Odd bits: how to cook the rest of the animal
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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.
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
9781607740759
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Grouping Information
Grouped Work ID | f6b5d38f-e2f5-a3d2-53f3-26411acfac07 |
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Grouping Title | odd bits how to cook the rest of the animal |
Grouping Author | jennifer mclagan |
Grouping Category | book |
Grouping Language | English (eng) |
Last Grouping Update | 2022-05-17 02:08:33AM |
Last Indexed | 2022-05-16 02:51:56AM |
Novelist Primary ISBN | 9781607740759 |
Solr Details
accelerated_reader_point_value | 0 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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accelerated_reader_reading_level | 0 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
author | McLagan, Jennifer | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
author_display | McLagan, Jennifer | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
available_at_catalog | Arden-Dimick Central | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
detailed_location_catalog | Arden-Dimick 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 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
item_details
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itype_catalog | Adult Book Non-Fiction | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
last_indexed | 2022-05-16T09:51:56.177Z | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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 | Arden-Dimick Central | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
primary_isbn | 9781580083348 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
publishDate | 2011 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
publisher | Clarkson Potter/Ten Speed Ten Speed Press, | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
record_details
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recordtype | grouped_work | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
scoping_details_catalog
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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 |