Bones (Jennifer McLagan)

In her first book—sure to become a seminal work in the field—a top food stylist and writer offers a collection of flavorful recipes for cooking beef, veal, pork, lamb, poultry, fish and game on the bone

Chicken, steak, and salmon all taste better when cooked on the bone, but often flavor is sacrificed for speed and convenience. In this fascinating book sure to become the essential reference, Jennifer McLagan teaches cooks everything they need to know about cooking meats, poultry, and fish on the bone. From rack of lamb, roast chicken, and T-bone steaks to chicken noodle soup, baked ham, and whole fish, she offers easy-to-follow recipes for mouthwatering dishes sure to satisfy everyone. Bones includes xxx recipes for stocks, soups, ribs, legs, and extremities as well as a wealth of fascinating information on the history, tradition, and lore of bones.