Bones

Bones is a cookbook focused on the culinary uses of animal bones in traditional and modern cooking. The book contains recipes and techniques for extracting flavors from bones through stocks, broths, roasts, and other preparations. Author Jennifer McLagan provides historical context about how different cultures have utilized bones in their cuisine, along with scientific explanations of why bones contribute to flavor and texture. The text includes guidance on sourcing, storing, and handling various types of bones from different animals. The recipes range from basic chicken stock to more complex dishes like roasted bone marrow and osso buco. Each recipe comes with detailed instructions and notes about working with specific types of bones. The book makes a case for returning to whole-animal cooking practices and traditional food preparation methods that have been largely abandoned by modern consumers. Through its recipes and commentary, it examines humanity's relationship with food and waste.

Readers appreciate the detailed techniques for making stocks, broths, and marrow dishes. Many note the practical guidance on sourcing, preparing, and storing different types of bones. Home cooks mention success with the oxtail recipes and roasted bone marrow preparations. Readers highlight the historical context and cultural information about cooking with bones. Multiple reviews cite the photography as helpful for visualizing unfamiliar cuts and techniques. Common criticisms include difficulty finding specialty ingredients and bones from butchers. Some readers found the recipes too complex or time-consuming for regular cooking. A few noted that the book focuses heavily on beef bones with limited coverage of other animals. Ratings: Goodreads: 4.2/5 (157 ratings) Amazon: 4.5/5 (115 ratings) "Changed how I view food waste" - Goodreads reviewer "Great for serious cooks but intimidating for beginners" - Amazon reviewer "Worth it just for the stock-making instructions" - Barnes & Noble review

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🦴 Not only is Jennifer McLagan an acclaimed food writer, she's also a professional chef and food stylist who has worked with major publications like Gourmet Magazine and Fine Cooking. 📚 The book won the prestigious James Beard Award in 2006 for Single Subject Cookbook of the Year. 🥩 McLagan spent three years researching and developing recipes for Bones, visiting butcher shops across North America and Europe to learn traditional bone-cooking techniques. 🍖 The book helped spark a revival in nose-to-tail cooking and bone broth consumption in North American cuisine during the late 2000s. 🔬 Scientific studies cited in the book show that cooking meat on the bone can enhance flavor by up to 40% compared to boneless cuts, due to marrow and collagen being released during cooking.