
2024-05-24T09:40:35.182Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.36 M161 2011
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Carmichael
Central
primary_isbn
9781580083348
publishDate
2011
publisher
Clarkson Potter/Ten Speed
Ten Speed Press
recordtype
grouped_work
subject_facet
Cookbooks
Cooking (Variety meats)
title_display
Odd bits : how to cook the rest of the animal
title_full
Odd Bits How to Cook the Rest of the Animal [A Cookbook]
Odd bits : how to cook the rest of the animal / Jennifer McLagan ; photography by Leigh Beisch
title_short
Odd bits
title_sub
how to cook the rest of the animal
topic_facet
Cooking & Food
Cooking (Variety meats)
History
Nonfiction
Reference

Solr Details Tables

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record_details

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ils:.b20762744BookBooks1st edEnglishTen Speed Pressc2011248 p. : col. ill. ; 27 cm.
overdrive:20bc4958-dbb9-403a-87ce-75d603a61533eBookeBookEnglishClarkson Potter/Ten Speed2011

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