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Odd bits : how to cook the rest of the animal

Author: Jennifer McLagan
Publisher: Berkeley : Ten Speed Press, ©2011.
Edition/Format:   Book : English : 1st edView all editions and formats
Database:WorldCat
Summary:
Offers culinary advice, recipes, and guidance to cook with less familiar parts of animals; discussing the bellies, brains, cheeks, gizzards, hearts, hocks, kidneys, lungs, marrow, shanks, spleens, tongues, and more; and providing information on the historical and religious roles of unusualmeats.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Jennifer McLagan
ISBN: 9781580083348 158008334X
OCLC Number: 694832866
Description: 248 p. : col. ill. ; 26 cm.
Contents: Not so odd after all --
Get a head : challenging --
At the front : comfortingly reassuring --
A true snout to tail meal --
Stuck in the middle : familiar and exotic --
The back end : conventional and beyond belief --
Basic recipes : odd stocks.
Responsibility: Jennifer McLagan ; photography by Leigh Beisch.

Abstract:

Offers culinary advice, recipes, and guidance to cook with less familiar parts of animals; discussing the bellies, brains, cheeks, gizzards, hearts, hocks, kidneys, lungs, marrow, shanks, spleens, tongues, and more; and providing information on the historical and religious roles of unusualmeats.

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