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Bones: Recipes, History, and Lore

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Bones: Recipes, History, and Lore Cover

 

Synopses & Reviews

Publisher Comments:

Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor — from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones.

Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food — think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones.

Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish — they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire.

In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.

About the Author

Jennifer McLagan has more than twenty-five years of experience in the food world. She has worked as a chef in her native Australia, as well as in London and Paris. Now based in Toronto, she survives the frozen north by escaping as often as possible to Paris with her husband, Haralds. She is very friendly with her butchers on both sides of the Atlantic and they put their best bones aside for her.

Product Details

ISBN:
9780060585372
Author:
Mclagan, Jennifer
Publisher:
William Morrow & Company
Author:
McLagan, Jennifer
Author:
by Jennifer McLagan
Subject:
Cookery (meat)
Subject:
Bones
Subject:
Methods - General
Subject:
Specific Ingredients - Meat
Subject:
Courses & Dishes - General
Subject:
Meat
Subject:
Cooking and Food-Meats
Edition Description:
Hardcover
Publication Date:
20051031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
272
Dimensions:
10.34x8.26x1.01 in. 1.95 lbs.

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Related Subjects


Cooking and Food » By Ingredient » Meats » General
Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods

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