Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan
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Headcheese for the unconvinced (page 17)
from Odd Bits: How to Cook the Rest of the Animal Odd Bits by Jennifer McLagan
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- ISBN 10 158008334X
- ISBN 13 9781580083348
- Linked ISBNs
- 9781906417611 Hardcover (United Kingdom) 10/1/2011
- 9781443409193 10/18/2011
- 9781607740759 eBook (United States) 9/13/2011
- 9781299073951 eBook (United States) 1/1/2011
- 9781554687565 Hardcover (United States) 9/13/2011
- 9781911127482 Paperback (United States) 3/15/2018
- Published Sep 13 2011
- Format Hardcover
- Page Count 256
- Language English
- Countries United States
- Publisher Ten Speed Press
- Imprint Ten Speed Press
Publishers Text
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. Serious food lovers will delight in the sheer variety of the dishes that await, ranging from simple to challenging: • Headcheese for the Unconvinced • Veal Cheeks with Swiss Chard and Olives • Cheese and Just a Little Brain Fritters • Lamb Neck with Quince and Turnip • Brisket Braised with Caramelized Onions and Chile • Sweetbreads with Morels and Fresh Fava Beans • Moroccan-Style Braised Heart • Minted Tripe and Pea Salad • Wild Boar Shanks with Cranberries and Chocolate • Bone Marrow and Mushroom Custard Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and religious roles of these unusual meats. McLagan’s enthusiasm for her subject is contagious, and with her insight and humor will convert even non-believers to the pleasure of odd bits.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
- Blood with Recipes
- 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
- 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
