About this book
Teaches home cooks the secrets of cooking chicken, beef, lamb, pork, and fish on the bone. This title includes recipes for stocks, soups, ribs, legs, shins and tails. It features such recipes as Roasted Marrow Bones with Parsley Salad, Rabbit in Saffron Sauce with Spring Vegetables, and Duck Legs with Cumin, Turnips and Green Olives.
McLagan teaches home cooks the secrets of cooking chicken, beef, lamb, pork and fish on the bone. Includes recipes for stocks, soups, ribs, legs, shins and tails, as well as detailed diagrams of the various cuts for front, middle and back ends. Shows how cooking on the bone has more flavour than off the bone. *Also appeared in August Buyer's Notes*