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November 8th, 2011

Fat, Bones, and what to do with the rest…

The witty and charming Toronto-based author, Jennifer McLagan, has done it again. After her award-winning books FAT and BONES, what else would she write but ODD BITS: How To Cook the Rest of the Animal? In celebrating the low and slow cooked goods like shank, brisket, ribs, and more, she also offers tongue-in-cheek (no pun intended) takes in “Melancholy spleen,” “Have a heart,” and “Heads up.”
If you are serious about sustainable eating, then get yourself a copy of ODD BITS, and get cooking.

oddbits






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