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Cooking on the Bone: Recipes, History and Lore
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Cooking on the Bone: Recipes, History and Lore

liked it 3.00  ·  Rating Details  ·  2 Ratings  ·  0 Reviews
Good cooks know that anything cooked on the bone has more flavour. Chicken, beef, lamb, pork and fish all taste better whencooked this way, but the consumer has sacrificed flavour for speed & convenience, forgetting how bones can enhance the taste, texture and presentation.

Jennifer McLagan teaches the home cook the secrets of bones and includes recipes for stocks, soup
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Unknown Binding, 248 pages
Published December 31st 2006 by Not Avail (first published October 31st 2006)
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