Odd Bits: How to Cook the Rest of the Animal

Front Cover
Harper Collins, Oct 18, 2011 - Cooking - 256 pages

Food & Wine Magazine has declared cooking odd bits the must-try trend for 2011. What are the “odd bits”? They are cuts of meat that North Americans used to know very well indeed: cheaper, tougher, longer cooking, utterly delicious things like shank, cheek, brisket, chuck, kidney and ribs. When the prime cuts, such as tenderloins, breasts and chops, became more available and more affordable, we forgot all about the wonders of the odd bits. Jennifer McLagan is bringing it all back to us with this wonderfully inventive, informative, humorous and beautiful cookbook. Cooking the odd bits is no more stressful or involved than cooking a good steak, and it’s also quite a lot more fun. Other cuisines have long valued the odd bits, and recipes from Europe to the Middle East to Africa and Asia are featured, along with your favourite liver and bacon.

Rediscover your taste for “the rest of the animal” with Odd Bits, and you will soon be cooking with confidence and economy in your own kitchen.

 

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interesting!

User Review  - Catherine K. - Overstock.com

Great book for those interested in using all the parts of the animal! Read full review

Contents

Sweetbreads with Orange and Cumin
Sweetbreads Prune Style
Sweetbreads with Morels and Fresh Fava Beans
Grilled Sweetbreads with Mustard Seed Glaze
Hot to TrotFeet
Poached Pigs Feet
Terrine of Pigs Feet
Toasty Pigs Feet

Linguistic Notes for Odd Bits Recipes
Challenging
Nothing Cheesy About It
Lend Me Your Ears
How to Prepare and Cook
HEADS AROUND THE WORLD
Spiced Seasoning Salt
Cheek by Jowl
Veal Cheeks with Swiss Chard and Olives
WineBraised Beef Cheeks
Salad of Beef Cheeks
Als Pork Cheeks
Giselles Navarin
Potato Gnocchi
If I Only Had a Brain
Sumac Encrusted Lambs Brains
Cheese and Just a Little Brain Fritters
Pistachio Brain Soufflés
MOCK TURTLE SOUP
Ravioli of Brains and Morels
Cooking in Tongues
Poached Tongue
Livs Tongue Hash
Spicy Tongue Tacos
Tongue with Salsa Verde
Potato and Radish Salad
Barbecued Grilled Tongue
A SHORT EXPLANATION OF NITRATES AND NITRITES
BUFFALO TONGUES
Warm Lamb Tongues in Ginger Mustard and Cream Sauce
Cockscombs
COCKSCOMBS IN TRANSLATION
Palates and Eye Balls
Comfortingly Reassuring
Whole Lamb Neck with Lemons Olives and Mint
Lamb Neck with Quince and Turnip
WHATS IN A NAME?
Ragu Masterplan
A Shoulder to Lean On
SlowCooked Pork Shoulder with Cider and Rhubarb
Lamb Cobbler
Haraldss Chili
West Indian Goat Stew
Brisket or BreastIts All About the Fat
Fennel and Orange Braised Veal Breast
Summer Corned Beef
Corned Beef Appetizers
Brisket Braised with Caramelized Onions and Chile
WineBraised Veal
Beef and Vegetable Pie
Leaf Lard Pastry
Brisket Burgers
ArgentineanStyle Meatloaf with Chimichurri
Neither Sweet nor Bready
CHICKEN FEET WARS
Salad of Pigs Feet and Vegetables
Vinaigrette for Porky Bits or Salad
ARTISTIC ODD BITS
Fried Pigs Feet Terrine Severo Style
Bouillon Jelly
OldFashioned Jelly
Blood Orange Jelly
GELATIN
INTERLUDEA True Snout to Tail Meal
Roast Suckling Pig
Familiar and Exotic
Have a Heart
TATARS TARTARE
Melancholy Spleen
Luscious Liver
MYTH HISTORY AND A SAUSAGE
Tremendous Tripe
TRIPE AROUND THE WORLD
TRIPE DRESSERS
Giblets Pluck Haslet and Pettitoes
Give Gizzard a Go
Restaurant DarlingBelly
POETIC ODD BITS
The Story of a Soup
Inside StoryIntestines
ANDOUILLE ANDOUILLETTE AND THE FIVE AS
EMINENT ENTRAILS
Powerful Kidneys
Conventional and Beyond Belief
Shapely Shanks
Whole Veal Shank with Saffron
Haraldss Sauerkraut
THREESTAR ODD BITS
Getting to the Marrow
NUMBLE UMBLE OR HUMBLE PIE?
THE ORIGIN OF OFFAL
Yes Balls
MYTH REALITY AND EUPHEMISMS
Vital Blood
Red Currant Sauce
THE WORLD OF BLOOD SAUSAGES AND BEYOND
Blood Facts
BLOOD NUTRITION AND TABOOS
Skin and Fat Exposed
Fat
Odd Stocks
Bibliography
Index
Acknowledgments
Copyright
About the Publisher
Copyright

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About the author (2011)

JENNIFER McLAGAN has over 35 years’ experience in the food business as a chef, caterer, food stylist, recipe writer and cookbook author. She has been a presenter at the highly prestigious Food & Wine Classic in Aspen, the Melbourne Food and Wine Festival MasterClass Series in Australia and the Epicurean Classic in Michigan. She is a regular contributor to Fine Cooking, Food & Drink, The County Grapevine and The Niagara Grapevine magazines. Her books Fat and Bones have garnered top prizes in the food writing world, with Fat winning the James Beard Cookbook of the Year award. Visit her online at www.jennifermclagan.com.

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