Well here it is - the cover of my next book. This is the exciting part - after all the hard work I am finally seeing the words and photographs coming together on the page. Odd Bits will be on sale in September (Ten Speed Press in the USA and Harper Collins in Canada). My aim in writing this book is to show people how easy it is to cook odd bits and convince them they are tasty too. Today we are wasting many of the best pieces of the animals we slaughter.
15 comments:
I can't wait for this book Jennifer!
Thanks Diana.
Sounds fantastic because I often see strange parts at the local butcher and not sure what can been done with them. Here in Honduras... no body wastes any of the parts. Every part is pretty much used and the favorite way is soup :o) Can't wait to check out your book!!
I bet you can get lungs and testicles. What is the most popular meat in Honduras?
Perfect timing. I've recently begun to explore cooking oxtails, pig's feet, et cetera, whereas concerned friends have suggested I stick to the more innermost sections of an animal. I'm looking forward to proving them wrong.
There are recipes for pig's feet, oxtail and lamb neck in my first book BONES.
The author of the River Cottage Meat Book talked about writing a similar book with the title "Simply Offal", but I guess he never went through with it!
Luckily for me he didn't.
I just saw this on amazon UK tonight. If it is as good as the "Fat" book, then I'm all game! I love pig ear terrine...
Very exciting! I can't wait. Please come sign the stack at Good Egg in the Fall.
I'd love to Mika.
We have a new restaurant here in southern Oregon (Ashland) called Smithfield's that is serving all parts of the animal. I can't wait for your book to try some of these treats in my own kitchen!
If I am ever in southern Oregon Polly I look you up.
Great cover! Did you have to fight for it?
Harriet
You bet. Editorial onside but sales...You know the drill. But still fighting in Canada.
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