Nose-to-tail cook and champion of offal Jennifer McLagan — one of my favorite cookbook authors — is working on a new show called Odd Bits, in which she travels to professional kitchens all over the world to cook underappreciated animal parts.
Here, she prepares blood gelato with Buca Osteria’s chef Rob Gentile in Toronto.
I thoroughly enjoy McLagan’s soothing monotone and no-nonsense approach to blood, marrow, and testicles, and the way she treats offal as casually and calmly as a flank steak.
See More Clips of the Day:
Watch Girls and Guys Reverse Roles at a Bar
Musical Mashup of the Eleven Madison Park-Alinea Restaurant Swap
This article from the Village Voice Archive was posted on December 5, 2012