Falling Off the Bone

( 1 )

Overview

"As America reluctantly settles into what looks like a long recession, the great Jean Anderson delivers this timely tome about how to cook tough but inexpensive cuts of meat so that they come out meltingly fork-tender. She covers anatomy, history, and technique with her trademark ease and brilliance, and offers over 160 tasty recipes, along with clever suggestions about how to transform the leftovers. You will be inspired. I certainly was."—Sara Moulton, author of Sara Moulton's Everyday Family Dinners

"Every time Jean Anderson comes out with a

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Overview

"As America reluctantly settles into what looks like a long recession, the great Jean Anderson delivers this timely tome about how to cook tough but inexpensive cuts of meat so that they come out meltingly fork-tender. She covers anatomy, history, and technique with her trademark ease and brilliance, and offers over 160 tasty recipes, along with clever suggestions about how to transform the leftovers. You will be inspired. I certainly was."—Sara Moulton, author of Sara Moulton's Everyday Family Dinners

"Every time Jean Anderson comes out with a book, I get excited! Her books are always full of practical, mouthwatering recipes, highly personal expressions, as well as hard won knowledge, and Falling Off the Bone is no exception. Jean knows the whys and wherefores of cooking. Almost every one of the recipes comes with excellent advice. This book is a keeper!"—Paula Wolfert, author of The Slow Mediterranean Kitchen

"Another stellar cookbook in her repertoire of classics, Jean Anderson's Falling Off the Bone celebrates the lesser cuts and elevates them to mouthwatering tenderness. Whenever I want to be inspired in the kitchen and guided by a voice of authority, I always look to Jean Anderson."—Kim Sunée, author of Trail of Crumbs: Hunger, Love, and the Search for Home

"This book is chock-full of original, authoritative, wonderful surprises, and if the smothered pork shoulder and caraway cabbage I cooked up is any indication of luscious satisfaction, my copy will be dog-eared in no time."—James Villas, author of The Glory of Southern Cooking and The Bacon Cookbook

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Editorial Reviews

Library Journal
Anderson (A Love Affair with Southern Cooking) published her first cookbook in 1975, so she has seen numerous changes and trends in cooking. Her latest book includes over 150 updated recipes from 1950 to 1970 for beef, veal, lamb, and pork. They highlight less expensive cuts of meat that are braised, stewed, or cooked in a slow cooker. American dishes are prominently featured—Yankee Boiled Dinner, Country Fried Steak, Brunswick Stew with Pork. There are also recipes from other regions, e.g., Danish Fricadeller (pork meatballs), Lebanese Lamb Burgers, and Bavarian Veal Shanks. Many of the recipes require lard, bacon grease, or sour or heavy cream. VERDICT The fascinating notes that accompany the recipes illustrate the wide experience of this talented author. Recommended for cooks looking for comfort food on a budget.—Christine Bulson, SUNY at Oneonta Lib.
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Product Details

  • ISBN-13: 9780470467138
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 10/19/2010
  • Edition number: 1
  • Pages: 272
  • Product dimensions: 8.40 (w) x 9.10 (h) x 1.10 (d)

Meet the Author

Jean Anderson, the author of more than 20 cookbooks, has written articles for Bon Appétit, Food & Wine, Gourmet, More, and other national magazines. A six-time best cookbook award winner (James Beard, IACP, and Tastemaker), she is a member of the James Beard Cookbook Hall of Fame and a founding member of both Les Dames d'Escoffier and the New York Women's Culinary Alliance.

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Table of Contents

ACKNOWLEDGMENTS.

INTRODUCTION.

HOW TO USE THIS BOOK.

SOURCES.

WHERE TO FIND ADDITIONAL INFORMATION.

WHERE TO BUY WHAT YOUR.

SUPERMARKET DOESN’T CARRY.

INDEX.

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted February 11, 2011

    Definitely for the Meat Lovers Out There!!!

    I've made some delicious recipes from this book in the past that were literally fall of the bone good. This book has recipes for lamb, pork, beef, and veal. Cook from this book and you will have the most tender, juicy meat ever!!!!! My favorite recipe would have to be the Kansas City Ribs, and the Ginger Ribs-YUUUMMM. The only thing that "erks" me is that there are way to many stew and soup recipes, great for fall and winter though. Also, this is more of a weekend cookbook-a lot of the recipes call for the meat to be marinaded overnight and then cooked for up to 3-4 hours-certainly not a week night dinner friendly cookbook- Other than that its a great book with delectable recipes. Highly recommended.

    3 out of 3 people found this review helpful.

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