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Falling Off the Bone Tenderby Jean Anderson
Synopses & Reviews
If you've ever swooned over a bite of Beef Bourguignon or marveled at your mom's amazing pot roast, you'll love this mouthwatering collection of recipes from six-time best cookbook award winner Jean Anderson. You'll find a world of easy, economical meat dishes here so succulent they melt in your mouth and so good they're off-the-charts delicious.
In our rush to do everything on fast-forward, we forget the slow-and-low cooking methods that can turn the most common and affordable cut of meat into a supremely tender and tasty family meal. The toughest veal shank slowly simmered in broth is magically transformed into a fall-off-the-bone-tender Ossobuco. A bony beef tail stewed with vegetables becomes a deeply flavorful and nourishing Oxtail Soup. All over the world, the most satisfying and soulful meat dishes don't cost a lot of money—they just take a little more time (make that unattended time) and a little more love.
There's nothing like the aroma of an all-day stew or pot roast simmering in the kitchen as it grows more tender by the minute. Falling Off the Bone reminds you just how easy hearty home cooking can be with simple cooking instructions and basic ingredients, as well as gorgeous color photography to whet your appetite along the way. You'll find family favorites from around the world here, all made from the most affordable cuts of beef, veal, lamb, or pork.
Tuscan Veal Pot Roast in Lemon Sauce, Curried Lamb Shanks with Almond Pilaf, Onion-Smothered Chicken-Fried Steak, Spicy Braised Pork Belly with Glazed Carrots—these and oh so many more luscious family meals require just a few ingredients and a few hours of nurturing low heat. Cooked lazily in a stewpot, Dutch oven, or slow cooker, even the plainest, cheapest, most common cuts emerge more flavorful and, yes, more tender than the priciest steak at the fanciest butcher shop.
It's time to get back to the real food that brings the whole family to the table with ready smiles and eager appetites. Falling Off the Bone lets you rediscover melt-in-your-mouth meals that aren't just truly rich in taste but also easy on the budget—and even easier on the cook.
Featuring irresistible braises, pot roasts, soups, and stews so tender the meat falls off the bone, Anderson's collection of recipes for simple, delicious meat dishes just like grandma used to make has been updated for contemporary kitchens and tastes.
Irresistible briases, pot roasts, soups, and stews so tender the meat falls off the bone
New in paperback, Jean Anderson's Falling Off the Bone offers a wide range of recipes for simple, delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes. With beautiful full-color photographs throughout, this cookbook shows just how mouthwateringly delicious simple home cooking can be.
Falling Off the Bone dishes up quintessential comfort food—recipes that are ideal for virtually any tough cut of beef, pork, lamb, or veal. Anderson shows you how to use slow cooking methods like braising, pot-roasting, and simmering to coax amazing flavors out of the most common and affordable cuts.
For anyone who wants to eat like a king on a penny-pincher's budget, Falling Off the Bone leads the way. It brims with nourishing comfort foods that are simple, delicious, and more tender than you ever dreamed possible.
"As America reluctantly settles into what looks like a long recession, the great Jean Anderson delivers this timely tome about how to cook tough but inexpensive cuts of meat so that they come out meltingly fork-tender. She covers anatomy, history, and technique with her trademark ease and brilliance, and offers over 160 tasty recipes, along with clever suggestions about how to transform the leftovers. You will be inspired. I certainly was."—Sara Moulton, author of Sara Moulton's Everyday Family Dinners
"Every time Jean Anderson comes out with a book, I get excited! Her books are always full of practical, mouthwatering recipes, highly personal expressions, as well as hard won knowledge, and Falling Off the Bone is no exception. Jean knows the whys and wherefores of cooking. Almost every one of the recipes comes with excellent advice. This book is a keeper!"—Paula Wolfert, author of The Slow Mediterranean Kitchen
"Another stellar cookbook in her repertoire of classics, Jean Anderson's Falling Off the Bone celebrates the lesser cuts and elevates them to mouthwatering tenderness. Whenever I want to be inspired in the kitchen and guided by a voice of authority, I always look to Jean Anderson."—Kim Sunée, author of Trail of Crumbs: Hunger, Love, and the Search for Home
"This book is chock-full of original, authoritative, wonderful surprises, and if the smothered pork shoulder and caraway cabbage I cooked up is any indication of luscious satisfaction, my copy will be dog-eared in no time."—James Villas, author of The Glory of Southern Cooking and The Bacon Cookbook
About the Author
JEAN ANDERSON, the author of more than 20 cookbooks, has written articles for Bon Appétit, Food & Wine, Gourmet, More, and other national magazines. A six-time best cookbook award winner (James Beard, IACP, and Tastemaker), she is a member of the James Beard Cookbook Hall of Fame and a founding member of both Les Dames d'Escoffier and the New York Women's Culinary Alliance.
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