Skip to main content



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.

• 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

Your Cart

Your cart is currently empty.
Click here to continue shopping.
Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing Thanks! We will notify you when it becomes available! The max number of items have already been added There is only one item left to add to the cart There are only [num_items] items left to add to the cart