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.
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