Would you eat a pig's foot?

This last month has been very busy. I've been promoting my book Odd Bitsand I am glad to say I've had mostly positive reaction.  There is an interesting review in the Wall Street Journal, although the writer seemed unfamiliar with heart tartare. Let's hope he tries it and discovers just how good heart is as tartare.

Lardo - Beautiful Pork Fat

Just looking at this photo of lardo makes me happy. I was, of course even happier when I was eating it. It was cured by Brian Polcyn of the Forest Grill restaurant, Birmingham, Michigan and author, with Michael Ruhlman, of Charcuterie. Note the thickness of the fat, it is from a heritage breed pig, Mangalista. Brian serves his lardo with a Spanish olive oil, and before you think too much fat, the peppery oil complements the smooth creamy pork fat.

More behind the Scenes

Life is a little hectic and I've been traveling. So I am just posting another interesting link about the food styling for Odd Bits. Next week I will tell you about the fabulous lardo I ate in Michigan.
Here are the food stylist's comments about working on Odd Bits, read more

Behind the Scenes with Odd Bits

I've just come back from Traverse City, Michigan so I need to catch my breath. In the meantime check out what photographer Leigh Beisch has to say about photographing Odd Bits at the Recipe Club.