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Odd Bits: How to Cook the Rest of the Animal (Englisch) Gebundene Ausgabe – 1. Oktober 2011

4.5 von 5 Sternen 2 Kundenrezensionen

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Kindle Edition
Gebundene Ausgabe, 1. Oktober 2011
EUR 62,09
2 gebraucht ab EUR 62,09
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Produktinformation

Produktbeschreibungen

Pressestimmen

"As an admirer of McLagan's previous books as well as a cook and writer increasingly aware of the importance of using more than just the tender refined parts of animals and avoiding waste, I know of no other book this season more welcome than this one devoted to exploring the whole animal. McLagan comes through again. Thank you."
--Michael Ruhlman, author of "Ratio: The Simple Codes Behind the Craft of Everyday Cooking "and "Charcuterie: The Craft of Salting, Smoking, and Curing"
"Let Jennifer McLagan take you by the trotter and lead you through the odd bits. Hang on, surely some mistake: the good bits!"
--Fergus Henderson, author of "The Whole Beast: Nose to Tail Eating

"Praise for "Fat
"McLagan's book is a smart, sensual celebration of the flavorful animal fats prized by chefs and shunned by a generation of lipo-phobes. Her French Fries in Lard may change your life forever.
--"People Magazine
"Jennifer McLagan's cookbooks are joyously contrari

"It is tempting to say that this book is plain offal. But McLagan, who has authored two kindred collections, "Bones "and "Fat," explores more than just innards. As the cover hints with its photo of two severed pig's feet, all sorts of extremities find their way to the table in this 100-recipe autopsy. It is perhaps the perfect gift for the host who has dreamt of announcing that the evening's meal will be ravioli of brains and morels, or heart burgers, or crispy testicles. McLagan puts the face back in preface with an intriguing 11-page introduction that places the odd bits in historical perspective and explores our loss of food literacy in the age of the supermarket. As the chapters progress from head to tail, there are also fascinating explorations of topics such as the wonders of tripe and how to choose a great neck. Even the meager duck heart and the fleshy cockscomb get their due. It's on to dessert: a tub of chocolate blood ice cream, which employs ginger, Grand Marnier and a half

"unique, informative, and readable"
--Library Journal, 8/15/11
"It is tempting to say that this book is plain offal. But McLagan, who has authored two kindred collections, "Bones "and "Fat," explores more than just innards. As the cover hints with its photo of two severed pig's feet, all sorts of extremities find their way to the table in this 100-recipe autopsy. It is perhaps the perfect gift for the host who has dreamt of announcing that the evening's meal will be ravioli of brains and morels, or heart burgers, or crispy testicles. McLagan puts the face back in preface with an intriguing 11-page introduction that places the odd bits in historical perspective and explores our loss of food literacy in the age of the supermarket. As the chapters progress from head to tail, there are also fascinating explorations of topics such as the wonders of tripe and how to choose a great neck. Even the meager duck heart and the fleshy cockscomb get their due. It's on to dessert: a tub ofr

"Jennifer McLagan, award-winning author of "Bones" and "Fat," is on a crusade to bring the nose-to-tail style of cooking and eating out of the closet and back onto to our dining tables. Her mission: restoring our respect for the whole animal, developing a taste for its lesser known parts, and learning how to approach them in the kitchen as confidently as we would a steak or a burger."
--The Huffington Post, 8/25/11
"unique, informative, and readable"
--Library Journal, 8/15/11
"It is tempting to say that this book is plain offal. But McLagan, who has authored two kindred collections, "Bones "and "Fat," explores more than just innards. As the cover hints with its photo of two severed pig's feet, all sorts of extremities find their way to the table in this 100-recipe autopsy. It is perhaps the perfect gift for the host who has dreamt of announcing that the evening's meal will be ravioli of brains and morels, or heart burgers, or crispy testicles. McLagan puts the fac

"It takes a daring author to list a recipe for headcheese as the first recipe in her cookbook. . . Consider that daring author a bit of a renegade in the world of cookbooks. Prior to Odd Bits, she tackled topics unsavory at the time in her cookbooks Fat and Bones and elevated them into something worth savoring. Her introductory recipe for headcheese may be intended to snap you out of thinking that the best parts of the animal are the ones that everyone eats. . . . [Odd Bits] will challenge your cooking skills as much as it will your palate."
--Men's Health, Guy Gourmet, 9/13/11
"Judging from the titles of her past two cookbooks, "Bones" and "FAT," you might guess that James Beard Award-winning author Jennifer McLagan has a slightly unconventional approach to cooking. You'd be right. Her latest cookbook, "Odd Bits: How to Cook the Rest of the Animal," shows you how to tackle tongue, bone marrow, and all those other strange cuts that you may have tasted in restaurants but haven

Über den Autor und weitere Mitwirkende

Jennifer McLagan is a chef and writer who has lived in Toronto, London and Paris as well as her native Australia. Her previous books Bones (2005) and Fat (2007) and Odd Bits (2011) were both widely acclaimed and each won James Beard and IACP awards. Jennifer is a regular contributor to Fine Cooking and Food & Drink. She has lived in Toronto for more than thirty years with her sculptor husband, Haralds Gaikis, with whom she escapes to Paris as often as possible. On both sides of the Atlantic, Jennifer maintains friendly relationships with her butchers, who put aside their best fat, and odd bits for her.


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am 9. Dezember 2014
Format: Gebundene Ausgabe|Verifizierter Kauf
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am 15. Februar 2014
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Amazon.com: 4,6 von 5 Sternen 58 Rezensionen
7 Personen fanden diese Informationen hilfreich.
5,0 von 5 SternenAnother addition to my offal shelf
am 26. Februar 2017 - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe|Verifizierter Kauf
2 Personen fanden diese Informationen hilfreich.
5,0 von 5 SternenBeautiful, delightful, informative
am 2. Mai 2015 - Veröffentlicht auf Amazon.com
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Eine Person fand diese Informationen hilfreich.
5,0 von 5 SternenA Must-Read For Anyone Who Wants to Use the Whole Animal
am 16. Oktober 2015 - Veröffentlicht auf Amazon.com
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4 Personen fanden diese Informationen hilfreich.
5,0 von 5 SternenGREAT BOOK, definitely for professional chefs, hunters, butchers, Sausage makers/charcuterie lovers
am 26. März 2013 - Veröffentlicht auf Amazon.com
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Eine Person fand diese Informationen hilfreich.
5,0 von 5 SternenFor the true meat lover
am 26. März 2013 - Veröffentlicht auf Amazon.com
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