The latest Tweets from Jennifer McLagan (@JenniferMcLagan). James Beard award winning author of Bones, Fat & Odd Bits, Les Os Dix Façons de Les. JENNIFER McLAGAN has over 35 years’ experience in the food business as a chef, caterer, food stylist, recipe writer and cookbook author. She has been a. The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending.
|Published (Last):||25 May 2018|
|PDF File Size:||9.84 Mb|
|ePub File Size:||4.67 Mb|
|Price:||Free* [*Free Regsitration Required]|
An extensive introduction, bibliography, and index round out the structure of the book. Amazon Drive Cloud storage from Amazon. Belgian endive salad with anchovy dressing makes a strong statement and is not for the fainthearted, as the tender half-rings are bathed in a powerful fishy funk.
The only problem is that it’s hard to FIND the fats in question around here since everyone is so aggro “health conscious” though I may have better luck at some of the ethnic markets.
I suspect even fat phobes could be persuaded by McLagan to sample an unctuous mouthful of beef with the crispy soft fat still attached, and maybe even try some lard cookies they’re truly delicious! When you use bitter foods people often think that the dish will taste bitter. Traditional Chinese medicine uses many bitter plants and herbs and many Asian cuisines have an appreciation of bitterness. I thought if I kept posting photos of the beach you might stop reading.
Serious food lovers will delight in the sheer variety of the dishes that await, ranging from simple to challenging: This book is full of great information on what fat is, how it works in our bodies, jenniferr how to mclsgan it in the kitchen.
I did get a little intimidated by the amount of preparation the author asks for, mclavan in a society jennofer it’s unlikely your local butcher will sell you lard.
Books by Jennifer McLagan.
That being said, if I had a few hundred bucks to spend on kitchen utensils I could probably make a lot of this stuff, and it all sounds very tasty. Download our Spring Fiction Sampler Now. This is for you. Thumbs up on bacon fat spice cookies. In our little farm house, fat is not misunderstood. 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.
Fish, Fish and more fish. A rutabaga puree is no showstopper on its own, but caramelized shallots strewn on top of the mash turn it into a special accompaniment for meaty entrees.
About Jennifer McLagan
It’s therefore quite helpful to have a book like this one to lure us back to a balanced view. Stay in Touch Sign up. The author includes lots of brilliant pieces of trivia like Bog Butter yes butter that was stored in bogs, some for a couple of thousand mclaggan. We are all living in our own separate taste worlds.
But McLagan, who has authored two kindred collections, Bones and Fatexplores more than just innards. Aug 18, Jennifer rated it it was amazing Shelves: Jan 17, Andrea James rated it it was amazing Shelves: Just a moment while we sign you in to your Goodreads account.
July 24, at 3: I can’t eat butter allergic to cow’s milk or lard not kosher but I still jehnifer a lot out of this book. Low to High Price: The author says in the introduction: Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak.
I came across this book while doing some research this past year. See all books by Jennifer McLagan. Read it Forward Read it first.
In a rare fit of distraction, I made multiple timing mistakes in a recipe for a lamb stew, yet because it was a lamb stew, it forgave me. I ran out of lard and duck fat pretty quickly McLagan adores bothbut substituted butter and olive oil with no ill effects. In this deep and fascinating exploration of bitter through science, culture, history, and deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.
Having said that, there was a recipe for tamales in this month’s Mexican book that called for Lard to be whipped till light and fluffy and a couple of us felt reflexively uncomfortable with this. Sep 13, Pages Buy. Enter your email address to subscribe to Good Food Revolution and receive notifications of new posts by email.
I knew before this book hit my lap that olive oil was NOT a cooking oil, it turns rancid. And frying chicken in it. Get fast, free shipping with Amazon Prime. Anyway, aside from the recipes the history and facts about fat make this one of the better cookbooks I have read. With its gorgeous photography, I wanted to eat everything on the pages, even if it was just a picture of lardo and persimmons.
Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and religious roles of nose-to-tail cooking.
To ask other readers questions about Fatplease sign up. Or this one on Salo: Would also have liked more illustrations there weren’t any and many recipes begged for themclearer recipes, and ideas for sourcing unusual ingredients.
“Bitter”: Exploring the flavor we most shun – The Boston Globe
The intro was great: At times I used the odd trick to speed them up. However, it is an amazing book that is an accessible rebuttal to modern perceptions of fat.
Besides, fat tastes good, and amen to the Lord making it clean. That being said, if I had a few hundred bucks to spend on kitchen utensils I could probably make a lot of this stuff, and it all In line with Jennnifer and all today’s foodies, McLagan says out with the oils and hydrogenated fats, and in with the animals fats and butter.