Odd Bits: How to Cook the Rest of the Animal

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? Since 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 our dining tables.

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 humour, will convert even non-believers to the pleasure of odd bits. The Best Books of Check out the top books of the year on our page Best Books of Product details Format Hardback pages Dimensions x x I have never had tongue, although it sounds wonderful in all the British literature where they mention it.

Perhaps this is one reason why people don't cook these things anymore?

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With our postage stamp kitchens, where would we have room for it? We were just re-reading "The Tale of Samuel Whiskers" by Beatrix Potter, and commenting on where the milk was kept cool and the butter made. It was in a separate room, where the milk could be covered and kept still while the cream rose to the top.

Gosh, I wish I did!!! Dec 20, Anula rated it really liked it Shelves: Great book if you're trying to familiarize yourself with the "head to tail cooking". Coming from Poland I'm used to eating pig's trotters, beef cheeks, tongue which I'm not a fan of This book is great starting point, for those more experienced cooks of offal and those only starting to discover that part of the butchery.

Well, it IS a cookbook and first and foremost we eat with our eyes, for such an exciting topic there wasn't many photos, actually only few, which in my opinion made this book great, but took something away from it. That said, I'll still try lots of recipes from it, photos or not, but if someone is only starting to cook with those less popular parts of animal, it would be great to have that "guidance" of photos, as well as a kind of encouragement, as to how appetizing offal and other "weird" animal bits can look like.

Feb 06, Samantha Ek rated it it was amazing Shelves: Yes, it is a cookbook that you can actually read!

Full of some history as to the way we used to eat the "odd bits" plus some recipes for each part. Thankfully they skipped the eyeballs, though it was mentioned. I am not a fan of eyes, just the thought of them and they gross me out. Most of the recipes in this book I will never eat or try, as they are organs and I personally don't eat organs.

I did learn that you can cook with animal blood The book had wonderful photography of some of Yes, it is a cookbook that you can actually read!

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The book had wonderful photography of some of the bits and recipes. Overall, I enjoyed it. Dec 17, Nicole rated it really liked it Shelves: I really enjoyed reading this cookbook. The descriptions of how to prepare all of these "odd bits" was something I needed in order to deal with those that had been coming my way during my culinary adventures. The recipes are mostly geared towards western tastes, but now that I have a clearer idea on how to handle theses cuts, I feel more confident tackling Asian recipes containing them.

It wo I really enjoyed reading this cookbook. It would have been nice had they chosen a more durable finish considering its intended use. Jan 11, Jeff rated it really liked it Shelves: This book really is a cookbook, but it is also an intriguing history of odd bits of animals through time and space.

I am learning about cooking with many interesting ingredients though. I read it cover to cover and it c my wife got this for Christmas last year and I really enjoyed it because I hunt and have always tried to use more of the animal. I read it cover to cover and it can easily entertain that way.

I recommend it to the conservationist and u especially the hunter. A great read, thoroughly engaging, completely enjoyable. Not exactly the typical words one might think of for what is, essentially, a combo cookbook and primer on offal, or "variety meats". Prior to Odd Bits, she tackled topics unsavory at the time in her cookbooks Fat and Bones and elevated them into something worth savoring. Her introductory recipe for headcheese may be intended to snap you out of thinking that the best parts of the animal are the ones that everyone eats. Her latest cookbook, Odd Bits: Use this informed, entertaining book to get in the fall spirit and make some comforting brisket-vegetable pie or surprisingly not-odd Peruvian Heart Kebabs.

A recipe for barbecued corned beef is an intriguing and non-threatening entry point who ever thought of grilling corned beef? But it takes a really talented chef to make a gourmet meal out of goat spleen. A talented chef, or this cookbook. But McLagan, who has authored two kindred collections, Bones and Fat , explores more than just innards. McLagan puts the face back in preface with an intriguing page introduction that places the odd bits in historical perspective and explores our loss of food literacy in the age of the supermarket.

As the chapters progress from head to tail, there are also fascinating explorations of topics such as the wonders of tripe and how to choose a great neck. Even the meager duck heart and the fleshy cockscomb get their due. McLagan earns linguistic points for exploring the derivation of such terms as sweetbread and head cheese.

McLagan comes through again. Hang on, surely some mistake: