Cooking on the Bone: Recipes, History and Lore

Published by Grub Street Publishing, 2006, illustrated, index, 248 pages, condition: new.

Good cooks know that anything cooked on the bone has more flavour. Chicken, beef, lamb, pork and fish all taste better whencooked this way, but the consumer has sacrificed flavour for speed & convenience, forgetting how bones can enhance the taste, texture and presentation.

Jennifer McLagan teaches the home cook the secrets of bones and includes recipes for stocks, soups, ribs, legs, shins and tails as well as detailed diagrams of cuts anda wealth of fabulous recipes. The author has more than 25 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 stylistand food writer.