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Bones: Recipes, History and Lore by Jennifer McLagan
Notes about this book
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- ISBN 10 0060585374
- ISBN 13 9780060585372
- Linked ISBNs
- 9781906502201 Paperback (United Kingdom) 8/29/2008
- 9781904943471 Hardcover (United Kingdom) 10/31/2006
- 9780062039613 eBook (United States) 12/21/2010
- 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.
Other cookbooks by this author
- Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes
- Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes
- Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes
- Bitter: A Taste of the World's Most Dangerous Flavour, with Recipes
- Bones: Recipes, History and Lore
- Cooking on the Bone: Recipes, History and Lore
- Cooking on the Bone: Recipes, History and Lore
- Fat: An Appreciation of a Misunderstood Ingredient with Recipes
- Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
- Fat: An Appreciation of a Misunderstood Ingredient with Recipes
- Fat: An Appreciation of a Misunderstood Ingredient
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits: How to Cook the Rest of the Animal
