Ugly Food Overlooked and Undercooked [Hardcover]

Why don't we eat more octopus? What about gurnard and other ugly fish? Cheeks and feet are cheap and delicious, but people prefer fillet or chops. What about rabbits and squirrels? Where do all the giblets go? And what's wrong with ugly vegetables?

This book is about ingredients that are neglected, overlooked, forgotten. They are all tasty, sustainable and cheap, and easy to cook when you know how.Ugly Foodaims to change the way people think about them, and the way they think about eating them.

The food industry, like the fashion industry, seems driven by the pursuit of impossible perfection: pre-packaged meats with nary a head or foot or set of giblets in sight; rows of blemish-free fruit and vegetables in supermarkets tasting of not-very- much; and a steady stream of cookbooks containing photo-shopped, super-saturated photos of beautiful dishes bathed in sunlight.

In contrast, Horsey and Wharton take an unpretentious, practical approach. They reveal the tips and tricks you need to prepare these undervalued foods with ease. And, alongside recipes, they provide social histories of ingredients that are positively brimming over with fascinating facts, fictions, and, of course, flavors.

Recipes include:
Ox-Cheek Salad ?? la Hongroise
Lao Chicken Feet Salad
Maldivian Curried Octopus
Spiced Squirrel Popcorn
Deep-fried Rabbit Ears
Sheep's Brain on Toast
Char Siu Pigs' Cheeks


Preface

1. Introduction
2. Octopus
3. Cheeks and Feet
4. Ugly Fish
5. Rabbits and Squirrels
6. Ugly Veg
7. Giblets

A rollicking read, wildly entertaining and comes with some very useful recipes. Admittedly, you may not be planning on eating squirrel, sheep's feet or chicken claws, but there's plenty of stuff about more conventional, if not always pretty, raw materials. Delightfully eccentric but also useful. --Irish Daily Mail

A celebration of all those overlooked and undercooked il³¹