Discover the rich culinary heritage of cooking with bones in 'Cooking on the Bone: Recipes, History and Lore'. This award-winning cookbook by chef Jennifer McLagan celebrates the often-overlooked flavors and nutrition found in bone-based dishes. With a commitment to restoring bones to their rightful place in kitchens, this cookbook is a must-have for food enthusiasts and home chefs alike. Each chapter features detailed diagrams of the whole animal, guiding you on how to choose and prepare various cuts for the best taste while ensuring you maximize the flavor from your ingredients. Explore a collection of delectable bone-in recipes ranging from traditional classics like Lancashire Hot Pot and Roast Leg of Pork with Crackling to more adventurous dishes such as Double-Bone Beef with Red Wine Sauce and Chicken with Forty Cloves of Garlic. Whether you’re a seasoned cook or just beginning your culinary journey, the recipes provided suit every skill level, making it easy to incorporate bone-based cooking into your repertoire. Elevate your meals and enrich your cooking knowledge with the history and lore embedded in each recipe. Indulge in cooking that not only tantalizes your taste buds but also brings a nutritious twist to your table. Order now to experience the joy of cooking on the bone and unleash a world of flavor on your dining table. Delivery information: We ensure swift delivery for our valued customers, with options tailored for your convenience.

CONDITION: BRAND NEW
Title: Cooking on the Bone: Recipes, History and ...
Publisher: -
Publication Date: 2008
Binding: Paperback

Details:
In this award-winning cookbook, chef Jennifer McLagan aims to restore bones to their deserved place in our kitchens. Each chapter includes a diagram of the whole animal, advice about buying and getting the most flavour out of the various cuts, and recipes to suit every palate and skill level, from Lancashire Hot Pot and Roast Leg of Pork With Crackling to Double-Bone Beef With Red Wine Sauce, Seven-Hour Leg of Lamb and Chicken with Forty Cloves of Garlic. (Previously published as Bones.)