Research Catalog

Title

Bones : recipes, history, and lore / Jennifer McLagan.

Author

McLagan, Jennifer

Publication

New York : William Morrow, c2005.

Items in the Library & Off-site

Details

Description

xi, 257 p., [24] p. of plates : ill. (some col.); 27 cm.

Summary

"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 McLagan 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." "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."--Jacket.

Subjects

• Livres de cuisine
• Cookbooks
• cookbooks
• Cookbook
• Bone and Bones
• Bones
• Cooking (Meat)

Genre/Form

• Cookbook
• cookbooks.
• Cookbooks
• Livres de cuisine.

Bibliography (note)

• Includes bibliographical references (p. [245]-247) and index.

Processing Action (note)

• committed to retain

Contents

Introduction -- Beef and veal -- Pork -- Lamb -- Poultry -- Fish -- Game -- Bonelogue.

ISBN

0060585374

LCCN

• ^^2005040372
• 9780060585372

OCLC

• 57613402
• SCSB-11929482

Owning Institutions

Harvard Library