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Cooking on the Bone: Recipes, History and Lore [Paperback]

Jennifer McLagan
4.5 out of 5 stars  See all reviews (4 customer reviews)
Price: 14.99 & FREE Delivery in the UK. Details
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Book Description

29 Aug 2008
Good cooks know that anything cooked on the bone has more flavour. 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.

Frequently Bought Together

Cooking on the Bone: Recipes, History and Lore + Fat: An Appreciation of a Misunderstood Ingredient with Recipes + The Complete Nose to Tail: A Kind of British Cooking
Price For All Three: 47.28

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Product details

  • Paperback: 272 pages
  • Publisher: Grub Street (29 Aug 2008)
  • Language: English
  • ISBN-10: 190650220X
  • ISBN-13: 978-1906502201
  • Product Dimensions: 22.8 x 25.6 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 343,240 in Books (See Top 100 in Books)

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Product Description


A book encouraging the gnawing of a bone is a good book. --Fergus Henderson, author of Nose to Tail Eating<br /><br />Cooking on the Bone is a refreshingly good read, with enough information and flavoursome recipes to tempt those of us who love meat. Each chapter commences with a skeletal structure of the animal and covering a gamut of hearty on-the-bone recipes guaranted to get any carnivore excited --Tandoori Magazine

A fascinating compendium of recipes, tips and bizarre excursions beyond food into the world of ossuaries, bone structures and even antlers. From oxtail to osso bucco, its an essential read for foodies. --Manchester Evening News

In a sterile world of mass marketed filleted chicken breasts return to flavoursome and rich cooking. With joints being the main ingredient, most of these recipes are actually relatively simple. Recipes are clearly laid out with some diagrams explaining different cuts. Cookbook of the week --Birmingham Evening Mail

About the Author

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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Customer Reviews

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Most Helpful Customer Reviews
9 of 9 people found the following review helpful
5.0 out of 5 stars Fab 29 May 2008
I received this as a present and I flicked through it and chose the flemish style rabbit and after cooking it, I was hooked, It`s been a while since my tastebuds have been woken up by a meal but this one certainly did it. If you`re like me and a carnivore at heart then get this book, but don`t just get it, USE IT !!! you won`t be disappointed, while I was at it, you may also want to take a look at "nose to tail eating by Fergus Henderson "

Just as good in my humble opinion
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7 of 7 people found the following review helpful
5.0 out of 5 stars informative and delicious 23 Aug 2009
Jennifer McLagan's book of bones attracted rightful acclaim for its presentation of recipes, knowledge and tips about cooking and eating meat on the bone, eating marrow from the bone, and using disfavoured cuts of meat to produce delicious dishes. It's not all pig's feet and oxtail: fish and game are discussed alongside the usual suspects. Each section gives refreshingly clear, concise descriptions of where cuts of meat come from on each animal's carcass and how best to cook them, tips about buying good meat, and a number of tasty recipes. Despite a few oddities or omissions, Cooking on the Bone is a book which achieves its goals very well for the most part, with attractive recipes and a wealth of information about getting the most flavour out of a range of meats and cuts (and encouragement to use them!).
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5.0 out of 5 stars Cook book 22 May 2013
Format:Paperback|Verified Purchase
Good for all those who haven't been bought up with dead animals presented - i.e. pigs, lambs, cows, birds, etc. Everything is edible!
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0 of 6 people found the following review helpful
3.0 out of 5 stars Delightful 29 July 2011
Only one recipe for pigs trotters?

mmm I would have liked a bit more in depth recipes
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