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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 - McLagan, Jennifer, and Beisch, Leigh (Photographer)
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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-called ' odd bits' have had a regular place on our plates and in our culinary repertoires ...

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Odd Bits: How to Cook the Rest of the Animal 2011, Ten Speed Press, Berkeley, CA

ISBN-13: 9781580083348

Hardcover

Odd Bits: How to Cook the Rest of the Animal 2011, Jacqui Small

ISBN-13: 9781906417611

Hardcover