THIBODAUX – The public is invited to learn about cooking with the “odd bits” 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 Nicholls State University.
“Nose to Tail Cooking & Other Odd Bits” is scheduled for 2 p.m. Monday, Feb. 24 in Room 101 in Gouaux Hall on the Nicholls 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’s repertoire. It’s 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, “Bones,” won the 2006 James Beard Best Single Subject Cookbook Award. Her book “Fat” was named cookbook of the year in 2009 by The James Beard Foundation. “Odd Bits” is her latest book.
For more information, contact the Chef John Folse Culinary Institute at 985-449-7091.
