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 moneythey 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 Carrotsthese 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 budgetand even easier on the cook.
Review
and#8220;Baking fads come and go, but muffins are forever! I love the recipes in this bookand#8212;fun, clever, and so easy to make. It's time to rediscover an American classic.and#8221;
and#8212;Barbara Fairchild, former Editor-in-Chief, Bon Appetit
and#8220;Jean Anderson, seasoned professional, is the go-to person for muffins. With her new bookand#8217;s helpful hints, many options and informative bakers tips, your first attempt with muffins is bound to be a success. So there is no excuse not to have warm muffins in your daily bread basket.and#8221;
and#8212;Jan Hazard, blogger, Food Editor of kitchengadgetgals.com, and former Food Editor of Ladies Home Journaland#160;
Review
andquot;
Anderson includes all muffins great and small in this book andmdash;
beloved classics like blueberry, tempting newbies like Falafel Muffin Tops, and those muffins that border on dessert territory (looking at you, Swirled Mocha). I especially love her spread of savory muffins here andmdash; lots of choices for those of us who prefer savory breakfasts, plus many of them double as easy side dishes for dinners and potlucks.andquot;
andmdash;The Kitchn
andquot;After sharing muffin-making fundamentals, including how to measure ingredients and mix batters, food writer and James Beard Hall of Fame inductee Anderson (From a Southern Oven) presents 70 recipes that skew more savory than sweet. A firm believer that muffins should not be cupcakes, the author fills hers with substantial and sometimes unusual ingredients such as country ham, hard-cooked eggs, rye flour, and freeze-dried corn powder. Readers whoandrsquo;d like muffins on their table every day will appreciate that Andersonandrsquo;s recipes (e.g., butternut-pine nut muffins, honeyed whole-wheat English muffins, falafel muffin tops) are lighter and more nutrient-dense than average. Theyandrsquo;re also, as Anderson points out, excellent entry points for young cooks learning to bake.
VERDICT: Need a break from bakery and coffee shopandndash;style muffins? Andersonandrsquo;s collection offers new variations on a traditional treat.andquot;
andmdash;Library Journal
andldquo;Baking fads come and go, but muffins are forever! I love the recipes in this bookandmdash;fun, clever, and so easy to make. Itand#39;s time to rediscover an American classic.andrdquo;
andmdash;Barbara Fairchild, former Editor-in-Chief, Bon Appetit
andldquo;Jean Anderson, seasoned professional, is the go-to person for muffins. With her new bookandrsquo;s helpful hints, many options and informative bakers tips, your first attempt with muffins is bound to be a success. So there is no excuse not to have warm muffins in your daily bread basket.andrdquo;
andmdash;Jan Hazard, blogger, Food Editor of kitchengadgetgals.com, and former Food Editor of Ladies Home Journaland#160;
Synopsis
A living legend in the food world, Jean Anderson has won five prestigious cookbook awards, was named Editor of the Year by the James Beard Foundation, is a member of the Beard's Who's Who in Food & Beverage in America, and has been inducted into the James Beard Cookbook Hall of Fame. Her most recent book, A Love Affair with Southern Cooking (a Beard award winner), received rave reviews, and Jean has been known to sell upwards of 200 copies of her book at single book signings. Jean's newest book, one she's been wanting to write for many years, may be her most appealing yet -- slow braised and simmered meats that are cooked until so tender, they are literally falling of the bone. Just hearing the names of the 163 heart-warming dishes, many of which are gorgeously photographed, such as East Carolina Pulled Pork, Onion and Mushroom Smothered Swiss Steak, and Veal Ossobuco makes your mouth water. This is the food people love to eat, and the recipes have the added bonus of making use of more affordable cuts of meat, which are dramatically softened during the long, slow cooking. In fact, many classic dishes like Beef Bouguignon and Brunswick Stew have been reworked specifically for slow cookers and Crockpots for this book.
Synopsis
Irresistible briases, pot roasts, soups, and stews so tender the meat falls off the boneNew 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.
- Features sumptuously photographed recipes for such soul-satisfying dishes as Beef Catalan, Ossobuco, Hassle-Free Oven Stew of Lamb with Peppers and Prosciutto, and Glazed Sweet-Sour Spareribs
- Perfect for cooks on a budget, these recipes make the most of affordable cuts of meat
- Written by one of America's most respected food writers and cookbook authors
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.
Synopsis
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.
Synopsis
"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
Synopsis
Irresistible briases, pot roasts, soups, and stews so tender the meat falls off the boneNew 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.
- Features sumptuously photographed recipes for such soul-satisfying dishes as Beef Catalan, Ossobuco, Hassle-Free Oven Stew of Lamb with Peppers and Prosciutto, and Glazed Sweet-Sour Spareribs
- Perfect for cooks on a budget, these recipes make the most of affordable cuts of meat
- Written by one of America's most respected food writers and cookbook authors
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.
Synopsis
A comprehensive collection of muffin recipes from one of America's most acclaimed food writers in a gifty, attractive package.
Synopsis
A comprehensive collection of muffin recipes from one of Americaand#8217;s most acclaimed food writers In her new book, Jean Anderson, the legendary, award-winning food writer, brings her incredible talents to muffins. Inand#160;seventy recipes, Anderson covers every kind of muffin imaginable, from Corn with Country Sausage to Swirled Mocha to Old Vermont Cheddarand#8211;Cranberry. With such a wide range of choices for every season, you can bake these comforting treats year-round. In addition, Anderson includes ten recipes for delicious spreads, such as Lemon Curd and Maple Butter, to enhance her tasty treats. This cookbook also makes a great gift. Itand#8217;s the only handbook youand#8217;ll ever need on the subject.
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.
Table of Contents
ACKNOWLEDGMENTS.INTRODUCTION.
HOW TO USE THIS BOOK.
SOURCES.
WHERE TO FIND ADDITIONAL INFORMATION.
WHERE TO BUY WHAT YOUR.
SUPERMARKET DOESNT CARRY.
INDEX.