Bones: Recipes, History and Lore by Jennifer McLagan

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    • Categories: Stocks
    • Ingredients: carrots; celery; leeks; beef bones; veal bones; tomato juice; bay leaves; thyme; parsley; black peppercorns
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    • Categories: Soups; Appetizers / starters
    • Ingredients: carrots; leeks; beef bones; veal bones; bay leaves; thyme; parsley; ground beef
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    • Categories: Appetizers / starters
    • Ingredients: carrots; celery; oxtail; dry sherry; thyme; bay leaves; black peppercorns; leeks; ground beef
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    • Categories: Main course; Summer
    • Ingredients: veal shoulder; parsley; chives; basil; sage; dried oregano; thyme; carrots; dry vermouth; arugula; capers; cornichons; shallots; veal bones
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    • Categories: Main course; Cooking for 1 or 2
    • Ingredients: veal chops; parsnips; Madeira wine; veal bones; carrots; leeks; bay leaves; thyme; parsley
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    • Categories: Main course; Cooking for 1 or 2
    • Ingredients: beef marrow; dry red wine; shallots; carrots; thyme; bay leaves; white peppercorns; beef rib; beef bones; veal bones; parsley
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    • Categories: Main course; Cooking for 1 or 2; Italian
    • Ingredients: beef steaks; rosemary; marjoram; sage
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    • Categories: Main course; Cooking for a crowd
    • Ingredients: beef rib; green peppercorns; ground allspice; shallots; dry red wine; beef bones; veal bones; thyme; parsley; bay leaves
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    • Categories: Appetizers / starters; Cooking for 1 or 2
    • Ingredients: ground cayenne pepper; Worcestershire sauce; beef bones; breadcrumbs
    • Accompaniments: Mustard sauce
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    • Categories: Main course
    • Ingredients: beef rib; hoisin sauce; beer; fresh ginger; soy sauce; five-spice powder
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    • Categories: Main course
    • Ingredients: beef rib; dry red wine; carrots; serrano chiles; canned tomatoes; parsley; basil; thyme; bay leaves
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    • Categories: Main course
    • Ingredients: dry red wine; leeks; celery; black peppercorns; whole cloves; parsley; rosemary; beef rib; beef bones; veal bones; thyme
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    • Categories: Main course
    • Ingredients: veal breast; celery; carrots; leeks; dry white wine; veal bones; parsley; thyme; bay leaves; prosciutto; arugula; lemons
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    • Categories: Main course
    • Ingredients: portabello mushrooms; dry red wine; beef shanks; beef rib; oxtail; carrots; thyme; bay leaves; nutmeg; beef bones; veal bones; parsley
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    • Categories: Main course
    • Ingredients: beef shanks; carrots; beef bones; veal bones; thyme; parsley; bay leaves; grapes
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    • Categories: Main course
    • Ingredients: veal shanks; veal bones; blood oranges; fennel; carrots; fennel seeds; parsley; thyme; bay leaves
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    • Categories: Main course; Cooking for 1 or 2
    • Ingredients: veal shanks; dry white wine; shallots; sage; veal bones; thyme; parsley; bay leaves
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    • Categories: Appetizers / starters
    • Ingredients: veal bones; rustic white bread
    • Accompaniments: Parsley salad
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    • Categories: Salads; Appetizers / starters
    • Ingredients: parsley; celery; arugula; shallots; capers
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    • Categories: Side dish
    • Ingredients: breadcrumbs; parsley; lemons
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    • Categories: Main course
    • Ingredients: oxtail; carrots; celery; dry red wine; beef bones; veal bones; bay leaves; parsley; thyme; turnips; parsnips
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    • Categories: Main course; Chinese
    • Ingredients: oxtail; Shaoxing rice wine; soy sauce; whole star anise; fresh ginger; oranges
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    • Categories: Main course
    • Ingredients: coriander seeds; black peppercorns; ground allspice; juniper berries; bay leaves; thyme
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    • Categories: Stocks
    • Ingredients: pork bones; pig feet; carrots; celery; leeks; parsley; thyme; bay leaves; black peppercorns
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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.

  • Rabbit with cider and mustard sauce

    • meginyeg on January 09, 2023

      This was delicious. I didn't do the apple step at the end just the mustard cider sauce. We will have this again.

  • 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.

  • Wasabi-coated lamb chops

    • EmmaJaneDay on February 09, 2018

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

  • Roasted marrow bones

    • mjes on July 29, 2021

      Strange - the listings here doesn't correspond with the book - I tried roasted marrow bones with marrow toppings: ginger and salt credited to a restaurant outside Laiguiole France. Why am I roasted marrow bones in July? Either insanity or I happened to see nice marrow bones at my favorite fresh produce market ... and, well, I believe in shopping based on best of the market not advanced planning. I see the why of ginger and salt - breaking the richness of marrow ... I'm glad I tried it, but I'm still a bit more of a parsley salad for my marrow sort of cook.

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