Bones: (Hardcover) by McLagan, Jennifer
Hardcover; Published 10/31/2005; 320 Pages; ISBN 9780060585372
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2006 James Beard Award Winner! Single Subject Category!
Top food stylist and writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor--from fried chicken or spareribs to a rib roast or a whole salmon. In her first book, she offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish and game on their bones.
Each chapter is divided into five sections: stocks, soups, ribs, legs, and extremities (except for whole fish--they don't have any.) and she's included history and tradition (the Thanksgiving turkey wishbone) about bones.
Both of my parents have always raved about the virtues of the meat nearest to the bones. When I saw this book I purchased it for my mother, and she and I have both enjoyed it immensely. The recipes evoke the 'slow food' movement that we have been getting increasingly interested in. A terrific book!
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Buy fish the day you plan to cook it and keep it in the coldest part of the fridge (all the way in the back). Or keep it on ice in a colander set in a bowl, which should keep it good for a day or two. Freezing fish makes it a little mushy; fine for broiling or stews, not great for sautes.