Falling Off the Bone

( 1 )

Overview

Irresistible briases, pot roasts, soups, and stews so tender the meat falls off the bone

New in paperback, Jean Anderson's Falling Off the Bone offers a wide range of recipes for simple, delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes. With beautiful full-color photographs throughout, this cookbook shows just how mouthwateringly delicious simple home cooking can be.

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Overview

Irresistible briases, pot roasts, soups, and stews so tender the meat falls off the bone

New in paperback, Jean Anderson's Falling Off the Bone offers a wide range of recipes for simple, delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes. With beautiful full-color photographs throughout, this cookbook shows just how mouthwateringly delicious simple home cooking can be.

Falling Off the Bone dishes up quintessential comfort food—recipes that are ideal for virtually any tough cut of beef, pork, lamb, or veal. Anderson shows you how to use slow cooking methods like braising, pot-roasting, and simmering to coax amazing flavors out of the most common and affordable cuts.

  • Features sumptuously photographed recipes for such soul-satisfying dishes as Beef Catalan, Ossobuco, Hassle-Free Oven Stew of Lamb with Peppers and Prosciutto, and Glazed Sweet-Sour Spareribs
  • Perfect for cooks on a budget, these recipes make the most of affordable cuts of meat
  • Written by one of America's most respected food writers and cookbook authors

For anyone who wants to eat like a king on a penny-pincher's budget, Falling Off the Bone leads the way. It brims with nourishing comfort foods that are simple, delicious, and more tender than you ever dreamed possible.

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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
  • Sales rank: 577,380
  • 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.

    Was this review helpful? Yes  No   Report this review
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