$60.00 NZD

Poultry, meat, game and fish all taste better when cooked on the bone but too often today flavour is sacrificed for speed & convenience. A whole roast chicken always beats a boneless chicken breast for flavour, as does a whole baked fish rather than a fillet. So in this, her first cook book, Jennifer McLagan teaches home cooks the secrets of bones. Each chapter includes recipes for stocks, soups, ribs, legs, shins and tails, as well as detailed diagrams of various cuts for front, middle and back ends. There is a wealth of recipes to discover and this book as sure to a be an essential reference guide. Familiar recipes like Roasts to classics such as Osso Bucco with Fennel & Blood Orange Sauce and Seven Hour Leg of Lamb with Cumin, Turnips and Green Olives.