Odd bits : how to cook the rest of the animal
Offers culinary advice, recipes, and guidance to cook with less familiar parts of animals; discussing the bellies, brains, cheeks, gizzards, hearts, hocks, kidneys, lungs, marrow, shanks, spleens, tongues, and more; and providing information on the historical and religious roles of unusualmeats
Print Book, English, ©2011
1st ed
Ten Speed Press, Berkeley, ©2011