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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..

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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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