Reprinted with permission from Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan, copyright© 2011. Published by Ten Speed Press, a division of Random House, Inc.
Jennifer McLagan has presented at the Food & Wine Classic in Aspen, the Melbourne Food and Wine Festival Master Class Series and the Epicurean Classic in Michigan. Her writing has appeared in Fine Cooking, Food & Drink, The Country Grapevine and The Niagara Grapevine. She is the author of Bones, which won the James Beard award for Best Single Subject Cookbook; Fat, which won the James Beard award for Best Single Subject Cookbook and was named Cookbook of the Year by the Beard Foundation; and Odd Bits.