I was in Barnes and Noble the other day, and came upon this fantastic little thing. It covers all the bits and bobs that we've come to know and love, from headcheese and offal to the more unusual or labor-intensive muscle cuts. I've already started cooking from it, and I love it. There's some delightfully weird stuff in it, including a recipe for chocolate ice cream made with pig's blood which I can't wait to try. If you're a fan of Chichi's recipes, I'd highly recommend checking this book out.