There is a section of our cookbook shelf that proudly proclaims “Fat” and “Bones.” Those are two cookbooks by Jennifer McLagan, who sets out to reclaim the old-fashioned flavors inherent in the parts of animals that we don’t talk about in a skinless chicken breast world: the sensual pleasures and not-so-unhealthiness of fat, and the deep flavors of bone-in meat. From there you might well have guessed that her next stop would be offal, and that’s (in part) the subject of her new book Odd Bits, which takes in all that is not chicken breast and filet mignon, again with the goal of reclaiming the flavor and delectability we’re overlooking. McLagan will be in Chicago for two events the weekend after next. She’ll be doing a demo at The Butcher & Larder on Friday, March 16; space is very limited, so call 773-687-8280 to snag a spot. Then Saturday, March 16, she’ll do a program called “From Haggis to Headcheese: The Fall and Rise of Odd Bits” for Chicago Culinary Historians at Kendall College at 10 a.m. Admission is $5; make a reservation via culinary.historians@gmail.com You can buy and get her book signed at either event.
