One of my favorite trends to hit the past few years is nose-to-tail dining. This cooking strategy employs all parts of the animal, demanding more creativity from the chef and more open-mindedness and adventure. Jennifer McLagan explores this fascinating way of cooking in her book Odd Bits: How to Cook the Rest of the Animal. With idiosyncratic recipes, Odd Bits includes some really tasty offerings, ranging from simple dishes, such as braised brisket and short ribs, to more complex and unconventional eats, such as Wine-Braised Beef Cheeks, Cheese and Brain Fritters, Oxtail Ravioli, and Chocolate Blood Ice Cream. McLagan also adds recipes for stocks, marinades and appropriate side dishes to ensure you have all the tools needed for spectacular nose-to-tail dining. Odd Bits is available in stores and online for $35.