Odd Bits: How to Cook the Rest of the Animal

by Jennifer McLagan

Food & Wine Magazine has declared cooking odd bits the must-try trend for 2011. What are the “odd bits”? They are cuts of meat that North Americans used to know very well cheaper, tougher, longer cooking, utterly delicious things like shank, cheek, brisket, chuck, kidney and ribs. When the prime cuts, such as tenderloins, breasts and chops, became more available and more affordable, we forgot all about the wonders of the odd bits. Jennifer McLagan is bringing it all back to us with this wonderfully inventive, informative, humorous and beautiful cookbook. Cooking the odd bits is no more stressful or involved than cooking a good steak, and it’s also quite a lot more fun. Other cuisines have long valued the odd bits, and recipes from Europe to the Middle East to Africa and Asia are featured, along with your favourite liver and bacon. Rediscover your taste for “the rest of the animal” with Odd Bits , and you will soon be cooking with confidence and economy in your own kitchen.

Genres: Cookbooks, Food, Cooking, Nonfiction, Food and Drink, Health, Reference

256 pages, Hardcover

First published January 1, 2011

Reviews

[Tuck · Rating 4 out of 5]

author won beard award for "fat"

from top to bottom and all inside outsides too

nice disquisition on tongue

grossest (to me)? sanguinaccio all napoletana and chocolate blood ice cream
but other than that, super book. some pics, but needs more

working on this opac so perfunctory reviews at best

http://stwr.ent.sirsi.net/client/defa...

[Melinda · Rating 4 out of 5]

I enjoyed this cookbook / book very much. Coming from a tradition of farmers, I feel like 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 more 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 literature where they mention it.

My observation about actually cooking from this book would be that you need to have a large kitchen, large containers / pots to cook things in, and large areas for cleaning and preparing the items to eat. Perhaps this is one reason why people don't cook these things anymore? With our postage stamp kitchens, where would we have room for it?

We 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 like that today? Gosh, I wish I did!!!

[Justin · Rating 4 out of 5]

Covers a wide range of animal parts including many I wouldn't have though of.
There aren't many pictures so it is hard for me to tell what I'd like to cook.
Also a bit pork heavy for me.

[Annette McIntyre · Rating 5 out of 5]

This book tells you how to use everything (or nearly) from an animal carcass which is very useful and helps prevent waste. I would say it's a must have for anyone who hates waste.

[Laura · Rating 4 out of 5]

Loved this review of cooking different parts of the animal - it included many of my favorites - ears, tails, tongue, tripe and some i am less familiar with.

[Dan · Rating 4 out of 5]

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 techniques in the recipes and the how-tos of preparing some of the more 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.

[Samantha Markus · Rating 5 out of 5]

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 organs.
I did learn that you can cook with animal blood... who knew!
The book had wonderful photography of some of the bits and recipes.
Overall, I enjoyed it.

[Jeff · Rating 4 out of 5]

my wife got this for Christmas last year and I really enjoyed it because I hunt and have always tried to use more of the animal. Now I can! This book really is a cookbook, but it is also an intriguing history of odd bits of animals through time and space. many of the recipes are not for those losing weight or even just trying to guard their health because the entire book is saturated with fat. I am 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.

[Spuddie · Rating 5 out of 5]

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 it...it's very enlightening and provides some less intimidating recipes for things you might have never dreamed of eating. Fits in very well with my waste not, want not philosophy. :)

[Andrew · Rating 5 out of 5]

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).

[Mike · Rating 5 out of 5]

If you have the slightest interest in this book, read it. Totally awesome cookbook.

I was ever-so-slightly bothered that a lot of the recipes were similar (think: sear, slow cook, serve with sauce of reduced cooking liquid). Apparently not bothered enough to rate it fewer than 5 stars...

[Victoria O'Neal · Rating 3 out of 5]

I skimmed the recipes and read the explication, and there are lots of new animal bits I want to eat now. But not brains. For such an adventurous eater, I have a very primal revulsion about eating brains. Also, Ms. McLagan needed a thesaurus. Creamy, chewy, and crunchy were repeated way too often.

[Nancy Moffett · Rating 4 out of 5]

Can you read a cookbook? I enjoyed the reading material, looked at the recipes, and plan to keep my eye out for "odd bits" to cook in the future. Very interesting reading.

[Stinkfinger · Rating 5 out of 5]

very tasty and full of info

[Krista D. · Rating 3 out of 5]

The recipes were good. The lecturing did get to me after a while, so after a while I skipped the commentary completely.

[alonso ruvalcaba · Rating 3 out of 5]

demasiado chistosito.

[Catmampbell · Rating 5 out of 5]

I learned that pretty much every part of the animal is edible; Good to know.

[Jodi · Rating 4 out of 5]

My favorite organ meat cookbook.