Bad Cuts Recipes for the Extra Bits & Tough Pieces

  • ISBN 13:


  • ISBN 10:


  • Format: Paperback
  • Copyright: 04/04/2017
  • Publisher: Page Street Publishing

Note: Not guaranteed to come with supplemental materials (access cards, study guides, lab manuals, CDs, etc.)

Extend Your Rental at Any Time

Need to keep your rental past your due date? At any time before your due date you can extend or purchase your rental through your account.

Rental Options

List Price $21.99 Save

Free Shipping Free Shipping On Every Order
Usually Ships in 3-5 Business Days


Bad Cuts is about those cuts of meat that you wouldn’t normally use or are trying to use in a new way. It’s a part of a vegetable that most people would throw away. It’s the extra bits, scraps and odd pieces.

Sarah Forges Keough and Ralph Mcginnis, editors of the indie Brooklyn-based zine, Put a Egg On It [sic], talk to chefs, butchers, home cooks, artists and friends to get their best recipes for bad cuts. Readers can learn the backstory of the less popular particular cut of meat, from a storytelling component to highlighting how to perfectly cook the “bad cut”. Spanning a wide variety of culinary cultures, readers can take the cheap, tough cuts of meat and create mind-blowing delicious meals. From braises to salads, from Japanese to Moroccan, there’s no limit to what you can make with the unusual or leftover cuts from this quirky and fun collection of recipes.

Author Biography

Read more

Write a Review