Odd Bits How to Cook the Rest of the Animal

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.

Jennifer McLagan is a chef and food stylist and writer who has worked in Toronto, London, and Paris as well as her native Australia. Her previous books, Bones (2005) and Fat (2007) were both widely acclaimed and each won Beard and IACP awards. Jennifer is a regular contributor to Fine Cooking and Food & Drink. She has lived in Toronto for more than thirty years with her sculptor husband, Haralds Gaikis, with whom she escapes to Paris as often as possible. On both sides of the Atlantic, Jennifer maintains friendly relations with her butchers, who put aside their best fat, bones, and odd bits for her. Visit www.jennifermclagan.com.

Introduction: Not So Odd After All    1

One
Get a Head: Challenging   13

Two
At the Front: Comfortingly Reassuring   65

Interlude
A True Snout to Tail Meal   115

Three
Stuck in the Middle: Familiar and Exotic   119

Four
The Back End: Conventional and Beyond Belief   177

Five
Basic Recipes: Odd Stocks   231

Bibliography    235
Acknowledgments    238
Index    240

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Odd Bits How to Cook the Rest of the Animal [A Cookbook]

Summary

Author Biography

Table of Contents

Supplemental Materials