Reddit Reddit reviews Odd Bits: How to Cook the Rest of the Animal [A Cookbook]

We found 6 Reddit comments about Odd Bits: How to Cook the Rest of the Animal [A Cookbook]. Here are the top ones, ranked by their Reddit score.

Cookbooks, Food & Wine
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Odd Bits: How to Cook the Rest of the Animal [A Cookbook]
Ten Speed Press
Check price on Amazon

6 Reddit comments about Odd Bits: How to Cook the Rest of the Animal [A Cookbook]:

u/DeusMortus · 5 pointsr/Cooking

Get Fergus Henderson's Nose to Tail Eating, it's a cookbook that will blow your flippin' mind (a personal favorite is marrow and parsley salad), another good cookbooks about offal is Odd Bits by Jennifer McLagan.

Once you start eating offal, you'll never go back, a quickly fried up liver or kidney is a precious treat and while a lot of offal is increasingly hard to get, once you have a good supplier, you'll never go back.

u/chrischurch · 4 pointsr/Charcuterie

I use boar and deer liver for pate, boudin (cajun), and as a general filler in sausage or blended and mixed in to make stews a little richer.

Check out the book "Odd Bits" (https://www.amazon.com/Odd-Bits-Cook-Rest-Animal/dp/158008334X) for some great recipes.

u/[deleted] · 3 pointsr/Paleo

I don't know any animal, or any hunter-gatherer society, that ate only the skeletal muscle and then left the rest. If you like offal, I recommend books like these:

The Whole Beast: Nose to Tail Eating;

Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook; and

Odd Bits: How to Cook the Rest of the Animal.

u/The_Phaedron · 2 pointsr/AskCulinary

If you want something decadent, adventurous, and cheap, try some of the cuts less-commonly consumed in North America.

Corned beef tongue is fucking delicious, and a staple of Jewish deli with good reason. In most parts of the world, the tongue is one of the most valuable cuts because it is so rich in taste and texture. In North America, you could probably get a 3-5lb cut for $10 if you're friendly at the butcher's or farmer's market.

Pig's feet is fattier and more unctuous, and it features in all sorts of cuisine from soul food to Southeast Asian to traditional French cooking.Here are a few preparations.

A lot of these cuts are cheap either because they require planning ahead for a slow cook, or because a mild cultural taboo keeps most people from our continent from approaching these delicious cuts.

If you want to learn a lot more about getting the best value from your meat, here are some books I'd recommend. Consider the up-front cost an investment that pays dividends each time you don't spend more money on restaurants and pricey cuts.

The Whole Beast: Nose to Tail Eating, by Fergus Henderson ($12.04)

The River Cottage Meat Book, by Hugh Fearnley-Whittingstall ($26.40)

Odd Bits: How to Cook the Rest of the Animal, by Jennifer McLagan ($23.10)

u/ativanity · 2 pointsr/Cooking

As someone with too many cookbooks for her own good, here are some of my favorites.

I am not a vegetarian, but Deborah Madison's Vegetarian Cooking for Everyone is the book that made me love vegetables. She doesn't approach vegetarian cooking in the way lots of people do, where you just substitute or omit meat from a dish, but creates recipes that center around and bring out the best from vegetables.

Gourmet Today is a huge book culled from the now-defunct Gourmet magazine. It's a good all-around resource with (as the title implies) a modern American bent to its recipes.

Steven Raichlen's How to Grill transformed me from a charcoal-shy indoors-only kind of cook into an aspiring grillmaster last summer. He lays the basics out in a very straightforward manner with lots of pictures and excellent recipes. It includes the basics of smoking as well.

I like reading cookbooks that blend recipes with a broader scope of information related to them, so I enjoy anything by Jennifer McLagan (I started with Odd Bits). She writes about ingredients that are less typical or even looked down upon, making the case that these are overlooked culinary treasures. Her chapter introductions include tidbits like history, cultural impact, and science behind the ingredients. The recipes are great but tend to be highly-involved.

For specific cuisines, a couple of my favorites are Bill Neal's Southern Cooking (the recipe for Shrimp & Grits is mind-blowingly good), The New Book of Middle Eastern Food, and Madame Wong's Long-Life Chinese Cookbook.

TL;DR: the first three are what I'd consider must-haves, the remainder are interesting and might broaden your culinary horizons.

u/Relleomylime · 1 pointr/TrollXChromosomes

Might I suggest Odd Bits or The Whole Beast, then you can kill (and eat) 2 birds with one stone?