Odd Bits

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Odd Bits

by Jennifer McLagan

HarperCollins Publishers Ltd | September 12, 2011 | Hardcover

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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 indeed: 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.

Format: Hardcover

Dimensions: 256 Pages, 7.87 × 9.84 × 0.79 in

Published: September 12, 2011

Publisher: HarperCollins Publishers Ltd

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 155468756X

ISBN - 13: 9781554687565

Found in: Food and Drink

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– More About This Product –

Odd Bits

Odd Bits

by Jennifer McLagan

Format: Hardcover

Dimensions: 256 Pages, 7.87 × 9.84 × 0.79 in

Published: September 12, 2011

Publisher: HarperCollins Publishers Ltd

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 155468756X

ISBN - 13: 9781554687565

From the Publisher

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 indeed: 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.

About the Author

JENNIFER McLAGAN has over 35 years' experience in the food business as a chef, caterer, food stylist, recipe writer and cookbook author. She has been a presenter at the highly prestigious Food & Wine Classic in Aspen, the Melbourne Food and Wine Festival MasterClass Series in Australia and the Epicurean Classic in Michigan. She is a regular contributor to Fine Cooking, Food & Drink, The County Grapevine and The Niagara Grapevine magazines. Her books Fat and Bones have garnered top prizes in the food writing world, with Fat winning the James Beard Cookbook of the Year award.
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