Cooking on the Bone: 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

  • 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.

  • Seven-hour leg of lamb

    • Arrivaderla on May 05, 2012

      Works well with shoulder of lamb.

  • 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 190650220X
  • ISBN 13 9781906502201
  • Published Aug 29 2008
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

Good cooks know that anything cooked on the bone has more flavour. We've sacrificed flavour for speed and convenience, forgetting how bones can enhance the taste, texture and presentation of meat, poultry and fish- think of a rack of lamb, T-bone steak, ham hock, leg of pork or skate wings. Jennifer McLagan teaches home cooks the secrets of cooking chicken, beef, lamb, pork, and fish on the bone. Each chapter includes recipes for stocks, soups, ribs, legs, shins and tails, as well as detailed diagrams of the various cuts for front, middle and back ends. There are a wealth of recipes to discover such as Roasted Marrow Bones with Parsley Salad, Rabbit in Saffron Sauce with Spring Vegetables, Grilled Quail with Sage Butter and Duck Legs with Cumin, Turnips and Green Olives. Now is the time to follow the trend and find yourself a good butcher who will supply you with cuts of meat on the bone.

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