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, ...Read MoreTop 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.Read Less
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This book reaffirms what many generations of humans in many cultures had already established - bones and their attached bits are good eating. The recipes presented here are refreshing, show a long experience with cookery, a palate worth trusting, and they are well-written. McLagan's writing style is lucid,personal, and her historical natural history and explanitory notes are a very valuable part of this book - know what you eat. Clearly there are shades of Olney here. Buy it, and experiment. This food is in our bones. Recommended.
Publishers Weekly, 2005-09-19 In this expansive tome, food stylist and writer McLagan offers an alternative to the rubbery chicken breasts and fish filets now standard in Western cookery. By eliminating bones (and fat) from our diet, McLagan passionately argues, we've traded flavor for health and efficiency. Indeed, her book operates on the premise that the pleasure of gnawing on a lamb chop cannot be underestimated. More than a cookbook, this is a compendium of folklore, literary quotes and historical facts that refer to bones' significance across cultures from ancient times to today. There are chapters on beef, pork, lamb, poultry, fish and game, each with an introductory section explaining anatomy and recommended cooking temperatures. Sidebars offer suggestions for carving, using unlikely parts, and recovering endangered bone-cooking arts like "spatchcocking," or removing the wishbone from a bird. McLagan's recipes range from arcane (Lancashire Hot Pot, which traditionally consists of a deep dish of stew covered with a potato crust, and long lamb bones piercing through the topping) to contemporary continental (Osso Bucco with Fennel and Blood Orange Sauce). While some recipes are time-consuming, McLagan's instructions are generally clear and precise. With its emphasis on tradition and technique, this work won't appeal to the 20-minute chef, but it will be a welcome addition to the slow-food aficionado's library. Photos. (Nov.) Copyright 2005 Reed Business Information.
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