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Cooking on the Bone Recipes, History and Lore by Jennifer McLagan
  

Cooking on the Bone Recipes, History and Lore

Synopsis

Cooking on the Bone Recipes, History and Lore by Jennifer McLagan

Good cooks know that anything cooked on the bone has more flavour. We've sacrificed flavour for speed and convenience, forgetting how bones can enhance the taste, texture and presentation of meat, poultry and fish- think of a rack of lamb, T-bone steak, ham hock, leg of pork or skate wings. Jennifer McLagan teaches home cooks the secrets of cooking chicken, beef, lamb, pork, and fish on the bone. Each chapter includes recipes for stocks, soups, ribs, legs, shins and tails, as well as detailed diagrams of the various cuts for front, middle and back ends. There are a wealth of recipes to discover such as Roasted Marrow Bones with Parsley Salad, Rabbit in Saffron Sauce with Spring Vegetables, Grilled Quail with Sage Butter and Duck Legs with Cumin, Turnips and Green Olives. Now is the time to follow the trend and find yourself a good butcher who will supply you with cuts of meat on the bone.

Reviews

- [this] is one of the books of the year, and the finest ever on the pleasures of bone marrow, rib roasts, pigs
feet, huge T

-bone steaks and everything remotely boney. The recipes are superb and the historical asides are fascinating. It's in constant use in my kitchen.
Tom Parker

-Bowles, Mail on Sunday


About the Author

Jennifer McLagan has more than twenty-five years 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 Canada she is an internationally renowned food stylist and a food writer. Her work has appeared in many cookbooks and magazines including Gourmet and Fine Cooking. This, her first book is sure to become a seminal work.

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Book Info

Publication date

1st August 2008

Author

Jennifer McLagan

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Publisher

Grub Street

Format

Paperback
272 pages

Categories

Cooking with meat & game

ISBN

9781906502201

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