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Bones: Recipes, History and Lore: A James Beard Award Winner by Jennifer Mclagan is a cooking available to read on EtoBox.

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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 Mapl

Who reads Bones: Recipes, History and Lore: A James Beard Award Winner?

Author

Jennifer Mclagan

Publisher

William Morrow Cookbooks

Published

2005

Language

EN

ISBN

9780062039613

Category

cooking

Subjects

Fiction, Reference, History

Rating

4.07 / 5 (161 ratings)

Updated

2026-03-13