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RedRockVault
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US $19.94
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“like new, no writing or markings”
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Located in: Burnsville, Minnesota, United States
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eBay item number:197171273467
Last updated on May 18, 2025 11:56:51 PHTView all revisionsView all revisions

Item specifics

Condition
Like New
A book in excellent condition. Cover is shiny and undamaged, and the dust jacket is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See all condition definitionsopens in a new window or tab
Seller Notes
“like new, no writing or markings”
ISBN
9781580083348

About this product

Product Identifiers

Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
158008334X
ISBN-13
9781580083348
eBay Product ID (ePID)
21038386696

Product Key Features

Book Title
Odd Bits : How to Cook the Rest of the Animal [A Cookbook]
Number of Pages
256 Pages
Language
English
Publication Year
2011
Topic
Reference, Specific Ingredients / Meat, History
Illustrator
Yes
Genre
Cooking
Author
Jennifer Mclagan
Format
Hardcover

Dimensions

Item Height
0.9 in
Item Weight
39.5 Oz
Item Length
10.2 in
Item Width
8.2 in

Additional Product Features

Intended Audience
Trade
LCCN
2011-011575
Dewey Edition
22
Reviews
"unique, informative, and readable" -Library Journal, 8/15/11 "It is tempting to say that this book is plain offal. But McLagan, who has authored two kindred collections, Bones and Fat , explores more than just innards. As the cover hints with its photo of two severed pig's feet, all sorts of extremities find their way to the table in this 100-recipe autopsy. It is perhaps the perfect gift for the host who has dreamt of announcing that the evening's meal will be ravioli of brains and morels, or heart burgers, or crispy testicles. McLagan puts the face back in preface with an intriguing 11-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. It's on to dessert: a tub of chocolate blood ice cream, which employs ginger, Grand Marnier and a half-cup of pork blood. McLagan earns linguistic points for exploring the derivation of such terms as sweetbread and head cheese. (Sept.)" -Publishers Weekly, 5/16/11 "As an 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), "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."   -The Huffington Post, 8/25/11 "unique, informative, and readable" -Library Journal, 8/15/11 "It is tempting to say that this book is plain offal. But McLagan, who has authored two kindred collections, Bones and Fat , explores more than just innards. As the cover hints with its photo of two severed pig's feet, all sorts of extremities find their way to the table in this 100-recipe autopsy. It is perhaps the perfect gift for the host who has dreamt of announcing that the evening's meal will be ravioli of brains and morels, or heart burgers, or crispy testicles. McLagan puts the face back in preface with an intriguing 11-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. It's on to dessert: a tub of chocolate blood ice cream, which employs ginger, Grand Marnier and a half-cup of pork blood. McLagan earns linguistic points for exploring the derivation of such terms as sweetbread and head cheese. (Sept.)" -Publishers Weekly, 5/16/11 "As an 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), "It is tempting to say that this book is plain offal. But McLagan, who has authored two kindred collections, Bones and Fat , explores more than just innards. As the cover hints with its photo of two severed pig's feet, all sorts of extremities find their way to the table in this 100-recipe autopsy. It is perhaps the perfect gift for the host who has dreamt of announcing that the evening's meal will be ravioli of brains and morels, or heart burgers, or crispy testicles. McLagan puts the face back in preface with an intriguing 11-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. It's on to dessert: a tub of chocolate blood ice cream, which employs ginger, Grand Marnier and a half-cup of pork blood. McLagan earns linguistic points for exploring the derivation of such terms as sweetbread and head cheese. (Sept.)" -Publishers Weekly, 5/16/11 "As an 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), "As an 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)
Photographed by
Beisch, Leigh
Dewey Decimal
641.3/6
Table Of Content
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
Synopsis
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., 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.
LC Classification Number
TX749.5.V37M35 2011

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RedRockVault

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