Bones: Recipes, History, and Lore

4.08 avg rating
( 165 ratings by Goodreads )
 
9780060585372: Bones: Recipes, History, and Lore

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.

"synopsis" may belong to another edition of this title.

Review:

There's a lot more going on in Bones than the glorification of beef marrow. True, you will want to serve roasted marrow bones after even a casual reading. Jennifer McLagan, chef, food stylist, food writer, and now cookbook author says this is where it all began for her, this journey that has become a singular determination to rehabilitate bones in the family kitchen: "Scooping out the soft, warm marrow and spreading it on crisp toast is a sensual delight. A touch of salt, and all is right with the world."

Bones is about meat on the bone, plain and simple. Beef or veal, lamb, game, poultry, fish--it matters not. If the meat is on the bone as it enters the cooking process, be that roasting, braising, steaming, baking, or grilling, it has every chance of being far superior to meat divorced of the skeleton. Think how boring skinless, boneless chicken breasts can be. But McLagan's underlying theme is about taking time to treat a product like meat with the respect it deserves. If you demand that it morphs into some sort of time-and-labor-saving protein package you end up with chicken fingers, not food. If it is about anything, Bones is about good food, and good food takes time. And time is the most precious ingredient any cook can add to the broth. The time it takes isn't a burden, it's where the cook truly learns and grows and matures.

McLagan divides Bones into sections devoted to Beef and Veal, Pork, Lamb, Poultry, Fish, and Game. Each section begins with a precise description of the basic animal from the skeleton on out before moving on to stocks, concentrated stocks, and consommés. As for recipe enticements you'll find Beer-Glazed Beef Ribs, Osso Buco with Fennel and Blood Orange Sauce, Spicy Korean Pork Soup, Roast Leg of Pork with Crackling, Olive-Crusted Lamb Racks, Lamb Shanks in Pomegranate Sauce, Poached Chicken with Seasonal Vegetables, Grilled Quail with Sage Butter, Coconut Curry Chicken, Sardines on Toast, Cantonese-style Steamed Fish, and Herb-Roasted Rabbit (one of four rabbit recipes!).

While the novice cook should not shy away from Bones, a firm foundation in basic western cooking technique is a plus. There's a lot of learning available between these two covers. Some of it is about meat and bones, some about cooking and serving, and some is about an attitude to bring to the kitchen: If you take a little time the rewards will be far superior to any shortcuts along the way. All of which makes Jennifer McLagan something of a revolutionary in our midst. --Schuyler Ingle

About the Author:

JENNIFER McLAGAN has over 35 years’ experience in the food business as a chef, caterer, food stylist, recipe writer and cookbook author. She has been a presenter at the highly prestigious Food & Wine Classic in Aspen, the Melbourne Food and Wine Festival MasterClass Series in Australia and the Epicurean Classic in Michigan. She is a regular contributor to Fine Cooking, Food & Drink, The County Grapevine and The Niagara Grapevine magazines. Her books Fat and Bones have garnered top prizes in the food writing world, with Fat winning the James Beard Cookbook of the Year award. Visit her online at www.jennifermclagan.com.

"About this title" may belong to another edition of this title.

Top Search Results from the AbeBooks Marketplace

1.

McLagan, Jennifer
Published by William Morrow Cookbooks (2005)
ISBN 10: 0060585374 ISBN 13: 9780060585372
New Hardcover Quantity Available: 1
Seller
pickabook
(san francisco, CA, U.S.A.)
Rating
[?]

Book Description William Morrow Cookbooks, 2005. Hardcover. Book Condition: New. Bookseller Inventory # mon0000170732

More Information About This Seller | Ask Bookseller a Question

Buy New
11.95
Convert Currency

Add to Basket

Shipping: 3.04
Within U.S.A.
Destination, Rates & Speeds

2.

McLagan, Jennifer
Published by William Morrow Cookbooks 2005-11-01 (2005)
ISBN 10: 0060585374 ISBN 13: 9780060585372
New Hardcover Quantity Available: 2
Seller
BookOutlet
(Thorold, ON, Canada)
Rating
[?]

Book Description William Morrow Cookbooks 2005-11-01, 2005. Hardcover. Book Condition: New. Hardcover. Publisher overstock, may contain remainder mark on edge. Bookseller Inventory # 9780060585372B

More Information About This Seller | Ask Bookseller a Question

Buy New
11.68
Convert Currency

Add to Basket

Shipping: 4.58
From Canada to U.S.A.
Destination, Rates & Speeds

3.

McLagan, Jennifer
ISBN 10: 0060585374 ISBN 13: 9780060585372
New Quantity Available: > 20
Seller
Paperbackshop-US
(Wood Dale, IL, U.S.A.)
Rating
[?]

Book Description 2005. HRD. Book Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # VC-9780060585372

More Information About This Seller | Ask Bookseller a Question

Buy New
15.25
Convert Currency

Add to Basket

Shipping: 3.04
Within U.S.A.
Destination, Rates & Speeds

4.

Jennifer McLagan
ISBN 10: 0060585374 ISBN 13: 9780060585372
New Quantity Available: > 20
Seller
BWB
(Valley Stream, NY, U.S.A.)
Rating
[?]

Book Description Book Condition: New. Depending on your location, this item may ship from the US or UK. Bookseller Inventory # 97800605853720000000

More Information About This Seller | Ask Bookseller a Question

Buy New
18.67
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

5.

McLagan, Jennifer
Published by Harper Collins Publishers
ISBN 10: 0060585374 ISBN 13: 9780060585372
New Quantity Available: > 20
Seller
INDOO
(Avenel, NJ, U.S.A.)
Rating
[?]

Book Description Harper Collins Publishers. Book Condition: New. Brand New. Bookseller Inventory # 0060585374

More Information About This Seller | Ask Bookseller a Question

Buy New
16.79
Convert Currency

Add to Basket

Shipping: 2.67
Within U.S.A.
Destination, Rates & Speeds

6.

Jennifer McLagan
Published by William Morrow Cookbooks (2005)
ISBN 10: 0060585374 ISBN 13: 9780060585372
New Hardcover Quantity Available: 1
Seller
Irish Booksellers
(Rumford, ME, U.S.A.)
Rating
[?]

Book Description William Morrow Cookbooks, 2005. Hardcover. Book Condition: New. book. Bookseller Inventory # 0060585374

More Information About This Seller | Ask Bookseller a Question

Buy New
19.67
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

7.

McLagan, Jennifer
ISBN 10: 0060585374 ISBN 13: 9780060585372
New Quantity Available: 3
Seller
Pbshop
(Wood Dale, IL, U.S.A.)
Rating
[?]

Book Description 2005. HRD. Book Condition: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # IB-9780060585372

More Information About This Seller | Ask Bookseller a Question

Buy New
16.75
Convert Currency

Add to Basket

Shipping: 3.04
Within U.S.A.
Destination, Rates & Speeds

8.

McLagan, Jennifer
Published by William Morrow Cookbooks
ISBN 10: 0060585374 ISBN 13: 9780060585372
New Hardcover Quantity Available: > 20
Seller
Mediaoutlet12345
(Springfield, VA, U.S.A.)
Rating
[?]

Book Description William Morrow Cookbooks. Hardcover. Book Condition: New. 0060585374 *BRAND NEW* Ships Same Day or Next!. Bookseller Inventory # SWATI2132267382

More Information About This Seller | Ask Bookseller a Question

Buy New
17.87
Convert Currency

Add to Basket

Shipping: 3.04
Within U.S.A.
Destination, Rates & Speeds

9.

Jennifer McLagan
Published by William Morrow Company, United States (2005)
ISBN 10: 0060585374 ISBN 13: 9780060585372
New Hardcover Quantity Available: 1
Seller
The Book Depository
(London, United Kingdom)
Rating
[?]

Book Description William Morrow Company, United States, 2005. Hardback. Book Condition: New. 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

More Information About This Seller | Ask Bookseller a Question

Buy New
22.82
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

10.

McLagan, Jennifer
Published by William Morrow Cookbooks (2005)
ISBN 10: 0060585374 ISBN 13: 9780060585372
New Hardcover Quantity Available: 1
Seller
Murray Media
(North Miami Beach, FL, U.S.A.)
Rating
[?]

Book Description William Morrow Cookbooks, 2005. Hardcover. Book Condition: New. Bookseller Inventory # 0060585374

More Information About This Seller | Ask Bookseller a Question

Buy New
20.80
Convert Currency

Add to Basket

Shipping: 2.28
Within U.S.A.
Destination, Rates & Speeds

There are more copies of this book

View all search results for this book