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Odd Bits: How to Cook the Rest of the Animal
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Odd Bits: How to Cook the Rest of the Animal

4.26 of 5 stars 4.26  ·  rating details  ·  95 ratings  ·  12 reviews
In a world of costly prime cuts—stately crown roasts, plump pork chops, and regal racks of lamb—it’s easy to forget about (and steer clear of) the more economical, but less lovable parts of the beast—bellies, brains, cheeks, combs, gizzards, hearts, hocks, kidneys, lungs, marrow, necks, shanks, spleens, tongues, trotters, and, oh yes, testicles.

Historically, these so-call
Hardcover, 256 pages
Published September 13th 2011 by Ten Speed Press (first published January 1st 2011)
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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
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 ...more
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 c ...more
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 more 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 wo ...more
Samantha Ek
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
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 ...more
alonso ruvalcaba
demasiado chistosito.
Nancy Moffett
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.
Krista D.
The recipes were good. The lecturing did get to me after a while, so after a while I skipped the commentary completely.
I learned that pretty much every part of the animal is edible; Good to know.
My favorite organ meat cookbook.
very tasty and full of info
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