Bones: recipes, history, and lore
"Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food - think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her si...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York
Morrow
2005
|
| Ausgabe: | 1st ed. |
| Schlagworte: | |
| Zusammenfassung: | "Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food - think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer McLagan teaches home cooks the secrets to cooking with bones." "Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish - they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce." "In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones."--BOOK JACKET. |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XI, 257 S. Ill. |
| ISBN: | 0060585374 9780060585372 |
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| 520 | 1 | |a "Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food - think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer McLagan teaches home cooks the secrets to cooking with bones." "Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish - they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce." "In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones."--BOOK JACKET. | |
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| dewey-full | 641.6/6 |
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| edition | 1st ed. |
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| index_date | 2024-07-02T13:26:34Z |
| indexdate | 2024-10-14T14:08:31Z |
| institution | BVB |
| isbn | 0060585374 9780060585372 |
| language | English |
| lccn | 2005040372 |
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| physical | XI, 257 S. Ill. |
| publishDate | 2005 |
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| spelling | McLagan, Jennifer Verfasser aut Bones recipes, history, and lore Jennifer McLagan 1st ed. New York Morrow 2005 XI, 257 S. Ill. txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index "Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food - think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer McLagan teaches home cooks the secrets to cooking with bones." "Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish - they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce." "In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones."--BOOK JACKET. Cookery (Meat) Bones Kochbuch (DE-588)4114240-8 gnd rswk-swf Kochbuch (DE-588)4114240-8 s DE-604 |
| spellingShingle | McLagan, Jennifer Bones recipes, history, and lore Cookery (Meat) Bones Kochbuch (DE-588)4114240-8 gnd |
| subject_GND | (DE-588)4114240-8 |
| title | Bones recipes, history, and lore |
| title_auth | Bones recipes, history, and lore |
| title_exact_search | Bones recipes, history, and lore |
| title_exact_search_txtP | Bones recipes, history, and lore |
| title_full | Bones recipes, history, and lore Jennifer McLagan |
| title_fullStr | Bones recipes, history, and lore Jennifer McLagan |
| title_full_unstemmed | Bones recipes, history, and lore Jennifer McLagan |
| title_short | Bones |
| title_sort | bones recipes history and lore |
| title_sub | recipes, history, and lore |
| topic | Cookery (Meat) Bones Kochbuch (DE-588)4114240-8 gnd |
| topic_facet | Cookery (Meat) Bones Kochbuch |
| work_keys_str_mv | AT mclaganjennifer bonesrecipeshistoryandlore |