Blood makes a tight case for using this abundant but often discarded ingredient. Through historical, science-based and cultural contexts, Jennifer McLagan demystifies the art of cooking with your butcher’s most misunderstood product, in less than 90 pages.

Includes 2 dozen copiously tested recipes and line drawings throughout.

ABOUT THE AUTHOR

Writer, chef and cooking advocate, Jennifer McLagan is the author of  the widely acclaimed books Bones, Fat, Odd Bits, Bitter and Les Os.              

She has won awards from the Beard Foundation, including Cookbook of the Year for Fat, as well as from the IACP and Gourmand International.       

Jennifer divides her time between Toronto and Paris.

Limited edition paperback

Line drawings by Natalie Franke

Printed in Toronto