Odd Bits: How to Cook the Rest of the Animal

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. In fact, many are considered delicacies and routinely appear in regional specialties. So why do we eschew and waste valuable protein? Since when have our sensibilities become so squeamish? In short – when did we decide offal had become awful?

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 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.

Much more than a cookbook, Odd Bits delves into the rich geographical, historical and religious roles of these unusual meats. McLagan’ s enthusiasm for her subject is contagious, and, with her insight and humour, will convert even non-believers to the pleasure of odd bits.