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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: 25 x 22 x 2 cm
  • Shipping Weight: 998 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: #100,800 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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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 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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Most Helpful Customer Reviews on (beta) 21 reviews
20 of 23 people found the following review helpful
Comfort Food Times Three Oct. 31 2010
By Lynne Whiteley Novy - Published on
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
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
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
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.
15 of 20 people found the following review helpful
Another Jean Anderson Masterpiece Oct. 25 2010
By robert holmes - Published on
Format: Hardcover Verified Purchase
Any arrival of a new Jean Anderson cookbook is a joyous event, and this one is no exception. Chock full of incredible recipes using the "lesser" cuts of meat (Those which cost less and are full of flavor), the first problem the reader has is which one to cook first? I just start at the beginning.

There are certain things you can be certain of when you see Jean Anderson's name on a bookbook. The first is she actually wrote the book, not a given in these days of ghost written cookbooks. You can be certain that all recipes have been well tested by her in her Chapel Hill home. Envy those lucky folks who come in for lunch to taste and rate the recipes. You can be certain that all recipes are clearly written with logical directions. And you can be certain that all the dishes will be delicious.

With the cooler weather upon us, what an autumn culinary offering this beautiful book is.

I give it 5 stars and would give it more if I could.

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