|
||||||||||||||||||
|
||||||||||||||||||
|
||||||||||||||||||
Frequently Bought Together
Product Details
|
Product Description
From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Book Description
Top food stylist and food 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 chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones.
Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones.
Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire.
In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product)
|
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most helpful customer reviews
9 of 9 people found the following review helpful
5.0 out of 5 stars
No bones about it...,
By J. Norton "Jim" (Canada) - See all my reviews
This review is from: Bones: Recipes, History, and Lore (Hardcover)
From the first receipe I tried I was won over.Beefsteak Fiorentina is the fastest way that you can satisfy the need for meat that I've tried so far. The simplicity of the writing is such that one easily understands what they need to do to achieve success. But there is enough detail and history that those of us with a need for information will be satisfied and digging for more. The illustrations and photographs complete the straightforward design of the book, which will make it a neccessary addition to any meat lovers library. It's a purchase that you won't regret.
1 of 1 people found the following review helpful
2.0 out of 5 stars
Not as good as I expected,
By C. J. Thompson "Arctic John" (Pond Inlet, Nunavut Canada) - See all my reviews (TOP 100 REVIEWER) (REAL NAME)
This review is from: Bones: Recipes, History, and Lore (Hardcover)
I recently reviewed this same author's book Fat: An Appreciation of a Misunderstood Ingredient, with Recipes and gave it a well-deserved 5 stars. I am afraid I cannot do that here. When my wife saw the book she said she thought it would be hard to fill a book this size with interesting stuff about bones. She was half-joking but after reading it I think she may have been correct. There was some fairly decent stuff on making stock from bones but nothing I haven't seen elsewhere. Most of the other recipes were not very special; there was a recipe for Chicken with Riesling, for example, that was nice enough, but the only relevance it had to the book topic was that it used drumsticks (ie: the meat was still on the bone. Indeed, that pretty much seemed to be the rationale for including the vast bulk of the recipes in this book. As a final criticism, although the dearth of pictures in 'Fat' did not diminish the value of the book in my mind, here it did. Pictures are always helpful in cookery books but in this case some pictures illustrating the carving and jointing techniques described would REALLY have been helpful.
5.0 out of 5 stars
Bones,
By
This review is from: Bones: Recipes, History, and Lore (Hardcover)
I now have, use and recommend 3 of McLagan's books. I find them very helpful when trying to use the whole works and convince others to do so.Doug Murray
Share your thoughts with other customers: Create your own review
Want to see more reviews on this item?
|
Most recent customer reviews |
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
|
