Odd Bits: How to Cook the Rest of the Animal - Hardcover

Jennifer McLagan

Hardcover

ISBN 10: 190641761X ISBN 13: 9781906417611

Publisher: Jacqui Small LLP, 2011

Synopsis

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 flavourful 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.

About this title

Review:

‘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.’ – Tom Parker Bowles

(Mail on Sunday (Live magazine))

‘There have been other books about offal, but none approached with anything like the chutzpah employed by Jennifer McLagan in Odd Bits...the award-winning author of Fat has rummaged about among the innards of the beast and brought forth something surprisingly delicious.’

(Telegraph magazine)

'Studded with enriching literature, and written with care and knowledge. It’s an important and much-needed book.’

(City AM)

‘Jennifer McLagan’s Odd Bits was my “oh wow” moment’ – Zoe Williams (Food Books of the Year)

(The Guardian)

‘An absorbing journey...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...the heart and soul of this book is economical and delicious eating’ – Nigel Slater

(The Observer)

Listed in ‘The 50 Best Cookbooks of 2011’ - ‘Offers more than your average meat book’

(Huffingtonpost.com)

‘Clever, approachable and enthusiastic book...Peppered with excellent quotes and a luxurious amount of food history...her firm and witty voice comes with huge authority.’

(Metro)

‘Splendidly titled...she treats the (odd bits) with unapologetic gusto and respect, and provides accessible and persuasive recipes.’ – Matthew Fort

(The Lady)

‘A superb book – well written, witty and full of excellent prose. Odd Bits is full of great conversations and fine pictures of the finished dishes, a little madness and a lot of brilliant information.’

(Caterer & Hotelkeeper)

About the Author:

JENNIFER MCLAGAN has more than 30 years experience in the food business as a chef, caterer, food stylist, recipe writer, and cookbook author. She is a regular contributor to Food & Drink and Fine Cooking magazines.

About this edition

• Publisher: Jacqui Small LLP
• Publication date: 2011
• ISBN 10: 190641761X
• ISBN 13: 9781906417611
• Binding: Hardcover
• Number of pages: 240