Blood with Recipes by Jennifer McLagan
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- ISBN 10 1999225007
- ISBN 13 9781999225001
- Published Aug 15 2020
- Format Paperback
- Page Count 87
- Language English
- Countries Canada
- Publisher Good Egg - Toronto
Publishers Text
Jennifer McLagan has never shied away from topics that challenge our culinary preconceptions, and her latest book, Blood, is no exception. Having encouraged us in the past to embrace things like eating more offal and animal fats, she now wants us open our minds and kitchen doors to blood as a mainstream ingredient. It is, as she tells us, just another animal product, after all.
The book is packed with fascinating information about how blood has been consumed in history (she might have called it “Blood and Lore”). The Nordics drank blood believing that it would give them the fighting strength of the animal whence it came, whereas nomadic peoples, such as Masai herders, lived off a diet of blood and milk exclusively. We also learn how blood behaves in cooking, which is like egg. Blood can be used to clarify stock, for example, and it can be scrambled or even whipped to meringue.
For those of us who already love a good blood pudding (boudin noir), this is a book to expand our blood repertoires. With everything from pork, chicken liver, and blood terrine to blood pasta, marshmallows, and cocktails, Blood is a primer filled with delicious ideas that are bound to make even the skeptics entertain a second thought.
Other cookbooks by this author
- Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes
- Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes
- Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes
- Bitter: A Taste of the World's Most Dangerous Flavour, with Recipes
- Blood
- Bones: Recipes, History and Lore
- Bones: Recipes, History and Lore
- Cooking on the Bone: Recipes, History and Lore
- Cooking on the Bone: Recipes, History and Lore
- Fat: An Appreciation of a Misunderstood Ingredient with Recipes
- Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
- Fat: An Appreciation of a Misunderstood Ingredient with Recipes
- Fat: An Appreciation of a Misunderstood Ingredient
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits: How to Cook the Rest of the Animal
