{"product_id":"it-takes-guts-a-meat-eaters-guide-to-eating-offal-with-over-75-delicious-nose-to-tail-recipes-paperback","title":"It Takes Guts: A Meat-Eater's Guide to Eating Offal with Over 75 Delicious Nose-To-Tail Recipes - Paperback","description":"\u003cdiv\u003e\n\u003ch2\u003eIt Takes Guts: A Meat-Eater's Guide to Eating Offal with Over 75 Nose-to-Tail Recipes: Eat Every Part Without Stress\u003c\/h2\u003e\n\u003cp\u003eIt Takes Guts: A Meat-Eater's Guide to Eating Offal with Over 75 Delicious Nose-To-Tail Recipes turns the intimidating world of organ meats into something approachable and delicious. You will learn how to cook heart, liver, kidney, tongue, bone marrow, and blood with tools and techniques you already possess. Ashleigh VanHouten shares 75 straightforward recipes designed for home cooks who want to adopt a whole-animal lifestyle without needing professional culinary training. You get clear instructions, sourcing advice from a butcher, and cultural stories that make every meal educational. This paperback sits comfortably on your counter and helps you honor the animal by using every part of the cut.\u003c\/p\u003e \u003ch2\u003eWhy You'll Love It\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eConfidence-building recipes:\u003c\/b\u003e Ashleigh VanHouten initially had no background in cooking organ meats, so her instructions are simple enough that anyone can replicate them in a standard kitchen.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eVaried menu options:\u003c\/b\u003e The book includes 75 distinct dishes that transform \"variety meat\" into meals your family will ask for, ranging from quick favorites to comfort food classics.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eExpert contributions:\u003c\/b\u003e Selected chefs and health writers like Ben Greenfield, Beth Lipton, and Tania Teschke add their own preparations to show how diverse offal can be.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSourcing mastery:\u003c\/b\u003e An interview with a butcher teaches you exactly what qualities to check for and which questions to ask when selecting fresh livers, hearts, or kidneys.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eNutritional education:\u003c\/b\u003e You discover why these cuts pack dense nutrients and how nose-to-tail eating supports the environment and reduces food waste.\u003c\/li\u003e\n\u003c\/ul\u003e \u003ch2\u003eBest For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWhole-animal cooking fans who want to utilize the internal organs and less common cuts of their primals.\u003c\/li\u003e\n\u003cli\u003ePaleo and ancestrally inspired eaters seeking nutrient-rich variety meats for their dietary protocols.\u003c\/li\u003e\n\u003cli\u003eHome cooks attempting organ meats for the first time and needing a reassuring, friendly entry point.\u003c\/li\u003e\n\u003cli\u003eKitchens focused on zero-waste practices who want to incorporate every scrap of meat they purchase.\u003c\/li\u003e\n\u003cli\u003eReaders who enjoy learning about food culture, history, and personal anecdotes woven directly into recipe steps.\u003c\/li\u003e\n\u003c\/ul\u003e \u003ch2\u003ePro Tips\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eConsult the butcher guide:\u003c\/strong\u003e Use the sourcing interview before heading to the store. Knowing what to look for helps you select fresh organs that yield better flavor and texture in dishes like pan-seared liver or roasted marrow bones.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStart with familiar flavors:\u003c\/strong\u003e If ingredients like blood sausage or tripe sound daunting, begin with bone marrow or chicken gizzards. Textures you already recognize make the transition to nose-to-tail cooking much smoother.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRotate your variety meats:\u003c\/strong\u003e Keep a roster of the six main categories covered in the breakdown. Rotating heart, liver, kidney, tongue, marrow, and blood ensures you get a broad spectrum of vitamins and minerals throughout the week.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLeverage the contributed sections:\u003c\/strong\u003e When you master Ashleigh's base recipes, explore the guest entries. Comparing the seasoning profiles of different chefs inspires new marinades and rubs for your own batches.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRead the stories aloud:\u003c\/strong\u003e Each recipe includes background anecdotes about its origins. Sharing these stories at the table changes the atmosphere and makes the meal feel more meaningful.\u003c\/p\u003e \u003ch2\u003eWho's This For?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eListeners of health and wellness podcasts who trust evidence-based nutrition advice and crave practical takeaways.\u003c\/li\u003e\n\u003cli\u003eButchers or meat owners who currently discard internal cuts and want profitable, tasty recipes to give away or sell.\u003c\/li\u003e\n\u003cli\u003eShoppers tired of buying pre-packaged muscle meats and wanting to explore the deeper flavor profile of a carcass.\u003c\/li\u003e\n\u003cli\u003eFamilies looking to stretch their grocery budget by utilizing affordable, highly nutritious parts of the animal.\u003c\/li\u003e\n\u003cli\u003eAnyone curious about the ethical and ecological benefits of honoring the entire animal rather than just its steaks.\u003c\/li\u003e\n\u003c\/ul\u003e \u003ch2\u003eWhat's Inside\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAn engaging introduction that demystifies the term \"offal\" and explains why organs taste far better than most people expect.\u003c\/li\u003e\n\u003cli\u003eA comprehensive breakdown of the healthiest organ meats, categorized by type and preparation method.\u003c\/li\u003e\n\u003cli\u003eOver 75 recipes that are fun, uncomplicated, and safe to try even if you are new to cooking with blood or brains.\u003c\/li\u003e\n\u003cli\u003eIdeas for sourcing quality meat, including direct quotes from butcher partners on storage and handling.\u003c\/li\u003e\n\u003cli\u003ePersonal narrative and background notes that explain why certain cultural dishes matter in the wider food landscape.\u003c\/li\u003e\n\u003c\/ul\u003e \u003ch2\u003eIs this cookbook written for professional chefs?\u003c\/h2\u003e\n\u003cp\u003eNo. Ashleigh VanHouten did not start with a background in cooking or organ meats. She wrote this guide so that if she could successfully cook nose-to-tail dishes, you can do it too. The instructions focus on simple steps and accessible ingredients.\u003c\/p\u003e \u003ch2\u003eWhat types of organ meats are covered?\u003c\/h2\u003e\n\u003cp\u003eThe book covers six main categories: heart, liver, kidney, tongue, bone marrow, and blood. Each section provides recipes and context to help you prepare them confidently.\u003c\/p\u003e \u003ch2\u003eAre the recipes difficult or time-consuming?\u003c\/h2\u003e\n\u003cp\u003eThe recipes are designed to be delicious, fun, and easy to prepare. Most dishes are straightforward enough for weeknight cooking without requiring advanced techniques or specialized equipment.\u003c\/p\u003e \u003ch2\u003eDoes the book teach me where to buy organ meats?\u003c\/h2\u003e\n\u003cp\u003eYes. It includes an interview with a butcher that walks you through how to source the best organ meats. You learn what to look for visually and exactly what questions to ask your supplier.\u003c\/p\u003e \u003ch2\u003eIs this book suitable for Paleo or ancestral diets?\u003c\/h2\u003e\n\u003cp\u003eAshleigh VanHouten has written for Paleo Magazine for over eight years and hosts health-focused podcasts. The nose-to-tail philosophy aligns closely with ancestrally inspired eating, making this a natural fit for those protocols.\u003c\/p\u003e \u003ch2\u003eHow many pages does the book contain?\u003c\/h2\u003e\n\u003cp\u003eThe paperback edition contains 256 pages, offering ample space for recipes, educational content, and illustrated background stories.\u003c\/p\u003e \u003ch2\u003eDo other experts contribute to the book?\u003c\/h2\u003e\n\u003cp\u003eBeyond Ashleigh's recipes, the book features contributions from respected peers such as the Ben Greenfield family, Beth Lipton, and Tania Teschke. These additions provide diverse perspectives and flavor profiles.\u003c\/p\u003e \u003ch2\u003eProduct Details\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eTitle:\u003c\/b\u003e It Takes Guts: A Meat-Eater's Guide to Eating Offal with Over 75 Delicious Nose-To-Tail Recipes\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAuthor:\u003c\/b\u003e Ashleigh VanHouten\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePage Count:\u003c\/b\u003e 256 pages\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDimensions:\u003c\/b\u003e 0.7 x 8.9 x 7.5 inches\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePublication Date:\u003c\/b\u003e October 20, 2020\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRecipe Count:\u003c\/b\u003e Over 75 recipes\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIncluded Features:\u003c\/b\u003e Butcher interview, chef contributions, sourcing guides, and health\/cultural essays\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":68183355392304,"sku":"9781628604160","price":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0112\/1625\/7124\/files\/L8cHysClPk9781628604160.webp?v=1793038551","url":"https:\/\/ddrbbqsupply.com\/products\/it-takes-guts-a-meat-eaters-guide-to-eating-offal-with-over-75-delicious-nose-to-tail-recipes-paperback","provider":"DDR BBQ Supply","version":"1.0","type":"link"}