Chicken, beef, lamb, pork, and fish all taste better when cooked this way but we've sacrificed flavour for speed and convenience, forgetting how bones can enhance the taste, texture and presentation of meat, poultry and fish - think of a rack of lamb, T-bone steak, ham hock, leg of pork or skate wings. Jennifer McLagan teaches home cooks the secrets of bones. Each chapter includes recipes for stocks, soups, ribs, legs, shins and tails, as well as detailed diagrams of the various cuts for front, middle and back ends. There are a wealth of recipes to discover such as Roasted Marrow Bones with Parsley Salad, Rabbit in Saffron Sauce with Spring Vegetables, Grilled Quail with Sage Butter and Duck Legs with Cumin, Turnips and Green Olives. Supermarket shopping has forced most cooks into boneless cooking, with fillets and breasts being their stock in trade so now is the time to follow the trend and find yourself a good butcher who will supply you with cuts of meat on the bone.
ISBN:
9781904943471
Format:
Hardback Book
Publisher:
Grub Street
Published Date:
31/10/2006
Pages:
272
Availability:
In stock at the publisher and usually ships by us in 7 - 10 days. Allow a few extra days for delivery
501 Low Carb Recipes
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Price:
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Club Price:
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Price:
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