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.
Recipes, History and Lore
Author: Jennifer McLagan
Publisher: Harper Collins
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. 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.
Recipes, History and Lore
Author: Jennifer McLagan
Category: Cooking (Meat)
This thoroughly engaging encyclopedia considers the rich diversity of unfamiliar foods eaten around the world. • Approximately 100 entries • A representative recipe for each entry • Photographs and drawings • Suggested readings for each entry • Alphabetical and geographical lists of entries • A selected bibliography
A Cultural Encyclopedia of Weird and Exotic Food from around the World
Author: Jonathan Deutsch,Natalya Murakhver
Category: Social Science
Anders als in einem üblichen Kochbuch erklärt Hervé This nicht nur, wie man ein Gericht zubereitet. Als "kulinarischer Chemiker" versteht er es, dem Hobby-Koch auch das "Warum" der Rezepte näher zu bringen. Anhand von 55 Rezepten aus der französischen Küche - Suppe, Vorspeise, Hauptgang und Dessert - führt der Autor durch die Physik und Chemie der Lebensmittelzubereitung. Der Leser wird das gewonnene Verständnis für die Vorgänge beim Kochen und Braten auch bei eigenen Kreationen erfolgreich einsetzen können. - Hervé This-Benckhard ist auch Autor des vergnüglichen Buches "Rätsel der Kochkunst".
55 Rezepte — naturwissenschaftlich erklärt
Author: Herve This-Benckhard
Author: Simone Ortega,Inés Ortega
Kulinarische Reiseskizzen mit mehr als 60 Rezepten
Author: Tom Vandenberghe,Jacqueline Goossens
Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and youll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers.
An Appreciation of a Misunderstood Ingredient, With Recipes
Author: Jennifer McLagan
Publisher: Random House Digital, Inc.
Author: Milton William Cooper
Der Erfinder der bahnbrechenden Bullet-Journal-Methode Ryder Carroll zeigt in diesem Buch, wie Sie endlich zum Pilot Ihres Lebens werden und nicht länger Passagier bleiben. Seine Methode hilft mit einer strukturierteren Lebensweise achtsamer und konzentrierter zu werden. Inzwischen lassen sich Millionen Menschen von ihm inspirieren. In diesem Buch erklärt er seine Philosophie und zeigt, wie Sie Klarheit ins Gedankenchaos bringen, wie Sie Ihre täglichen Routinen entwickeln und vage Vorhaben in erreichbare Ziele verwandeln. Mit nur einem Stift und einem Notizblock und Carrolls revolutionärer Technik werden Sie produktiver, fokussierter und lernen, was wirklich zählt - bei der Arbeit und im Privaten.
Verstehe deine Vergangenheit, ordne deine Gegenwart, gestalte deine Zukunft
Author: Ryder Carroll
Publisher: Rowohlt Verlag GmbH
Texas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries. Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta--Debra Winger film. Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine: • Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin • Stews and one-pot meals: chili, gumbo, fideo con carne • Sides: scalloped potatoes, onion rings, pole beans, field peas • Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preserves Through over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life.
A History in Recipes and Photos
Author: Robb Walsh
Publisher: Ten Speed Press
Author: Luis Alberto Urrea,Carola Kasperek,Tanya Stewner
Author: Nathan Myhrvold,Maxime Bilet