Odd Bits: How to Cook the Rest of the Animal and over one million other books are available for Amazon Kindle. Learn more
CDN$ 25.07
  • List Price: CDN$ 39.99
  • You Save: CDN$ 14.92 (37%)
Only 9 left in stock (more on the way).
Ships from and sold by Amazon.ca.
Gift-wrap available.
Quantity:1
Add to Cart
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Odd Bits Hardcover – Sep 12 2011


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle Edition
"Please retry"
Hardcover
"Please retry"
CDN$ 25.07
CDN$ 20.58 CDN$ 21.00

Join Amazon Student in Canada



Frequently Bought Together

Odd Bits + Fat: An Appreciation of a Misunderstood Ingredient, with Recipes + Bones: Recipes, History, and Lore
Price For All Three: CDN$ 76.13

Show availability and shipping details

  • In Stock.
    Ships from and sold by Amazon.ca.
    FREE Shipping. Details

  • Fat: An Appreciation of a Misunderstood Ingredient, with Recipes CDN$ 23.79

    In Stock.
    Ships from and sold by Amazon.ca.
    FREE Shipping on orders over CDN$ CDN$ 25. Details

  • Bones: Recipes, History, and Lore CDN$ 27.27

    In Stock.
    Ships from and sold by Amazon.ca.
    FREE Shipping. Details


Customers Who Bought This Item Also Bought

NO_CONTENT_IN_FEATURE

Product Details

  • Hardcover: 256 pages
  • Publisher: HarperCollins Publishers Ltd (Sept. 12 2011)
  • Language: English
  • ISBN-10: 155468756X
  • ISBN-13: 978-1554687565
  • Product Dimensions: 25.7 x 21.1 x 2.5 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #2,734 in Books (See Top 100 in Books)


What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

5.0 out of 5 stars
5 star
2
4 star
0
3 star
0
2 star
0
1 star
0
See both customer reviews
Share your thoughts with other customers

Most helpful customer reviews

11 of 11 people found the following review helpful By Robert E. Connoley on Sept. 26 2011
Format: Hardcover
While I am sure many will pick up Odd Bits as an "Iron Chef meets teenage boy dare meets Fear Factor episode", the reader will be swiftly and joyfully swooped up into one of the top books of 2011. Jennifer McLagan's final stage of her trilogy, including the much lauded Bones (2005) and Fat (2007), is a comprehensive exploration of those animal parts that are ignored or tossed in the bin, and the word fascinating would be the ultimate understatement in describing this book.

The Australian-born Jennifer McLagan is a Toronto-based chef and writer who is a regular contributor to Fine Cooking and Food & Drink. She is committed to the use of the full animal (à la Fergus Henderson) not only for purposes of economy or sustenance, but also culture and tradition. Odd Bits is her final manifesto to the world of daring or squeamish cooks to take a new look at less common parts of the animals.
At 256 pages the book is divided into five chapters and one "Interlude":
* Get a Heat: Challenging
* At the Front: Comfortingly Reassuring
* A True Snout of a Tail Meal
* Stuck in the Middle: Familiar and Exotic
* The Back End: Convention and Beyond Belief
* Basic Recipes: Odd Stocks

I presume for most readers, the front and the back of the animals will be the most challenging, however McLagan's knowledge and her reassuring voice are like a mother holding a child's hand as they walk to the haunted bedroom closet to reveal the monster. In each chapter she begins with an overview of the body parts and what we might expect to see (thereby removing the scary monster). Next she has an overview of how to select, prepare and cook the parts. And then she opens the closet door by presenting a relatively easy, but sure to please recipe for the body part(s).
Read more ›
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
2 of 2 people found the following review helpful By Doug W. Murray on Oct. 29 2011
Format: Hardcover Verified Purchase
Wonderful book. I especially like the down to earth explanations. I have "Fat" and this one and it has helped me convince clients, friends and even family that the odd bits are where it is really at.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.

Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 28 reviews
55 of 58 people found the following review helpful
Now to wait for the quadrilogy Sept. 16 2011
By William D. Colburn - Published on Amazon.com
Format: Hardcover Verified Purchase
I own all three of her books. The first two, Bones and Fat, are amazing. So far I've only skimmed this one. It covers a lot more territory than the first two do. She says in this newest book that if she writes a fourth, it will be called Skin. I'd buy that book too.

One problem with this book is that it is so broad in comparison to her first two. Bones was just about eating bones. Fat was just about eating fat. But everything else is a lot of stuff. Ears, feet, hearts, lungs, gizzards, kidneys, brains, testicles, intestines, and I'm sure there are things I'm missing. The first two were quite focused, but this one is all over the place. It does group recipes by the region of the animal, which is somewhat helpful. Ears show up early, and udders show up later. See, udders! I forgot to list them in my earlier list.

Even just skimming this book taught me a a lot. There is a kind of sausage that is made with pork intestines. Obviously you'd use a real pork intestine casing on your pork intestine sausage, or it just wouldn't be right. Having made my own chitterlings from a freshly killed pig (I still have its feet in my freezer) I can honestly say that I'm just terrified of making intestine stuffed intestines. The recipes and suggestions all look pretty sound.

There are no eyeball recipes. But you'll have them cooked as a side effect of a few dishes since the eyeballs will just be part of the whole presentation. And she gives advice on how to eat them, to make it easier on the timid diner.

Overall, my biggest hope for this review is that is scares off the timid. It would be a shame to waste such a beautiful book on someone who thinks that meat is only what gets shrink wrapped in the meat market at the grocery store.
32 of 33 people found the following review helpful
One of the top books of 2011 Sept. 26 2011
By Robert E. Connoley - Published on Amazon.com
Format: Hardcover
While I am sure many will pick up Odd Bits as an "Iron Chef meets teenage boy dare meets Fear Factor episode", the reader will be swiftly and joyfully swooped up into one of the top books of 2011. Jennifer McLagan's final stage of her trilogy, including the much lauded Bones (2005) and Fat (2007), is a comprehensive exploration of those animal parts that are ignored or tossed in the bin, and the word fascinating would be the ultimate understatement in describing this book.

The Australian-born Jennifer McLagan is a Toronto-based chef and writer who is a regular contributor to Fine Cooking and Food & Drink. She is committed to the use of the full animal (à la Fergus Henderson) not only for purposes of economy or sustenance, but also culture and tradition. Odd Bits is her final manifesto to the world of daring or squeamish cooks to take a new look at less common parts of the animals.
At 256 pages the book is divided into five chapters and one "Interlude":
* Get a Heat: Challenging
* At the Front: Comfortingly Reassuring
* A True Snout of a Tail Meal
* Stuck in the Middle: Familiar and Exotic
* The Back End: Convention and Beyond Belief
* Basic Recipes: Odd Stocks

I presume for most readers, the front and the back of the animals will be the most challenging, however McLagan's knowledge and her reassuring voice are like a mother holding a child's hand as they walk to the haunted bedroom closet to reveal the monster. In each chapter she begins with an overview of the body parts and what we might expect to see (thereby removing the scary monster). Next she has an overview of how to select, prepare and cook the parts. And then she opens the closet door by presenting a relatively easy, but sure to please recipe for the body part(s). The very first recipe is characteristic of her goal and tone - Headcheese for the unconvinced. This is followed by numerous recipes ranging from common to eccentric:

* Veal Cheeks with Swiss Chard and Olives
* Cheese and Just a Little Brain Fritters
* Sweetbreads with Morels and Fresh Fava Beans
* Moroccan-Style Braised Heart
* Minted Tripe and Pea Salad
* Wild Boar Shanks with Cranberries and Chocolate
* Bone Marrow and Mushroom Custard

McLagan is realistic in the challenge before her. She starts the second chapter with "This chapter covers some more familiar territory, so if you are still recoiling from the idea of eating eyeballs, you'll be much more comfortable here." She manages the challenge by surrounding the "odd bits" concept with so many useful tips and contextual discussions that the book is elevated from freak show cookbook to indispensable cultural flagstone. Take, for example, her explanations of cooking with swiss chard, the use of parchment paper in the kitchen, how to cook proper eggs (hard-cooked eggs), how to prepare bread crumbs and where the term "tartare" originates (the Mongolian Tartars loved raw meat).

And then she drops in more recipes like Devilled kidneys and mushrooms, Peruvian heart kababs, and Pistachio brain soufflé. The latter is the lead-in to a wonderful history lesson that has danced off my tongue at numerous cocktail parties since I read the page on Mock Turtle Soup. McLagan's comprehensive knowledge jitterbugs the history of 18th Century green turtles on London tables, calves heads, pig's ears, and Lewis Carroll's Alice in Wonderland... all the way down to Sir John Tenniel's illustrations in Alice of a mock turtle standing on the beach with the head and feet of a calf. Absolutely fascinating and with brilliance seldom encountered in a cookbook.

And the tips keep flowing. Each recipes offers alternative cuts for cooks not having access to her recommended cut. This is especially helpful for American readers who have a government agency that bans many animal parts that are commonly eaten elsewhere around the world. She also provides tips for talking with your butcher or meat supplier to maximize your recipes and gain better value, such as how you should have a certain cut of meat trimmed.

If there is one criticism (and I offer this very lightly), it is the overabundance of quotes. The quotes mix the modern and historic, and range from directly related to interestingly parallel. However, in many cases they distracted me from the section that I was reading so much so that I stopped reading the quotes until I finished the book, then I returned and read just the quotes. And more precisely, I believe the problem is with the layout of the quotes, as they are directly aligned with the text, making it challenging to ignore them. A small price to pay for sure, if even a price at all.

Odd Bits will not be the rockstar book that will fill the holiday stockings of every cook, but it should be. Readers will be hard-pressed to find a more well researched, interesting and useful cookbook in 2011. McLagan has triumphantly capped her trilogy, and regardless of why you buy the book, you will no longer fear the odd bits, but rather you will be striking up the grill to savor them with enthusiasm, confidence and joy.
13 of 13 people found the following review helpful
We Honor And Respect Animals When We Eat All Of It Dec 11 2011
By Livin' La Vida Low-Carb Man - Published on Amazon.com
Format: Hardcover
Jennifer McLagan is a chef and writer who was awarded the prestigious James Beard Award for her previous book released in 2008 called Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. Now she's back again in 2011 with a rather unique new book entitled Odd Bits: How to Cook the Rest of the Animal. I even got into the action a couple of months ago when I tried cow tongue for the first time. Jennifer says there are so many parts from the tongue to the testicles to the tail...that are delectable pieces of meat people are missing out on. If you're even curious about eating all kinds of animal parts, then you need to get this book!

Jennifer McLagan talks about all the "odd bits" in this book:

- Why she feels there are "tasty bits we just don't eat"
- How we "respect and honor the animal" when we eat all of it
- When did our culture change that got us away from "odd bits"
- The varied reactions people have to eating cow tongue and strange parts
- The "unfamiliarity" of the animal parts in American culture
- How Hollywood tends to humanize animals that impacts kids
- The normalcy of all kinds of animal parts outside of America
- How brining the tongue in a salt water solution helps it
- How to psychologically get people to try the "odd bits"
- How cooked brains have the texture of soft scrambled eggs
- Why the cheeks are a "fabulous nugget of meat" for braising
- The one body part that actually repulsed her to eat
- Whether there's any nutritional value to eating these parts
- Why the liver doesn't store toxins as people believe
- How liver "cooked like a medium rare steak" is fabulous
- How beef heart is perfect if it's cooked to medium rare
- The horror stories that people have to eating kidney
- Why it's important to get "very, very fresh kidneys"
- The challenge of getting the bone marrow out of the bone
- A trick she learned from a butcher about getting marrow out
- How testicles have been a delicacy for centuries
- What it would take to get someone to try testicles
- Why blood is an essential odd bit that people don't eat
- How our affluence has made us less aware of the "odd bits"
- Why stock is "an essential ingredient in any kitchen"
7 of 7 people found the following review helpful
Just how carnivorous are you? Sept. 2 2012
By wiredweird - Published on Amazon.com
Format: Hardcover Verified Purchase
The butcher's section of the store has a boggling assortment of animal parts. When you look carefully, though, you might realize there's something missing: most of the animal. Once it's been sacrificed to your table, it seems almost sacriligeous that the creature who gave its all should not be all used. Most of it just isn't there among the neatly wrapped steaks and chops.

McLagan is a leading proponent of "nose to tail" carnivory. Her books Fat and Bones get you thinking about the parts that normally don't star at the dinner table. With Odd Bits, though, she gets to the real meat of the matter. Once the steaks, chops, and muscle meat have been carted away, a treasure trove remains: liver, heart, tripe, kidney, sweetbread, and lots more. Even brain, long a delicacy, despite relatively recent concerns about factory-farmed cows.

Frankly, I'm a vegetarian - but not a proselyte. I bought this book for an omnivorous up-and-coming foodie. I didn't connect with anything in my brief glance through this book, but didn't have to. He thought it was great. An additional benefit might not haven entered his thinking yet: these less popular bits of the beast command lowlier prices. So, when he embarks on the career of an impoverished college student but still wants to impress the ladies, this might offer more ways to do it at less cost.

-- wiredweird
8 of 9 people found the following review helpful
Odd Bits: How to cook the rest of the animal Oct. 30 2011
By Hilary A. Wright - Published on Amazon.com
Format: Hardcover Verified Purchase
Odd Bits: How to Cook the Rest of the AnimalThis book along with the other 2 by the same Author are beautifully presented and very creatively presented. I have cooked many things already with many more to go. The recipes are very well explained and the results are fabulous !! An essential book for a meat lover and also for those not wanting to waste anything.

Product Images from Customers

Search

Look for similar items by category


Feedback