- Hardcover: 248 pages
- Publisher: Jacqui Small LLP; UK ed. edition (1 Oct. 2011)
- Language: English
- ISBN-10: 190641761X
- ISBN-13: 978-1906417611
- Product Dimensions: 20.5 x 2.5 x 25.5 cm
- Average Customer Review: 4.9 out of 5 stars See all reviews (12 customer reviews)
- Amazon Bestsellers Rank: 350,447 in Books (See Top 100 in Books)
Odd Bits: How to Cook the Rest of the Animal Hardcover – 1 Oct 2011
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‘Jennifer McLagan is a writer to trust. Her last two tomes, Fat and Bones, take subjects and ingredients we tend to shun and lavishes them with the care, eloquence and scholarship they really deserve. Her new book Odd Bits is every bit as fine. This is as much a work of reference as a labour of love. The recipes are alluring, as is the writing.’ – Tom Parker Bowles(Mail on Sunday (Live magazine))
‘There have been other books about offal, but none approached with anything like the chutzpah employed by Jennifer McLagan in Odd Bits…the award-winning author of Fat has rummaged about among the innards of the beast and brought forth something surprisingly delicious.’(Telegraph magazine)
'Studded with enriching literature, and written with care and knowledge. It’s an important and much-needed book.’(City AM)
‘Jennifer McLagan’s Odd Bits was my “oh wow” moment’ – Zoe Williams (Food Books of the Year)(The Guardian)
‘An absorbing journey…Jennifer McLagan is an enthusiastic and knowledgeable cheerleader’ – John Walsh(The Independent)
‘A treat for anyone who values the treasure that lies beyond the breast and loin…the heart and soul of this book is economical and delicious eating’ – Nigel Slater(The Observer)
Listed in ‘The 50 Best Cookbooks of 2011’ - ‘Offers more than your average meat book’(Huffingtonpost.com)
‘Clever, approachable and enthusiastic book…Peppered with excellent quotes and a luxurious amount of food history…her firm and witty voice comes with huge authority.’(Metro)
‘Splendidly titled…she treats the (odd bits) with unapologetic gusto and respect, and provides accessible and persuasive recipes.’ – Matthew Fort(The Lady)
‘A superb book – well written, witty and full of excellent prose. Odd Bits is full of great conversations and fine pictures of the finished dishes, a little madness and a lot of brilliant information.’(Caterer & Hotelkeeper)
‘Packed full of surprisingly tempting recipes, the book also delves into the rich historical and religious roles of these unusual meats’(Great British Food magazine)
‘McLagan’s enthusiasm for her subject is contagious, and her insight and humour should get even non-believers to consider the pleasure of odd bits.’(Essentially Catering)
‘Expert advice and delicious recipes to make these odd bits a part of every enthusiastic cook’s repertoire.’(Home Farmer magazine)
About the Author
Jennifer McLagan is a chef and writer who has lived in Toronto, London and Paris as well as her native Australia. Her previous books Bones (2005) and Fat (2007) and Odd Bits (2011) were both widely acclaimed and each won James Beard and IACP awards. Jennifer is a regular contributor to Fine Cooking and Food & Drink. She has lived in Toronto for more than thirty years with her sculptor husband, Haralds Gaikis, with whom she escapes to Paris as often as possible. On both sides of the Atlantic, Jennifer maintains friendly relationships with her butchers, who put aside their best fat, and odd bits for her.
Top Customer Reviews
The Australian-born Jennifer McLagan is a Toronto-based chef and writer who is a regular contributor to Fine Cooking and Food & Drink. She is committed to the use of the full animal (à la Fergus Henderson) not only for purposes of economy or sustenance, but also culture and tradition. Odd Bits is her final manifesto to the world of daring or squeamish cooks to take a new look at less common parts of the animals.
At 256 pages the book is divided into five chapters and one "Interlude":
* Get a Heat: Challenging
* At the Front: Comfortingly Reassuring
* A True Snout of a Tail Meal
* Stuck in the Middle: Familiar and Exotic
* The Back End: Convention and Beyond Belief
* Basic Recipes: Odd Stocks
I presume for most readers, the front and the back of the animals will be the most challenging, however McLagan's knowledge and her reassuring voice are like a mother holding a child's hand as they walk to the haunted bedroom closet to reveal the monster. In each chapter she begins with an overview of the body parts and what we might expect to see (thereby removing the scary monster). Next she has an overview of how to select, prepare and cook the parts. And then she opens the closet door by presenting a relatively easy, but sure to please recipe for the body part(s).Read more ›
Most Recent Customer Reviews
In Spain we do really love Odd Bits. This book is a fantastic point of view of english cooking way of such a pieces. I'm really enthusiastic with.Published 19 months ago by Joan CT
Gives recipes for the parts that other recipe books don't reach. Cant recommend it enough but only for unsqueamish meateatersPublished on 8 July 2013 by jackie brearley
Another excellent book. I've got the St John's cook books, but this is a very good addition/alternative and you do need all of them.Published on 22 May 2013 by Drumcliff