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Odd Bits: How to Cook the Rest of the Animal

06/03/2012

Jennifer McLagan has done it again. After extolling the virtues of fat and bones, she has taken up the challenge of persuading us that nose-to-tail eating just might be delicious. While not everyone will be ready for Tripe for Beginners or Sour Lung Soup, Whole Veal Shank with Saffron or Oxtail Noodle Soup with Carmelized Onion and Star Anise may tempt you. The author fills Odd Bits with lore about these cuts in history, literature and art. A fascinating read for foodies. 

 After all, as McLagan asks, why should pets get all the best bits?