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Cooking on the Bone: Recipes, History and Lore
Jennifer McLagan
€ 26.96
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Description for Cooking on the Bone: Recipes, History and Lore
Paperback. Teaches home cooks the secrets of cooking chicken, beef, lamb, pork, and fish on the bone. This title includes recipes for stocks, soups, ribs, legs, shins and tails. It features such recipes as Roasted Marrow Bones with Parsley Salad, Rabbit in Saffron Sauce with Spring Vegetables, and Duck Legs with Cumin, Turnips and Green Olives. Num Pages: 272 pages, colour illustrations throughout. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 256 x 223 x 20. Weight in Grams: 1028.
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, ... Read more
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, ... Read more
Product Details
Publisher
Grub Street
Number of pages
272
Format
Paperback
Publication date
2008
Condition
New
Weight
1027g
Number of Pages
272
Place of Publication
London, United Kingdom
ISBN
9781906502201
SKU
V9781906502201
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-99
About Jennifer McLagan
Jennifer McLagan has more than twenty-five years experience in the food world. She has worked as a chef in her native Australia, as well as in London and Paris. Now based in Canada she is an internationally renowned food stylist and a food writer. Her work has appeared in many cookbooks and magazines including Gourmet and Fine Cooking. ... Read more
Reviews for Cooking on the Bone: Recipes, History and Lore
- [this] is one of the books of the year, and the finest ever on the pleasures of bone marrow, rib roasts, pigs' feet, huge T-bone steaks and everything remotely boney. The recipes are superb and the historical asides are fascinating. It's in constant use in my kitchen.' Tom Parker-Bowles, Mail on Sunday