Customer Review

57 of 60 people found the following review helpful
5.0 out of 5 stars Now to wait for the quadrilogy, September 16, 2011
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This review is from: Odd Bits: How to Cook the Rest of the Animal (Hardcover)
I own all three of her books. The first two, Bones and Fat, are amazing. So far I've only skimmed this one. It covers a lot more territory than the first two do. She says in this newest book that if she writes a fourth, it will be called Skin. I'd buy that book too.

One problem with this book is that it is so broad in comparison to her first two. Bones was just about eating bones. Fat was just about eating fat. But everything else is a lot of stuff. Ears, feet, hearts, lungs, gizzards, kidneys, brains, testicles, intestines, and I'm sure there are things I'm missing. The first two were quite focused, but this one is all over the place. It does group recipes by the region of the animal, which is somewhat helpful. Ears show up early, and udders show up later. See, udders! I forgot to list them in my earlier list.

Even just skimming this book taught me a a lot. There is a kind of sausage that is made with pork intestines. Obviously you'd use a real pork intestine casing on your pork intestine sausage, or it just wouldn't be right. Having made my own chitterlings from a freshly killed pig (I still have its feet in my freezer) I can honestly say that I'm just terrified of making intestine stuffed intestines. The recipes and suggestions all look pretty sound.

There are no eyeball recipes. But you'll have them cooked as a side effect of a few dishes since the eyeballs will just be part of the whole presentation. And she gives advice on how to eat them, to make it easier on the timid diner.

Overall, my biggest hope for this review is that is scares off the timid. It would be a shame to waste such a beautiful book on someone who thinks that meat is only what gets shrink wrapped in the meat market at the grocery store.
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Showing 1-3 of 3 posts in this discussion
Initial post: Sep 17, 2011 12:40:22 AM PDT
Ruffslitch says:
As a hunter I am delighted to see "civilized folk" recognize there is such a thing as the guts of the matter, so to speak. If they haven't eschewed meat entirely they have at least come to think of it as only what they see in the grocery store meat counter.

Thanks for your informed review! I've put this on my wish list!

Posted on Oct 7, 2011 5:48:25 PM PDT
Last edited by the author on Oct 7, 2011 5:48:58 PM PDT
bookjunky says:
why would you want to scare off the timid? why not educate, enlighten and embolden instead?

In reply to an earlier post on Oct 28, 2011 11:11:48 PM PDT
Timid readers tend to give lukewarm or even bad reviews for books like this, for no other reason than they won't try any of the recipes (they're timid, remember?).
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