THIBODAUX 鈥� The public is invited to learn about cooking with the 鈥渙dd bits鈥� of the animal during a presentation and book signing by award-winning author and Chef Jennifer McLagan at the Chef John Folse Culinary Institute at 杏吧传媒.
鈥淣ose to Tail Cooking & Other Odd Bits鈥� is scheduled for 2 p.m. Monday, Feb. 24 in Room 101 in Gouaux Hall on the 杏吧传媒 campus. The event is free and open to the public.
McLagan will discuss the history and importance of nose-to-tail cooking, and why it should be a part of every cook鈥檚 repertoire. It鈥檚 her mission to restore respect for the whole animal by renewing a taste for these lesser-known parts.
McLagan is a regular contributor to Fine Cooking, Food & Drink and other culinary publications. Her first book, 鈥淏ones,鈥� won the 2006 James Beard Best Single Subject Cookbook Award. Her book 鈥淔at鈥� was named cookbook of the year in 2009 by The James Beard Foundation. 鈥淥dd Bits鈥� is her latest book.
For more information, contact the Chef John Folse Culinary Institute at 985-449-7091.