Reviews
"unique, informative, and readable" -Library Journal, 8/15/11 "It is tempting to say that this book is plain offal. But McLagan, who has authored two kindred collections, Bones and Fat , explores more than just innards. As the cover hints with its photo of two severed pig's feet, all sorts of extremities find their way to the table in this 100-recipe autopsy. It is perhaps the perfect gift for the host who has dreamt of announcing that the evening's meal will be ravioli of brains and morels, or heart burgers, or crispy testicles. McLagan puts the face back in preface with an intriguing 11-page introduction that places the odd bits in historical perspective and explores our loss of food literacy in the age of the supermarket. As the chapters progress from head to tail, there are also fascinating explorations of topics such as the wonders of tripe and how to choose a great neck. Even the meager duck heart and the fleshy cockscomb get their due. It's on to dessert: a tub of chocolate blood ice cream, which employs ginger, Grand Marnier and a half-cup of pork blood. McLagan earns linguistic points for exploring the derivation of such terms as sweetbread and head cheese. (Sept.)" -Publishers Weekly, 5/16/11 "As an admirer of McLagan's previous books as well as a cook and writer increasingly aware of the importance of using more than just the tender refined parts of animals and avoiding waste, I know of no other book this season more welcome than this one devoted to exploring the whole animal. McLagan comes through again. Thank you." -Michael Ruhlman, author of Ratio: The Simple Codes Behind the Craft of Everyday Cooking and Charcuterie: The Craft of Salting, Smoking, and Curing "Let Jennifer McLagan take you by the trotter and lead you through the odd bits. Hang on, surely some mistake: the good bits!" -Fergus Henderson, author of The Whole Beast: Nose to Tail Eating Praise for Fat McLagan's book is a smart, sensual celebration of the flavorful animal fats prized by chefs and shunned by a generation of lipo-phobes. Her French Fries in Lard may change your life forever. - People Magazine Jennifer McLagan's cookbooks are joyously contrarian affairs. [ Fat ] is a rollicking journey through the kingdom of unrepentant, glorious, and filthy rich fat. -T. Susan Chang, The Boston Globe Persuasively arguing that the never-ending quest for "health" has gone too far, McLagan's elegant and informed look at this most maligned ingredient is appropriately unctuous. - Publisher's Weekly (Starred Review), "Jennifer McLagan, award-winning author of Bones and Fat , is 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. Her mission: restoring our respect for the whole animal, developing a taste for its lesser known parts, and learning how to approach them in the kitchen as confidently as we would a steak or a burger." -The Huffington Post, 8/25/11 "unique, informative, and readable" -Library Journal, 8/15/11 "It is tempting to say that this book is plain offal. But McLagan, who has authored two kindred collections, Bones and Fat , explores more than just innards. As the cover hints with its photo of two severed pig's feet, all sorts of extremities find their way to the table in this 100-recipe autopsy. It is perhaps the perfect gift for the host who has dreamt of announcing that the evening's meal will be ravioli of brains and morels, or heart burgers, or crispy testicles. McLagan puts the face back in preface with an intriguing 11-page introduction that places the odd bits in historical perspective and explores our loss of food literacy in the age of the supermarket. As the chapters progress from head to tail, there are also fascinating explorations of topics such as the wonders of tripe and how to choose a great neck. Even the meager duck heart and the fleshy cockscomb get their due. It's on to dessert: a tub of chocolate blood ice cream, which employs ginger, Grand Marnier and a half-cup of pork blood. McLagan earns linguistic points for exploring the derivation of such terms as sweetbread and head cheese. (Sept.)" -Publishers Weekly, 5/16/11 "As an admirer of McLagan's previous books as well as a cook and writer increasingly aware of the importance of using more than just the tender refined parts of animals and avoiding waste, I know of no other book this season more welcome than this one devoted to exploring the whole animal. McLagan comes through again. Thank you." -Michael Ruhlman, author of Ratio: The Simple Codes Behind the Craft of Everyday Cooking and Charcuterie: The Craft of Salting, Smoking, and Curing "Let Jennifer McLagan take you by the trotter and lead you through the odd bits. Hang on, surely some mistake: the good bits!" -Fergus Henderson, author of The Whole Beast: Nose to Tail Eating Praise for Fat McLagan's book is a smart, sensual celebration of the flavorful animal fats prized by chefs and shunned by a generation of lipo-phobes. Her French Fries in Lard may change your life forever. - People Magazine Jennifer McLagan's cookbooks are joyously contrarian affairs. [ Fat ] is a rollicking journey through the kingdom of unrepentant, glorious, and filthy rich fat. -T. Susan Chang, The Boston Globe Persuasively arguing that the never-ending quest for "health" has gone too far, McLagan's elegant and informed look at this most maligned ingredient is appropriately unctuous. - Publisher's Weekly (Starred Review), "It is tempting to say that this book is plain offal. But McLagan, who has authored two kindred collections, Bones and Fat , explores more than just innards. As the cover hints with its photo of two severed pig's feet, all sorts of extremities find their way to the table in this 100-recipe autopsy. It is perhaps the perfect gift for the host who has dreamt of announcing that the evening's meal will be ravioli of brains and morels, or heart burgers, or crispy testicles. McLagan puts the face back in preface with an intriguing 11-page introduction that places the odd bits in historical perspective and explores our loss of food literacy in the age of the supermarket. As the chapters progress from head to tail, there are also fascinating explorations of topics such as the wonders of tripe and how to choose a great neck. Even the meager duck heart and the fleshy cockscomb get their due. It's on to dessert: a tub of chocolate blood ice cream, which employs ginger, Grand Marnier and a half-cup of pork blood. McLagan earns linguistic points for exploring the derivation of such terms as sweetbread and head cheese. (Sept.)" -Publishers Weekly, 5/16/11 "As an admirer of McLagan's previous books as well as a cook and writer increasingly aware of the importance of using more than just the tender refined parts of animals and avoiding waste, I know of no other book this season more welcome than this one devoted to exploring the whole animal. McLagan comes through again. Thank you." -Michael Ruhlman, author of Ratio: The Simple Codes Behind the Craft of Everyday Cooking and Charcuterie: The Craft of Salting, Smoking, and Curing "Let Jennifer McLagan take you by the trotter and lead you through the odd bits. Hang on, surely some mistake: the good bits!" -Fergus Henderson, author of The Whole Beast: Nose to Tail Eating Praise for Fat McLagan's book is a smart, sensual celebration of the flavorful animal fats prized by chefs and shunned by a generation of lipo-phobes. Her French Fries in Lard may change your life forever. - People Magazine Jennifer McLagan's cookbooks are joyously contrarian affairs. [ Fat ] is a rollicking journey through the kingdom of unrepentant, glorious, and filthy rich fat. -T. Susan Chang, The Boston Globe Persuasively arguing that the never-ending quest for "health" has gone too far, McLagan's elegant and informed look at this most maligned ingredient is appropriately unctuous. - Publisher's Weekly (Starred Review), "As an admirer of McLagan's previous books as well as a cook and writer increasingly aware of the importance of using more than just the tender refined parts of animals and avoiding waste, I know of no other book this season more welcome than this one devoted to exploring the whole animal. McLagan comes through again. Thank you." -Michael Ruhlman, author of Ratio: The Simple Codes Behind the Craft of Everyday Cooking and Charcuterie: The Craft of Salting, Smoking, and Curing "Let Jennifer McLagan take you by the trotter and lead you through the odd bits. Hang on, surely some mistake: the good bits!" -Fergus Henderson, author of The Whole Beast: Nose to Tail Eating Praise for Fat McLagan's book is a smart, sensual celebration of the flavorful animal fats prized by chefs and shunned by a generation of lipo-phobes. Her French Fries in Lard may change your life forever. - People Magazine Jennifer McLagan's cookbooks are joyously contrarian affairs. [ Fat ] is a rollicking journey through the kingdom of unrepentant, glorious, and filthy rich fat. -T. Susan Chang, The Boston Globe Persuasively arguing that the never-ending quest for "health" has gone too far, McLagan's elegant and informed look at this most maligned ingredient is appropriately unctuous. - Publisher's Weekly (Starred Review)
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