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.

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Withoutabox Submit to Film Festivals. Amazon Music Stream millions of songs. Feb 03, David G Anderson rated it it was amazing Shelves: Only 2 left in stock – order soon.

After his winning performance, he told reporters he could have eaten more! Powered by Facebook Comments. Amazon Restaurants Food delivery from local restaurants. McLagan does all that, then writes about this luscious ingredient with such love and respect, she had mclagwn perpetually fighting the urge to put mclaga book down, run to my refrigerator and start spooning lard directly into my mouth.

Odd Bits by Jennifer McLagan | : Books

However, I discovered how our brain uses all senses especially sight to determine flavor. This book didn’t need to convert me to its philosophy; I am well versed in the beginning chapters concern regarding the lies we’ve been told about what to eat. There are no discussion topics on this book yet. Love the topic and thoroughly enjoyed exposure to a way of thinking about food that was surprisingly new to me. Nov 26, Julie rated it it was amazing.

Oct 03, Rebecca rated it it was amazing. It was refreshing to read about fat without having it villainized. A James Beard award-winning author, Jennifer McLagan jennfier known for challenging her readers, delving into topics that make us rethink what we eat and why.


I’m into most anything that espouses a common sense approach to diet and nutrition right now and this book fit that mclagann. Besides, fat tastes good, and amen to the Lord making it clean.

Oct 18, Amanda rated it really liked it Shelves: Aug 21, Cynthia rated it really liked it. I plan to buy it I like it so much. In the eighteenth century we had eleven basic tastes, so why do we narrow it down to just five or six today?

Fat: An Appreciation of a Misunderstood Ingredient, with Recipes

Her introductory recipe for headcheese may be intended to snap you out of thinking that the best parts of the animal are the ones that everyone eats. McLagan highlights many fascinating history tidbits about fat. We need to expand the way we think of taste and we also need to improve our vocabulary of taste so we can describe it better. Inspired by Your Browsing History. The only problem in today’s world will be finding a source for spome of the ingredients.

Jennifer McLagan, award-winning author of Bones and Fatis on a crusade to bring the nose-to-tail style of cooking and eating out of the closet and back onto to our dining tables. Available jennifdr download now.

5 Questions: Jennifer McLagan – Andrew ZimmernAndrew Zimmern

Many of the recipes take so much time, that if you work full time and have kids, they are just not feasible. Dec 10, Shannon Hayes rated it it was jennifsr. They retain a bit of crunch and little trace of the cabbage-y attitude you associate with sprouts. Download our Spring Fiction Sampler Now.

While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors think Campari and Chinese bitter melonlittle attention has been given to bitterness in North America: I think that humanity has developed some irrationa fear of fat, and consequently “we” in America who are not Mexican they use lardonly cook with olive oil. The animal fat sources that she examines are rich in monounsaturated fats — different beasts than the hydrogenated and polyunsaturated fats found jehnifer an average American diet.


I greatly enjoyed this book. Table Of Contents Introduction: About 25 percent of the population is highly sensitive to bitter tastes; this group is often called supertasters. We talk with McLagan about her contrarian nature, supertasters, and how bitterness is important to the human body.

Jennifer McLagan

I did get a little intimidated by the amount of preparation the mvlagan asks for, especially in a society where it’s unlikely your local butcher will sell you lard. Shopbop Designer Fashion Brands. I loved the variation of sources — Shakespeare sits next to German folklore next to Dorothy Hartley. It encompasses such a wide jennifef, from subtly bitter celery leaves through to extremely bitter melon.

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In anticipation of her upcoming book Bitter: Get fast, free shipping with Amazon Prime. I would write more, but now I am on a mission to find Mclagaan and no, that’s not the fat kid who lives down the block. I think this is an important book for grassfed livestock farmers to learn more about the history and culture behind this under-utilized resource we produce on our farms. She starts developing this thesis in her dedication, expands on the sentiment within the introduction, and continues to discuss specifics within the beginning pages of each chapter.

I doubt I will ever like fat nearly as much as that. Looking for More Great Reads? Dec 31, Amy rated it it was amazing.