Of animals through time and space many of the recipes are not for those osing weight or even just trying to guard their health because the entire book is saturated with fat I am Im Not Millie! learning about cooking with many interesting ingredients though I read it cover to cover and it can easily entertain that way I recommend it to the conservationist and u especially the hunter If you have the slightest interest in this book read it Totally awesome cookbookI was ever so slightly bothered that aot of the recipes were similar think sear slow cook serve with sauce of reduced cooking Salvation: A Novel (Salvation Sequence) liuid Apparently not bothered enough to rate it fewer than 5 stars Covers a wide range of animal parts including many I wouldn t have though ofThere aren t many pictures so it is hard for me to tell what I dike to cookAlso a bit pork heavy for me Yes it is a cookbook that you can actually read Full of some history as to the way we used to eat the odd bits plus some recipes for each part Thankfully they skipped the eyeballs though it was mentioned I am not a fan of eyes just the thought of them and they gross me out Most of the recipes in this book I will never eat or try as they are organs and I personally don t eat organsI did earn that you can cook with animal blood who knewThe book had wonderful photography of some of the bits and recipes Overall I enjoyed it Five stars for accessibility I m an experienced eater but an amateur cook at best Having never cooked offal before the recipes in this book were really easy to approach and came out very well relative to my skills. Nd Olives• Cheese and Just a Little Brain Fritters• Lamb Neck with uince and Turnip• Brisket Braised with Caramelized Onions and Chile• Sweetbreads with Morels and Fresh Fava Beans• Moroccan Style Braised Heart• Minted Tripe and Pea Salad• Wild Boar Shanks with Cranberries and Chocolate• Bone Marrow and Mushroom Custard Much than a cookbook Odd Bits delves into the rich geographical historical and religious roles of these unusual meats McLagan’s enthusiasm for her subject is contagious and with her insight and humor will convert even non believers to the pleasure of odd bi.
I enjoyed this cookbook book very much Coming from a tradition of farmers I feel ike I am not so far away as some people perhaps in understanding where our food comes from and have eaten some of the odd bits she mentions We still have family references to hog killing weather in the fall when the weather turns very cold and sharp However this book has pushed me to think a bit about finding and then cooking portions that I never would have otherwise tried tripe is one marrow is another I have never had tongue although it sounds wonderful in all the British Transnasal Endoscopic Skull Base and Brain Surgery literature where they mention it My observation about actually cooking from this book would be that you need to have aarge kitchen Souvenirs de dbauches large containers pots to cook things in andarge areas for cleaning and preparing the items to eat Perhaps this is one reason why people don t cook these things any With our postage stamp kitchens where would we have room for itWe were just re reading The Tale of Samuel Whiskers by Beatrix Potter and commenting on where the milk was kept cool and the butter made It was in a separate room where the milk could be covered and kept still while the cream rose to the top Who has a kitchen work area Mes recettes veggie au robot-cuiseur - 150 ides faciles et rapides ! like that today Gosh I wish I did A great read thoroughly engaging completely enjoyable Not exactly the typical words one might think of for what is essentially a combo cookbook and primer on offal or variety meats But it s so well written and so interesting that I found myself not only reading everything with interest right down to techniues in the recipes and the how tos In a world of costly prime cuts stately crown roasts plump pork chops and regal racks ofamb it’s easy to forget about and steer clear of the economical but Jesus and the Jewish Roots of Mary lessovable parts of the beast bellies brains cheeks combs gizzards hearts hocks kidneys ungs 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 sueamish In sh.
F preparing some of the unusual cuts but even flipping back and forth and going back and re reading sections that were referenced to get a deeper appreciation for what she was talking about For those who believe in eating nose to tail or utilizing the whole animal this is a great cookbook and reference And even if you re not sure about itit s very enlightening and provides some ess intimidating recipes for things you might have never dreamed of eating Fits in very well with my waste not want not philosophy author won beard award for fatfrom top to bottom and all inside outsides toonice disuisition on tonguegrossest to me sanguinaccio all napoletana and chocolate blood ice cream but other than that super book some pics but needs working on this opac so perfunctory reviews at best I really enjoyed reading this cookbook The descriptions of how to prepare all of these odd bits was something I needed in order to deal with those that had been coming my way during my culinary adventures The recipes are mostly geared towards western tastes but now that I have a clearer idea on how to handle theses cuts I feel confident tackling Asian recipes containing them Definitely a keeper Note the cover cannot get even a drop of water on it without the brown coming off It would have been nice had they chosen a durable finish considering its intended use my wife got this for Christmas Let Me Feed You last year and I really enjoyed it because I hunt and have always tried to use of the animal Now I can This book really is a cookbook but it is also an intriguing history of odd bits. Ort when did we decide offal had become awful 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 itsesser known parts and Five Days at Memorial learning how to approach them in the kitchen as confidently as we would a steak or a burger Serious foodovers will delight in the sheer variety of the dishes that await ranging from simple to challenging • Headcheese for the Unconvinced• Veal Cheeks with Swiss Chard