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Odd bits how to cook the rest of the animal

<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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  • "<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.</"@en
  • "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."
  • "Offers culinary advice, recipes, and guidance to cook with less familiar parts of animals; discussing the bellies, brains, cheeks, gizzards, hearts, hocks, kidneys, lungs, marrow, shanks, spleens, tongues, and more; and providing information on the historical and religious roles of unusualmeats."

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  • "opskrifter"
  • "Electronic books"
  • "Electronic books"@en
  • "Cookbooks"
  • "kogebøger"
  • "Livres de cuisine"

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  • "Odd bits : how to cook the rest of the animal"
  • "Odd bits: how to cook the rest of the an : imal"
  • "Odd bits how to cook the rest of the animal"
  • "Odd bits how to cook the rest of the animal"@en
  • "Odd bits : how to cook the rest of the animal"@en

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