Jennifer McLagan





Jennifer McLagan


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Jennifer McLagan isn't a Goodreads Author (yet), but she does have a blog, so here are some recent posts imported from her feed.
I love the spring in Paris. It arrives much earlier than in Toronto so by mid-April I'm enjoying favas, peas, baby onions and new potatoes. I tell everyone that I come to Paris in the spring just so I can eat white asparagus. Well, I've just discovered that I may have to change my travel plans.��


This year, with in days of touching down in the city of light, I sped off on a TGV to the Read more of this blog post »
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Published on May 05, 2014 07:00 • 56 views
Average rating: 4.13 · 1,140 ratings · 110 reviews · 6 distinct works · Similar authors
Fat: An Appreciation of a M...

4.15 avg rating — 676 ratings — published 2008 — 5 editions
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Odd Bits: How to Cook the R...

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4.24 avg rating — 164 ratings — published 2011 — 8 editions
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Bones: Recipes, History, an...

4.06 avg rating — 153 ratings — published 2005 — 4 editions
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Bitter: A Taste of the Worl...

3.99 avg rating — 144 ratings — published 2014 — 7 editions
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Cooking on the Bone: Recipe...

liked it 3.00 avg rating — 2 ratings — published 2006 — 2 editions
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Bitter: A Taste of the Worl...

0.00 avg rating — 0 ratings
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“The pig is a unique animal in that we can eat it all—as the old expression says, “Everything but the oink.” For the bone lover, the first step in enjoying both fresh and cured bone-in cuts is understanding the animal’s skeleton.”
Jennifer McLagan, Bones: Recipes, History and Lore

“Pig’s tails are not really curly—they merely have a slight bend. They are sold with the skin and a piece of the backbone attached. They add taste and texture to soups and stews.”
Jennifer McLagan, Bones: Recipes, History and Lore



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