Book description
Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole…
- Coming soon!
Why read it?
1 author picked Bones as one of their favorite books. Why do they recommend it?
I'll be honest with you. Choosing this book was a toss-up. Should I pick Bones: Recipes, History, and Lore, or Fat: An Appreciation of a Misunderstood Ingredient with Recipes, also by Jennifer McLagan?
You can clearly tell that I am a modern pioneer in the kitchen and an enthusiastic traditional foods cook by the books that I chose to read! Even though both of Jennifer's books are outstanding, I have to lean slightly more toward Bones than Fat. Why?
Bone broth is the backbone of a traditional foods kitchen. So the more I can learn about bones, the better.…
From Mary's list on The best books for becoming a modern pioneer in the kitchen.
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