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.

Reviews

Finalist, IACP Awards 2012, Single Subject Category
"New York Times "Notable Cookbook of 2011
""Odd Bits "is the most informative and enthusiastic book about weird organs you'll ever encounter."
--Philadelphia City Paper, 11/17/11
"Readers will be hard-pressed to find a more well researched, interesting and useful cookbook in 2011. McLagan has triumphantly capped her trilogy, and regardless of why you buy the book, you will no longer fear the odd bits, but rather you will be striking up the grill to savor them with enthusiasm, confidence and joy."""
--The Gastronomer's Bookshelf, 9/26/11
"It's all here, from beef cheeks to cow's back and calves' brains. It is a tribute to Ms. McLagan's talent as a writer that, even when she is describing the least appealing of her "bits," her informative text, good humor and contagious enthusiasm will keep readers engaged and amused."
--The Wall Street Journal, 9/24/11
"When the James Beard-winning author of "Bones"(2005) and" Fat" (2007) releases another cookbook, it's wise to stop for a moment and take a closer look at those "Odd Bits.""
--LA Weekly, Squid Ink blog, Cookbook of the Week, 9/16/11
"This one's a little out there, but stick with me. In the fresh-off-the-press "Odd Bits: How to Cook the Rest of the Animal," Jennifer McLagan educates us how to use the "more economical, but less lovable parts of the beast." Plus, the photography looks stunning."
--YumSugar, 10 Foodie Books to Crave For Fall, 9/16/11
"It takes a daring author to list a recipe for headcheese as the first recipe in her cookbook. . . Consider that daring author a bit of a renegade in the world of cookbooks. 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. . . . [