Bones is about meat on the bone, plain and simple. Beef or veal, lamb, game, poultry, fish--it matters not. If the meat is on the bone as it enters the cooking process, be that roasting, braising, steaming, baking, or grilling, it has every chance of being far superior to meat divorced of the skeleton. Think how boring skinless, boneless chicken breasts can be. But McLagan's underlying theme is about taking time to treat a product like meat with the respect it deserves. If you demand that it morphs into some sort of time-and-labor-saving protein package you end up with chicken fingers, not food. If it is about anything, Bones is about good food, and good food takes time. And time is the most precious ingredient any cook can add to the broth. The time it takes isn't a burden, it's where the cook truly learns and grows and matures.
McLagan divides Bones into sections devoted to Beef and Veal, Pork, Lamb, Poultry, Fish, and Game. Each section begins with a precise description of the basic animal from the skeleton on out before moving on to stocks, concentrated stocks, and consommés. As for recipe enticements you'll find Beer-Glazed Beef Ribs, Osso Buco with Fennel and Blood Orange Sauce, Spicy Korean Pork Soup, Roast Leg of Pork with Crackling, Olive-Crusted Lamb Racks, Lamb Shanks in Pomegranate Sauce, Poached Chicken with Seasonal Vegetables, Grilled Quail with Sage Butter, Coconut Curry Chicken, Sardines on Toast, Cantonese-style Steamed Fish, and Herb-Roasted Rabbit (one of four rabbit recipes!).
While the novice cook should not shy away from Bones, a firm foundation in basic western cooking technique is a plus. There's a lot of learning available between these two covers. Some of it is about meat and bones, some about cooking and serving, and some is about an attitude to bring to the kitchen: If you take a little time the rewards will be far superior to any shortcuts along the way. All of which makes Jennifer McLagan something of a revolutionary in our midst. --Schuyler Ingle
Full; of great ideas and adventuresome recipes. Ms. McLagan is a genius. And an inspiration to any serious cook to get out of your comfort zone.Published 27 days ago by Lynn
This series is spectacular, both informative and great recipes. Every time I think that one is my favorite, I pick up another and it is an instant case of "Love The One You're... Read morePublished 1 month ago by CMuzz
McLagan's book titles sound like oddities, and yet her attention to the often discarded parts of animals provide us with many delicious ways of using them. Read morePublished 4 months ago by Curmudgeon in the Kitchen
Great book on the preparation of bones. Now to find a good butcher shop that can bring these recipes to the table.Published 5 months ago by Nolan C. Babcock
This is a tough book to review with just one category of stars. The general subject matter and topic is an outstanding and timely choice and should get a five. Read morePublished 7 months ago by Paulina