Bones: Recipes, History, and Lore by Jennifer McLaganseeders: 2
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Bones: Recipes, History, and Lore by Jennifer McLagan (Size: 15.74 MB)
Description If you find this torrent useful, please take a second to rate/comment, that surely will put a sunshine smile on my lips, thanks :) Retail: Hardcover: 272 pages Publisher: William Morrow Cookbooks; First Edition first Printing edition (October 25, 2005) Language: English ISBN-10: 0060585374 ISBN-13: 978-0060585372 http://www.amazon.com/Bones-...nnifer-McLagan/dp/0060585374 About: There's a lot more going on in Bones than the glorification of beef marrow. True, you will want to serve roasted marrow bones after even a casual reading. Jennifer McLagan, chef, food stylist, food writer, and now cookbook author says this is where it all began for her, this journey that has become a singular determination to rehabilitate bones in the family kitchen: "Scooping out the soft, warm marrow and spreading it on crisp toast is a sensual delight. A touch of salt, and all is right with the world." 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. Author: Jennifer McLagan is the author of the widely acclaimed books Bones (2005), Fat (2008), Odd Bits (2011), and Bitter (2014). Her books have won numerous awards from the Beard Foundation, IACP and Gourmand International. Fat was named the James Beard Cookbook of the Year and was also published in German Fett (2012). Jennifer is also published in French Les Os - dix façons de les préparer (2014). Australian by birth, Jennifer has more than three decades of experience in the food world as a chef, caterer, food stylist and writer. She left behind a degree in economics and politics early on in order to train in the food business, beginning her professional life in the kitchens of the Southern Cross Hotel in Melbourne. Work as a chef took her from Australia to England, where she practiced her trade at Prue Leith's highly regarded restaurant in London and then in the kitchens of Winfield House, home of the U.S. ambassador to the Court of St. James. Text Screenshot:  More Awesome Cookbooks: Torrent: The Professional Chef by The Culinary Institute of America Torrent: Coast: Recipes from Ireland'...Atlantic Way by Rachel Allen Torrent: Gordon's Great Escape Southeast Asia by Gordon Ramsay Torrent: Anthony Bourdain's Les Halle... Cooking by Anthony Bourdain Torrent: The Complete Nose to Tail: A... Cooking by Fergus Henderson Torrent: Preserving the Japanese Way:...n by Nancy Singleton Hachisu Torrent: NOPI: The Cookbook by Yotam Ottolenghi Torrent: The Hell's Kitchen Cookbook:...en [Gordon Ramsay's TV Show] Torrent: Taste Buds and Molecules: Th... 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