Odd Bits
How to Cook the Rest of the Animal [A Cookbook]
by Jennifer McLagan
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Pub Date Sep 13 2011 | Archive Date Sep 01 2012
Description
Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and religious roles of nose-to-tail cooking.
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.
Advance Praise
-Publishers Weekly, 5/16/11
"Asan admirer of McLagan's previous books as well as a cook and writer increasingly aware of the importance of using more than just the tender refined parts of animals and avoiding waste, I know of no other book this season more welcome than this one devoted to exploring the whole animal. McLagan comes through again. Thank you."
-Michael Ruhlman, author of Ratio: The Simple Codes Behind the Craft of Everyday Cooking and Charcuterie: The Craft of Salting, Smoking, and Curing
"Let Jennifer McLagan take you by the trotter and lead you through the odd bits. Hang on, surely some mistake: the good bits!"
-Fergus Henderson, author of The Whole Beast: Nose to Tail Eating
Praise for Fat
McLagan's book is a smart, sensual celebration of the flavorful animal fats prized by chefs and shunned by a generation of lipo-phobes. Her French Fries in Lard may change your life forever.
-People Magazine
Jennifer McLagan's cookbooks are joyously contrarian affairs. [Fat] is a rollicking journey through the kingdom of unrepentant, glorious, and filthy rich fat.
-T. Susan Chang, The Boston Globe
Persuasively arguing that the never-ending quest for "health" has gone too far, McLagan's elegant and informed look at this most maligned ingredient is appropriately unctuous.
-Publisher's Weekly (Starred Review)
