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 ...
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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. 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. This, her first book is sure to become a seminal work.
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Add this copy of Cooking on the Bone: Recipes, History and Lore to cart. $7.52, good condition, Sold by Bookmans rated 4.0 out of 5 stars, ships from Tucson, AZ, UNITED STATES, published 2008 by Grub Street.
Add this copy of Cooking on the Bone: Recipes, History and Lore to cart. $42.24, new condition, Sold by Kennys.ie rated 4.0 out of 5 stars, ships from Galway, IRELAND, published 2008 by Grub Street Publishing.
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Seller's Description:
New. 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. 2008. Paperback.....We ship daily from our Bookshop.
Add this copy of Cooking on the Bone: Recipes, History and Lore to cart. $81.81, new condition, Sold by GridFreed rated 5.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 2008 by Grub Street.
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