Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan
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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?
Odd Bits features over 100 recipes devoted to the ‘rest of the animal’, those under-appreciated but incredibly flavourful 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.
