Good cooks know that anything cooked on the bone has
Chicken, beef, lamb, pork and fish all taste better when
cooked 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, soups, ribs, legs,
shins and tails as well as detailed diagrams of cuts and
a wealth of fabulous recipes.
The author has more than 25 years experience in the
food world. She has worked as a chef in her native
Australia, as well as in London and Paris. Now based in
Canada she is an internationally renowned food stylist
and food writer.