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Odd Bits: How to Cook the Rest of the Animal [A Cookbook]
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Published:
Clarkson Potter/Ten Speed 2011
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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.

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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
09/13/2011
Language:
English
ISBN:
9781607740759
ASIN:
B004J4X7FS
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Citations
APA Citation (style guide)

Jennifer McLagan. (2011). Odd Bits: How to Cook the Rest of the Animal [A Cookbook]. Clarkson Potter/Ten Speed.

Chicago / Turabian - Author Date Citation (style guide)

Jennifer McLagan. 2011. Odd Bits: How to Cook the Rest of the Animal [A Cookbook]. Clarkson Potter/Ten Speed.

Chicago / Turabian - Humanities Citation (style guide)

Jennifer McLagan, Odd Bits: How to Cook the Rest of the Animal [A Cookbook]. Clarkson Potter/Ten Speed, 2011.

MLA Citation (style guide)

Jennifer McLagan. Odd Bits: How to Cook the Rest of the Animal [A Cookbook]. Clarkson Potter/Ten Speed, 2011. Web.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Date Added:
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Date Updated:
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imprint
Ten Speed Press
publishDate
2011-09-13T05:00:00+01:00
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title
Odd Bits
fullDescription

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.

reviews
      • premium: False
      • source: Philadelphia City Paper, 11/17/11
      • content: Finalist, IACP Awards 2012, Single Subject Category
        New York Times Notable Cookbook of 2011

        "Odd Bits is the most informative and enthusiastic book about weird organs you'll ever encounter."
      • premium: False
      • source: The Gastronomer's Bookshelf, 9/26/11
      • content: "Readers will be hard-pressed to find a more well researched, interesting and useful cookbook in 2011. 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."
      • premium: False
      • source: The Wall Street Journal, 9/24/11
      • content: "It's all here, from beef cheeks to cow's back and calves' brains. It is a tribute to Ms. McLagan's talent as a writer that, even when she is describing the least appealing of her "bits," her informative text, good humor and contagious enthusiasm will keep readers engaged and amused."
      • premium: False
      • source: LA Weekly, Squid Ink blog, Cookbook of the Week, 9/16/11
      • content: "When the James Beard-winning author of Bones(2005) and Fat (2007) releases another cookbook, it's wise to stop for a moment and take a closer look at those Odd Bits."
      • premium: False
      • source: YumSugar, 10 Foodie Books to Crave For Fall, 9/16/11
      • content: "This one's a little out there, but stick with me. In the fresh-off-the-press Odd Bits: How to Cook the Rest of the Animal, Jennifer McLagan educates us how to use the "more economical, but less lovable parts of the beast." Plus, the photography looks stunning."
      • premium: False
      • source: Men's Health, Guy Gourmet, 9/13/11
      • content: "It takes a daring author to list a recipe for headcheese as the first recipe in her cookbook. . . 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. 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. . . . [Odd Bits] will challenge your cooking skills as much as it will your palate."
      • premium: False
      • source: Bon Appétit, BA Daily blog, 9/13/11
      • content: "Judging from the titles of her past two cookbooks, Bones and FAT, you might guess that James Beard Award-winning author Jennifer McLagan has a slightly unconventional approach to cooking. You'd be right. Her latest cookbook, Odd Bits: How to Cook the Rest of the Animal, shows you how to tackle tongue, bone marrow, and all those other strange cuts that you may have tasted in restaurants but haven't had the guts (no pun intended) to make at home yet. . . . 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."
      • premium: False
      • source: Eater National, 9/12/11
      • content: "Food writer Jennifer McLagan's single-subject cookbooks, like Fat and Bones, are always a treat. This time, she turns her attention to offal with Odd Bits."
      • premium: False
      • source: The Food Section, 9/9/11
      • content: "As a follow-up to her books Bones and Fat, chef and writer Jennifer Mclaghan is now getting into meatier territory, albeit from the perspective of preparing the "odd bits" (think snouts, feet, and organs). Her new book, Odd Bits is aimed at the offal-curious home cook who may want to get into nose-to-tail cooking, but who may have some trepidation about getting their hands messy (or bloody) with organ meats. . . . A recipe for barbecued corned beef is an intriguing and non-threatening entry point (who ever thought of grilling corned beef?), but before long you might find yourself whipping up some chocolate blood ice cream."
      • premium: False
      • source: Urban Daddy National, 9/8/11
      • content: "Anyone can slap a bone-in filet on the grill and have it come out delicious. But it takes a really talented chef to make a gourmet meal out of goat spleen. A talented chef, or this cookbook. You've always wanted to be a veal cheek expert."
      • premium: False
      • source: Uncrate, 8/31/11
      • content: "You can buy organic, grass-fed, conscientiously grown meat all you want, but if you're only eating one part of that chicken, cow, or hog, you're wasting a lot of usable protein -- and that's totally un-green of you."
      • premium: False
      • source: Library Journal, 8/15/11
      • content: "unique, informative, and readable"
      • premium: False
      • source: Publishers Weekly, 5/16/11
      • content: "It is tempting to say that this book is plain offal. But McLagan, who has authored two kindred collections, Bones and Fat, explores more than just innar
      • premium: True
      • source: Publisher's Weekly
      • content:

        May 16, 2011
        It is tempting to say that this book is plain offal. But McLagan, who has authored two kindred collections, Bones and Fat, explores more than just innards. As the cover hints with its photo of two severed pig's feet, all sorts of extremities find their way to the table in this 100-recipe autopsy. It is perhaps the perfect gift for the host who has dreamt of announcing that the evening's meal will be ravioli of brains and morels, or heart burgers, or crispy testicles. McLagan puts the face back in preface with an intriguing 11-page introduction that places the odd bits in historical perspective and explores our loss of food literacy in the age of the supermarket. As the chapters progress from head to tail, there are also fascinating explorations of topics such as the wonders of tripe and how to choose a great neck. Even the meager duck heart and the fleshy cockscomb get their due. It's on to dessert: a tub of chocolate blood ice cream, which employs ginger, Grand Marnier and a half-cup of pork blood. McLagan earns linguistic points for exploring the derivation of such terms as sweetbread and head cheese.

      • premium: True
      • source: Library Journal
      • content:

        August 1, 2011

        James Beard Award winner McLagan (Bones; Fat) presents another unique, informative, and readable cookbook. The ingredients used for the 100 recipes include lungs, necks, spleens, tongues, cheeks, testicles, and feet, as well as a few more common cuts (ribs, brisket, and shanks). In her introduction, McLagan traces the history of eating meat and why in earlier times the odd bits were considered the prime parts. In the last 75 to 100 years, most of these parts have been discarded or used for cat and dog food in the United States. McLagan encourages readers with a detailed and clear discussion of how to choose, prepare, and cook them. She draws the line at eyeballs and notes that lungs are not sold in the United States. Recipes include Chocolate Blood Ice Cream, Salad of Pig's Feet and Vegetables, and Crispy Testicles with Onion, Pepper, and Caper Sauce. VERDICT If readers can get past the cover (which pictures severed pigs' feet), they will learn a lot. Recommended for large cooking collections and adventurous cooks and diners.--Christine Bulson, SUNY at Oneonta

        Copyright 2011 Library Journal, LLC Used with permission.

popularity
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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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