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Odd Bits: How to Cook the Rest of the Animal [A Cookbook] by [Jennifer McLagan, Leigh Beisch]

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Odd Bits: How to Cook the Rest of the Animal [A Cookbook] Kindle Edition

4.7 out of 5 stars 120 ratings

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Length: 258 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Language: English
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Book Description

"Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and religious roles of unusual meats" --This text refers to an alternate kindle_edition edition.

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 contrari

"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

"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 ofr

"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 fac

"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. . . . [Odd Bits] will challenge your cooking skills as much as it will your palate."
--Men's Health, Guy Gourmet, 9/13/11
"Judging from the titles of her past two cookbooks, "Bones" and "FAT," you might guess that James Beard Award-winning author Jennifer McLagan has a slightly unconventional approach to cooking. You'd be right. Her latest cookbook, "Odd Bits: How to Cook the Rest of the Animal," shows you how to tackle tongue, bone marrow, and all those other strange cuts that you may have tasted in restaurants but haven --This text refers to an out of print or unavailable edition of this title.

Product details

  • ASIN ‏ : ‎ B004J4X7FS
  • Publisher ‏ : ‎ Ten Speed Press (13 September 2011)
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 15813 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Not Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 258 pages
  • Customer Reviews:
    4.7 out of 5 stars 120 ratings

Customer reviews

4.7 out of 5 stars
4.7 out of 5
120 global ratings
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Essexgin
5.0 out of 5 stars I do like it immensely
Reviewed in the United Kingdom on 29 January 2015
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J.A.. Gale
4.0 out of 5 stars Four Stars
Reviewed in the United Kingdom on 4 June 2018
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Joan CT
5.0 out of 5 stars In Spain we do really love Odd Bits
Reviewed in the United Kingdom on 17 November 2015
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PeeVee
5.0 out of 5 stars Great book
Reviewed in the United Kingdom on 1 January 2014
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Drumcliff
5.0 out of 5 stars Cook Books
Reviewed in the United Kingdom on 23 May 2013
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