[PDF.08vt] Odd Bits: How to Cook the Rest of the Animal

Odd Bits: How to Cook the Rest of the Animal

[PDF.gd33] Odd Bits: How to Cook the Rest of the Animal

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 | #80001 in Books |  Ten Speed Press |  2011-09-13 |  2011-09-13 | Original language:English | PDF # 1 |  10.25 x.96 x8.25l,2.52 | File type: PDF | 256 pages

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||2 of 2 people found the following review helpful.| Another addition to my offal shelf|By M.H.Deal|Once upon a time in the United States when you stood before a meat counter in the supermarket or butcher shop, you saw 95% of the animal - its ins & outs - on display for sale. No more. Today you're lucky to see 15% of the carcass; the remaining 85% goes elsewhere because very little is wasted. This decline in variety parallels|.com |Featured Recipe: Wine-Braised Beef Cheeks

Serves

Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and religious roles of nose-to-tail cooking.

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, spl...

You can specify the type of files you want, for your device.Odd Bits: How to Cook the Rest of the Animal   |  Jennifer McLagan. Just read it with an open mind because none of us really know.

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