Bones: Recipes, History and Lore by Jennifer McLagan

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Notes about this book

  • Eat Your Books

    2006 James Beard Award Winner

  • RobertaMuir on July 05, 2012

    Needs to be linked to 9781904943471 (Cooking on the Bone: recipes, history & lore) - According to authors website http://www.jennifermclagan.com/book.htm they are same book (her first)

  • RobertaMuir on July 05, 2012

    Needs to be linked to 9781904943471 (Cooking on the Bone: recipes, history & lore) - According to authors website http://www.jennifermclagan.com/book.htm they are same book (her first)

  • ntt2 on March 04, 2012

    This book has lots of information about animals and parts and odds and ends, and weights and cuts and cooking temperature and portion sizes..

Notes about Recipes in this book

  • Seven-hour leg of lamb

    • Arrivaderla on May 05, 2012

      Works well with shoulder of lamb.

  • Split pea soup with chestnuts

    • babyfork on December 24, 2020

      This makes a big batch and I wasn't quite sure if Sammy would like the chestnuts so I followed the recipe, but then split it in half after pureeing. Then added the chestnuts to one portion. This made a perfectly fine split pea soup. I didn't mind the chestnuts, but I'm not sure they really added anything, and they are a bit sweet. I'd probably skip them in the future. Otherwise, this made a good pea soup.

  • Wasabi-coated lamb chops

    • EmmaJaneDay on February 09, 2018

      VERY IMPORTANT - requires Wasabi Peas!! And it’s delicious.

  • Lamb shanks cooked with paper with Guinness

    • EmmaJaneDay on February 09, 2018

      We cook this recipe often in our house, but not in paper. I just throw it all in a Dutch oven with the lid on and cook it that way. It’s lovely. Serve it with polenta.

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  • ISBN 10 0060585374
  • ISBN 13 9780060585372
  • Linked ISBNs
  • Published Nov 01 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Morrow Cookbooks
  • Imprint Morrow Cookbooks

Publishers Text

2006 James Beard Award Winner! Single Subject Category!

Top food stylist and 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 fried chicken or spareribs to a rib roast or a whole salmon. In her first book, she offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish and game on their bones.


Each chapter is divided into five sections: stocks, soups, ribs, legs, and extremities (except for whole fish--they don't have any.) and she's included history and tradition (the Thanksgiving turkey wishbone) about bones.



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