Bones: Recipes, History, and Lore

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9780060585372: Bones: Recipes, History, and Lore

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McLagan, Jennifer
Published by Harper Collins Publishers
ISBN 10: 0060585374 ISBN 13: 9780060585372
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McLagan, Jennifer
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Book Description Book Condition: New. Depending on your location, this item may ship from the US or UK. Bookseller Inventory # 97800605853720000000

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McLagan, Jennifer
Published by WILLIAM MORROW and CO (2005)
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Book Description WILLIAM MORROW and CO, 2005. HRD. Book Condition: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # IB-9780060585372

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McLagan, Jennifer
Published by William Morrow Cookbooks
ISBN 10: 0060585374 ISBN 13: 9780060585372
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Book Description William Morrow Cookbooks. Hardcover. Book Condition: New. 0060585374 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Bookseller Inventory # 4737223

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McLagan, Jennifer
Published by William Morrow Cookbooks (2005)
ISBN 10: 0060585374 ISBN 13: 9780060585372
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Book Description William Morrow Cookbooks, 2005. Hardcover. Book Condition: New. book. Bookseller Inventory # 0060585374

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Jennifer McLagan
Published by William Morrow Company, United States (2005)
ISBN 10: 0060585374 ISBN 13: 9780060585372
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Book Description William Morrow Company, United States, 2005. Hardback. Book Condition: New. 256 x 210 mm. Language: English . Brand New Book. 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. Bookseller Inventory # AAS9780060585372

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McLagan, Jennifer
Published by William Morrow Cookbooks (2005)
ISBN 10: 0060585374 ISBN 13: 9780060585372
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Book Description William Morrow Cookbooks, 2005. Hardcover. Book Condition: New. Bookseller Inventory # 0060585374

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Mclagan, Jennifer
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Jennifer McLagan
Published by William Morrow Company, United States (2005)
ISBN 10: 0060585374 ISBN 13: 9780060585372
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The Book Depository US
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Book Description William Morrow Company, United States, 2005. Hardback. Book Condition: New. 256 x 210 mm. Language: English . Brand New Book. 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. Bookseller Inventory # AAS9780060585372

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Jennifer McLagan
Published by William Morrow Cookbooks (2005)
ISBN 10: 0060585374 ISBN 13: 9780060585372
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Ergodebooks
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Book Description William Morrow Cookbooks, 2005. Hardcover. Book Condition: New. First Edition first Printing. Bookseller Inventory # DADAX0060585374

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