Chicken, meat, and fish all taste better when cooked on the bone, but too often flavor is sacrificed for speed and convenience. A whole roast chicken always beats a boneless chicken breast for flavor. In this cookbook, sure to become an essential reference guide, Jennifer McLagan teaches cooks everything they need to know about cooking on the bone. From the familiar rack of lamb, roast chicken, and spareribs to new classics such as roasted marrow bones, rack of pork with coffee sauce, and lamb shanks in pomegranate sauce, McLagan offers easy-to-follow recipes for dishes sure to satisfy everyone. Bones includes recipes for stocks, soups, ribs, legs, and extremities as well as a wealth of fascinating information on the history, tradition, and lore (where do such expressions "as work your fngers to the bone" and "bone chilling" come from?) of bones