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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New in new dust jacket. Sewn binding. Cloth over boards. With dust jacket. 257 p. Contains: Illustrations. Audience: General/trade. Ay. Caramba! We pride ourselves in bringing only the very best to the table! Exceptional Quality! Unbeatable Service! @ Ay Caramba! You will find Rare and unusual books in the very best condition. If we don t have what you re looking for we ll do our best to locate it. All our books are in "MINT" condition unless otherwise noted We ship all our books immediately from our location in Southern California! We specialize in quality, rare and collectible First Editions
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.
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