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Odd Bits COver
Odd Bits: How to Cook the Rest of the Animal
$35.00
Hardcover
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BOOK DETAILS

  • Hardcover
  • Sep.13.2011
  • 9781580083348

Jennifer gives an overview of the book:

In a world of costly prime cuts—stately crown roasts, plump pork chops, and regal racks of lamb—it’s easy to forget about (and steer clear of) the more economical, but less lovable parts of the beast—bellies, brains, cheeks, combs, gizzards, hearts, hocks, kidneys, lungs, marrow, necks, shanks, spleens, tongues, trotters, and, oh yes, testicles. Historically, these so-called odd bits have had a regular place on our plates and in our culinary repertoires. In fact, many are considered delicacies and routinely appear in regional specialties. 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...
Read full overview »

In a world of costly prime cuts—stately crown roasts, plump pork chops, and regal racks of lamb—it’s easy to forget about (and steer clear of) the more economical, but less lovable parts of the beast—bellies, brains, cheeks, combs, gizzards, hearts, hocks, kidneys, lungs, marrow, necks, shanks, spleens, tongues, trotters, and, oh yes, testicles.

Historically, these so-called odd bits have had a regular place on our plates and in our culinary repertoires. In fact, many are considered delicacies and routinely appear in regional specialties. 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. Her mission: restoring our respect for the whole animal, developing a taste for its lesser known parts, and learning how to approach them in the kitchen as confidently as we would a steak or a burger.

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Note from the author coming soon...

About Jennifer

Jennifer McLagan is one of Canada’s most sought-after food stylists. In recent years, she has also developed a second and parallel career as a widely read food journalist and cookbook author, which allows her to work sitting down.

Australian by birth, McLagan left...

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Published Reviews

Dec.08.2008

I’m so over being lectured by food writers to honor the seasons and stock up on sea salt and otherwise comport myself virtuously in the kitchen that it was a small thrill to come upon one whose mission is...

Dec.08.2008

Jennifer McLagan's cookbooks are joyously contrarian affairs. In 2005, she published the finger-licking and terrific "Bones." Now she has "Fat." This is no quick-and-easy book featuring chicken cutlets with...