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Falling Off the Bone Hardcover – Oct 19 2010


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Product Details

  • Hardcover: 272 pages
  • Publisher: Wiley (Oct. 19 2010)
  • Language: English
  • ISBN-10: 0470467134
  • ISBN-13: 978-0470467138
  • Product Dimensions: 21.3 x 2.3 x 23.7 cm
  • Shipping Weight: 998 g
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: #161,309 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

'...offers an international variety of recipes for cheaper cuts of meat, that...when cooked low and slow...offer a rich dining experience.' (Culinaria Libris, June 2011).

From the Inside Flap

If you've ever swooned over a bite of Beef Bourguignon or marveled at your mom's amazing pot roast, you'll love this mouthwatering collection of recipes from six-time best cookbook award winner Jean Anderson. You'll find a world of easy, economical meat dishes here so succulent they melt in your mouth and so good they're off-the-charts delicious.

In our rush to do everything on fast-forward, we forget the slow-and-low cooking methods that can turn the most common and affordable cut of meat into a supremely tender and tasty family meal. The toughest veal shank slowly simmered in broth is magically transformed into a fall-off-the-bone-tender Ossobuco. A bony beef tail stewed with vegetables becomes a deeply flavorful and nourishing Oxtail Soup. All over the world, the most satisfying and soulful meat dishes don't cost a lot of money—they just take a little more time (make that unattended time) and a little more love.

There's nothing like the aroma of an all-day stew or pot roast simmering in the kitchen as it grows more tender by the minute. Falling Off the Bone reminds you just how easy hearty home cooking can be with simple cooking instructions and basic ingredients, as well as gorgeous color photography to whet your appetite along the way. You'll find family favorites from around the world here, all made from the most affordable cuts of beef, veal, lamb, or pork.

Tuscan Veal Pot Roast in Lemon Sauce, Curried Lamb Shanks with Almond Pilaf, Onion-Smothered Chicken-Fried Steak, Spicy Braised Pork Belly with Glazed Carrots—these and oh so many more luscious family meals require just a few ingredients and a few hours of nurturing low heat. Cooked lazily in a stewpot, Dutch oven, or slow cooker, even the plainest, cheapest, most common cuts emerge more flavorful and, yes, more tender than the priciest steak at the fanciest butcher shop.

It's time to get back to the real food that brings the whole family to the table with ready smiles and eager appetites. Falling Off the Bone lets you rediscover melt-in-your-mouth meals that aren't just truly rich in taste but also easy on the budget—and even easier on the cook.


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16 of 18 people found the following review helpful By doned on Dec 24 2010
Format: Hardcover
I am extremely pleased with this cookbook. I can see myself cooking almost every recipe. The directions are clear, the ingredients are easy to obtain and the recipes are superb. This is a cookbook that you'll return to over and over and offers something for every taste.
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8 of 9 people found the following review helpful By Ninon on Jan. 2 2011
Format: Hardcover
Great book, lived up to expectations....some recipes I will
not make, but those ribs recipes .....to die for...

Ninon Anderson
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Format: Hardcover Verified Purchase
Full of tantalizing recipes and tips, you can't go wrong with this great book! A great addition to any kitchen library. Highly recommend it!
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By SyracuseO on Sept. 20 2014
Format: Hardcover Verified Purchase
excelent
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 21 reviews
20 of 23 people found the following review helpful
Comfort Food Times Three Oct. 31 2010
By Lynne Whiteley Novy - Published on Amazon.com
Format: Hardcover
"Falling Off the Bone" is a fabulous book if what you want are over 160 recipes for the kind of home-cooked dinners your mother used to make (or you wish she had). For me, these soups, stews, meat loaves and other slow-cooked beef, lamb, veal and pork dishes offer up comfort three ways.

Comfort #1: The aroma that fills the house feels like love itself. And since I've already put everything in the pot and walked away to do other things it seems like someone else is making me dinner.
Comfort #2: Dishing up and diving into a luscious beef bourguignon or a succulent lamb stew or a tasty plate of glazed spareribs. Wonderful!
Comfort #3: These recipes make enough food for a family, and since I live alone I get several more meals out of one effort! How great is that? Usually I treat myself to another serving later in the week and freeze the rest in portion sizes.

Jean Anderson really knows how to cook, and in this book she makes it easy and affordable for anyone old enough to turn on a stove.
22 of 26 people found the following review helpful
A Manual for Making Melt-in-your-Mouth Comfort Oct. 26 2010
By Rebecca Lang - Published on Amazon.com
Format: Hardcover
What's more comforting than sitting down to a plate adorned with slow-cooked, flavor-packed meat so tender, that often no knife is needed? As the weather begins to cool and fall takes over, the stockpots get dusted off and slow cookers plugged in. Jean Anderson talks you through each and every step, in very clear terms, to making your table a respite from the cold. As with any of her books, you can trust the recipes and they taste like home.
Each chapter opens with information to educate even experienced cooks on cuts of meat and where they come from. Jean has taken affordable, and often overlooked, cuts of meat and turned them into magnificent meals. With these recipes warming up your kitchen, no one will guess the economy is still storming outside.
10 of 11 people found the following review helpful
Wonderful, wonderful!! Nov. 20 2010
By TNana - Published on Amazon.com
Format: Hardcover
I'm an average cook so all the help Jean Anderson provides: the wonderful ingredient combinations, variety, and easy to understand step by step instructions are just what I need. I made Taverna Lamb and Kalamata Stew for my family and it was WOW!! Ms. Anderson is with you all the way and gives you the confidence to keep trying. This cookbook is an absolute must for everyone.
25 of 32 people found the following review helpful
Good cook book...could have been great, but... Jan. 4 2011
By I Do the Speed Limit - Published on Amazon.com
Format: Hardcover Verified Purchase
It is disappointing to me how very shallow this book is in general--or basic--information on the different slow cooking techniques for the large variety of tougher cuts of meat. I was hoping for (pardon me) more "meaty" information--tips, rules, personal experience--on the different slow cooking processes. To the point, I was hoping to be taught and I was not. I was hoping for more information on the different tougher cuts of meat and how best to cook them, (or how not to cook them). For instance, what cuts can be substituted for others? What best size "large" dutch oven to use for cubes, slabs, roasts? Why use one temperature in this recipe and a different temperature in the next recipe? How do I adapt my recipe to work with a thinner or thicker cut, or a roast that weighs a pound more than called for? How high up the side of my dutch oven should the liquid come to--knowing that my "large" pot might not be the size of your "large" pot?

The book has plenty of "tips", but why give tips on how to boil an egg or cook rice, or why to use time-saving sliced mushrooms or bagged baby carrots, when Ms. Anderson could have really zoned in on more pertinent tips on slow cooking or tough meat cuts?

I was hoping to see some recipes for some of the more unusual cuts of meat like beef cheeks, beef neck, tripe, tongue, etc. There are a lot of recipes for cubed beef chuck and cubed pork, but not so much for chuck roasts or pork shoulder roasts. Why not?

And, I want to point out that while the book is full of recipes for inexpensive cuts of beef and pork, it is also full of very expensive veal and somewhat less expensive lamb. In other words, not all the recipes in ths book are economical. And there are recipes for special cuts that you will have to get from a specialty butcher and those cuts will not be inexpensive either.

Don't get me wrong, I still like the book and am glad I bought it. To me, it was worth the expense and the time it took to read through it. And I've made several recipes from it in the two weeks I've had it--and the family has enjoyed them. I was looking for alternative recipes for slow cooking beef, pork and lamb, other than those tried and true recipes to whick I have always turned--and I've found many in this book. I wish I could try the many veal recipes, but we don't get veal in our part of the country and paying the high prices for mail order is not in our budget. But this is NOT A FIVE STAR BOOK.
10 of 13 people found the following review helpful
Great recipes for using the cheaper cuts of meat in marvelous dishes. Nov. 5 2010
By Craig Matteson - Published on Amazon.com
Format: Hardcover
I love roasts, soups, stews, and meat pies. How about you? Not only do they taste great, they can be very nutritious, and always stretch our food dollars a bit further. Because we can take our time cooking these dishes, they can use cheaper and tougher cuts of meat that will be especially flavorful and tender when cooked properly. And properly does NOT mean complicated. Most of the dishes in this book are drop dead simple to cook. But you have to select the ingredients properly, prepare them simply, but correctly for the cooking time involved, and you have to get the heat right for the time you want to cook them. For example, a simmering braise results in tender meat. A boiling braise results in tough meat.

Jean Anderson has put together a really nice collection of recipes on how to cook these tough but cheaper cuts of meat so they are wonderful. She has a section each on beef, veal, lamb, and pork. She explains why veal isn't beef and why baby beef isn't veal or beef and you probably don't want to use it anyway.

You simply must read the first chapter in the book before diving into the recipes. It is simply called "How to use this book". She takes you through the basics of tenderizing meat, how to select ingredients and why getting the just right is critical to the deliciousness of the outcome of your efforts, a tour of common seasonings and spices, measuring tips, and a few short cuts. She also talks a bit about the vessels, the neat toys you can use to save yourself time and make the work a bit easier. A useful few pages of information you can use for this book and your other cooking, as well.

At the beginning of each section she discusses some basics about that type of meat, its nutrition profile, the USDA grades, how and where to buy it, how to store it (including freezing), and the best way to recycle leftovers. She also offers a basic diagram of where the cuts of meat used in this book come from on the animal (she calls it "where the tough cuts are"). She also lists each cut with a brief description of its characteristics and the kinds of dishes it is best suited for.

Each of the recipes has an introductory paragraph explaining why she included it, some tips about what makes the recipe work well, and how she may have tweaked it from where she got it. She then lists the ingredients and how they should be prepped. She then lists the steps you need to follow to make it work. As she notes, prep everything before you begin. Read through the steps a few times to be sure you know exactly what you are trying to accomplish and when things need to come together. While these are usually long cooked dishes, some of the steps require coordinated short time cooking. So, be clear in your mind about exactly what you need to do when. Many of the recipes are accompanied by a very beautiful photo of the finished dish. When I look at these photos I not only get hungry for the dish, I want to make it RIGHT NOW!

She also includes an appendix of sources of information on the web, where you can buy specialty ingredients, and websites to local farms and markets.

Enjoy this book! Anderson has done a lot of wonderful work for us, so let's make and enjoy some great food as a way to thank her.

Reviewed by Craig Matteson, Saline, MI


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