Never have foods so rich in flavor and so packed with nutrients been shown so little love. But such is the case for what we affectionately call “offal” meats. Long prized by adventurous chefs and regional cooks—but shunned by the rest of us—cuts from the tongue to the tail have disappeared from the American consciousness as surely as they’ve vanished from our tables, much to the detriment of our health.
Jennifer McLagan, the James Beard Award winning author of Bones and Fat, is out to change all that. Her one-of-a-kind new cookbook, Odd Bits, is an exquisitely photographed and deeply informative odyssey into the world of head-to-tail cuisine. Find out more and order your copy of Odd Bits here!
