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Falling Off the Bone Hardcover – October 19, 2010
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As easy as it is economical, this hearty soup takes the chill off those first frosty days of autumn, and once everything’s in the pot, virtually cooks itself. Best of all it can be made in advance and is even better after a night in the fridge. So when friends come over to watch football, serve steaming bowls of Black-Eyed Pea Soup with Collards and Ham Hocks along with chewy chunks of country bread. Nothing more is needed. Note: I use country ham hocks for this soup because of their deep smoky flavor, but "packing house" ham hocks are perfectly good. Whichever you choose, make sure there's "plenty of meat on them bones." --Jean Anderson
1 pound dried black-eyed peas, washed, sorted, and soaked overnight in enough cold water to cover
1/4 cup bacon drippings or vegetable oil
3 large yellow onions, coarsely chopped
3 large garlic cloves, finely minced
1 large bunch fresh collards (about 1 1/2 pounds), washed, trimmed, and sliced 1/2 inch thick
2 1/2 pounds meaty smoked ham hocks (see headnote)
1 quart (4 cups) beef or chicken broth
1 quart (4 cups) cold water
12 black peppercorns
1/2 teaspoon hot red pepper sauce, or to taste
Salt, if needed to taste
Drain black-eyed peas, rinse well, drain again, and set aside.
Heat drippings in a large heavy Dutch oven over moderately high heat until ripples appear on pan bottom—1 1/2 to 2 minutes.
Add onions and garlic and sauté, stirring often, until limp and lightly browned—about 10 minutes. Add collards and cook, stirring now and then, until wilted—about 5 minutes. Mix in black-eyed peas.
Anchor ham hocks in vegetables, add broth, water, and peppercorns, and bring to a boil over high heat. Adjust so liquid bubbles gently, cover, and simmer, stirring now and then, until black-eyed peas are tender and ham all but falls from bones—1½ to 2 hours.
Note: Check pot now and then and if soup threatens to scorch, reduce burner heat to lowest point and slide a diffuser underneath pot.
Lift ham hocks to a cutting board and strip meat from bones. Add to soup along with hot pepper sauce to taste, and salt, if needed. Discard bones.
Ladle into heated soup plates and accompany with freshly baked corn bread or chunks of good country bread. Better yet, cool soup, cover, and refrigerate overnight. Next day, reheat and serve.
From trusted cookbook author and food writer Jean Anderson comes Falling Off the Bone, a collection of recipes for simple, delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes. With beautiful color photographs throughout, this cookbook shows just how mouthwateringly delicious simple home cooking can be.
Falling Off the Bone dishes up quintessential comfort food—recipes that are ideal for virtually any tough cut of beef, pork, lamb, or veal. Anderson shows you how to use slow cooking methods like braising, pot- roasting, and simmering to coax amazing flavors out of the most common and affordable cuts.
• Features sumptuously photographed recipes for such soul-satisfying dishes as Beef Catalan, Ossobuco, Hassle-Free Oven Stew of Lamb with Peppers and Prosciutto, and Glazed Sweet-Sour Spareribs
• Perfect for cooks on a budget, these recipes make the most of affordable cuts of meat
• Written by one of America's most respected food writers and cookbook authors
For anyone who wants to eat like a king on a penny-pincher’s budget, Falling Off the Bone leads the way. It brims with nourishing comfort foods that are simple, delicious, and more tender than you ever dreamed possible.
Recipe Excerpts from Falling Off the Bone
Ragout of Beef with Cranberries and Wild Mushrooms
Baltic Lamb and Kale Soup
Pork Shoulder Steaks Creole
From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
More About the Author
In addition to writing cookbooks, Anderson writes food and travel pieces for major American magazines and newspapers, among them BON APPÉTIT, FAMILY CIRCLE, FOOD & WINE, the late, lamented GOURMET, MORE, THE NEW YORK TIMES, and TRAVEL & LEISURE.
Known as the 'RECIPE DOC' because she loves nothing better than diagnosing and solving cooking problems, Anderson was for several years the "red phone" both at GOURMET and THE FOOD NETWORK. Got a recipe prob? Click on www.jeanandersoncooks.com and Anderson will do her best to solve it.
Photo by Rudy Muller.
Top Customer Reviews
Comfort #1: The aroma that fills the house feels like love itself. And since I've already put everything in the pot and walked away to do other things it seems like someone else is making me dinner.
Comfort #2: Dishing up and diving into a luscious beef bourguignon or a succulent lamb stew or a tasty plate of glazed spareribs. Wonderful!
Comfort #3: These recipes make enough food for a family, and since I live alone I get several more meals out of one effort! How great is that? Usually I treat myself to another serving later in the week and freeze the rest in portion sizes.
Jean Anderson really knows how to cook, and in this book she makes it easy and affordable for anyone old enough to turn on a stove.
Each chapter opens with information to educate even experienced cooks on cuts of meat and where they come from. Jean has taken affordable, and often overlooked, cuts of meat and turned them into magnificent meals. With these recipes warming up your kitchen, no one will guess the economy is still storming outside.
The book has plenty of "tips", but why give tips on how to boil an egg or cook rice, or why to use time-saving sliced mushrooms or bagged baby carrots, when Ms. Anderson could have really zoned in on more pertinent tips on slow cooking or tough meat cuts?
I was hoping to see some recipes for some of the more unusual cuts of meat like beef cheeks, beef neck, tripe, tongue, etc. There are a lot of recipes for cubed beef chuck and cubed pork, but not so much for chuck roasts or pork shoulder roasts. Why not?
And, I want to point out that while the book is full of recipes for inexpensive cuts of beef and pork, it is also full of very expensive veal and somewhat less expensive lamb. In other words, not all the recipes in ths book are economical.Read more ›
Jean Anderson has put together a really nice collection of recipes on how to cook these tough but cheaper cuts of meat so they are wonderful. She has a section each on beef, veal, lamb, and pork. She explains why veal isn't beef and why baby beef isn't veal or beef and you probably don't want to use it anyway.
You simply must read the first chapter in the book before diving into the recipes. It is simply called "How to use this book". She takes you through the basics of tenderizing meat, how to select ingredients and why getting the just right is critical to the deliciousness of the outcome of your efforts, a tour of common seasonings and spices, measuring tips, and a few short cuts. She also talks a bit about the vessels, the neat toys you can use to save yourself time and make the work a bit easier. A useful few pages of information you can use for this book and your other cooking, as well.Read more ›
Most Recent Customer Reviews
It's a great book, and I am trying just about every recipe. It's especially good for lamb recipes. I am now looking for something similar for chicken stews.Published 6 months ago by TokyoLiz
We have made numerous recipes from this book and they have all been wonderful. I ended up buying my own copy after borrowing my son's. Read morePublished 8 months ago by Lynn Pernezny
I found this at my local used bookstore. The pictures are gorgeous, and the recipes seemed like they should have been really good, but the handful of recipes I tried just weren't... Read morePublished 13 months ago by Misspudding
I expected a meat book to use mroe natural products - theer are many convenience foods in the recipes e.g. take a bag of froxen brocolli.../ chopped onions. Read morePublished 18 months ago by Michael
I bought this for my husband, the chef in charge of all dinners in our house. He wasn't impressed, but
that is because he has been cooking for over 60yrs. Read more
I am disappointed in the content, it seems the recipes and almost identical aside from a couple of ingredients. Read morePublished on August 5, 2013 by donnamarie
This is a very good and well written cook book. So many recipes that are very appealing and from varied cultures. Clear step by step preparation instruction. Read morePublished on December 30, 2012 by Richard A. Anderson