Bones: Recipes, History and Lore by Jennifer McLagan

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Brown stock

from Bones: Recipes, History and Lore Bones 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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Beef consommé

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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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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Oxtail consommé with sherry

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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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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Veal shoulder with salsa verde

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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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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Roasted veal chops with Madeira and parsnips

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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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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Double-bone beef with red wine sauce

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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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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Beefsteak Fiorentina

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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Categories: Main course; Cooking for 1 or 2; Italian

Ingredients: beef steaks; rosemary; marjoram; sage

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Millenium rib roast

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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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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Deviled bones

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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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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Beer-glazed beef ribs

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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Categories: Main course

Ingredients: beef rib; hoisin sauce; beer; fresh ginger; soy sauce; five-spice powder

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Spiced roasted rack of ribs

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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Categories: Main course

Ingredients: red chiles; coriander seeds; beef rib; Worcestershire sauce

Accompaniments: Mustard oregano glaze; Tamarind, pineapple, and chile-glazed boar ribs

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Braised short ribs

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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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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Short ribs in wine and balsamic sauce

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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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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Breast of veal

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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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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Four bones in one pot

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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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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Braised beef shanks with grape sauce

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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Categories: Main course

Ingredients: beef shanks; carrots; beef bones; veal bones; thyme; parsley; bay leaves; grapes

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Osso buco with fennel and blood orange sauce

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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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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Veal shank with sage and mustard

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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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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Roasted marrow bones

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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Categories: Appetizers / starters

Ingredients: veal bones; rustic white bread

Accompaniments: Parsley salad

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Parsley salad

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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Categories: Salads; Appetizers / starters

Ingredients: parsley; celery; arugula; shallots; capers

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Mustard-lemon bread crumbs

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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Categories: Side dish

Ingredients: breadcrumbs; parsley; lemons

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Braised oxtail with root vegetables

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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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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Chinese-style oxtail

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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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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Brine for pork

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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Categories: Main course

Ingredients: coriander seeds; black peppercorns; ground allspice; juniper berries; bay leaves; thyme

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Pork stock

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

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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.
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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Reviews about this book

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

Member Rating

Average rating of 4.5 by 4 people

Bones: Recipes, History and Lore by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

from Bones: Recipes, History and Lore Bones by Jennifer McLagan

Notes about this book

Eat Your Books

RobertaMuir on July 05, 2012

RobertaMuir on July 05, 2012

ntt2 on March 04, 2012

Notes about Recipes in this book

Arrivaderla on May 05, 2012

babyfork on December 24, 2020

EmmaJaneDay on February 09, 2018

EmmaJaneDay on February 09, 2018

Reviews about this book

Publishers Text

Other cookbooks by this author

Member Rating

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