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
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 2 months ago by Paulina
Lots of good information. We raise and slaughter our own meat and I try to use every little bit. This book helps.Published 2 months ago by S. Briles
I received this as a gift, and love it!
The format - always a sticking point for me in cookbooks - was excellent. Read more
Amazing book very informative and just a fun read! It speaks to the heart and the stomach! Makes you think of great food!Published 7 months ago by Thomas
Exceeded my expectations! Terrific book on an unusual topic. Very enjoyable read. will look forward to more information from this source.Published 13 months ago by Stephen Zucker
This cookbook is really nice and offers up some great recipes for food you wouldn't normally think to cook on a daily basis. Great photos too!Published 16 months ago by A. Schemmerling
I love cooking with bones and this tells me why and how to do it. I have already tried 2 recipes.Published 20 months ago by Carol V. Henningsen