Praise for Jennifer McLagan's latest release: Blood

"This is not a shock piece. It’s an honest investigation of what can be done with an ingredient produced every time an animal is slaughtered for eating."

— Matt Sartwell, Kitchen Arts & Letters

Jennifer McLagan has never shied away from topics that challenge our culinary preconceptions, and her latest book, Blood, is no exception. Having encouraged us in the past to embrace things like eating more offal and animal fats, she now wants us open our minds and kitchen doors to blood as a mainstream ingredient. It is, as she tells us, just another animal product, after all.  


Critically acclaimed





International releases




"“Jennifer’s agreeably unique oeuvre will delight the adventurous, keen cook.” "

— Simon Hopkinson