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

Comments

    This reminds me of my grandfather. That man knows how to use every last piece of anything. Truly amazing!

    wonder where you can buy this book .can’t find it

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