{"title":"Jennifer Mclagan","description":"\u003cp\u003eDive into Jennifer McLagan's culinary world, where she fearlessly explores unconventional ingredients and forgotten techniques. Perfect for adventurous cooks seeking bold flavours and a deeper understanding of food.\u003c\/p\u003e","products":[{"product_id":"cooking-on-the-bone-book-jennifer-mclagan-9781904943471","title":"Cooking on the Bone","description":"Chicken, beef, lamb, pork, and fish all taste better when cooked this way but we've sacrificed flavour for speed and convenience, forgetting how bones can enhance the taste, texture and presentation of meat, poultry and fish - think of a rack of lamb, T-bone steak, ham hock, leg of pork or skate wings. 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 the various cuts for front, middle and back ends. There are a wealth of recipes to discover such as Roasted Marrow Bones with Parsley Salad, Rabbit in Saffron Sauce with Spring Vegetables, Grilled Quail with Sage Butter and Duck Legs with Cumin, Turnips and Green Olives. Supermarket shopping has forced most cooks into boneless cooking, with fillets and breasts being their stock in trade; so now is the time to follow the trend and find yourself a good butcher who will supply you with cuts of meat on the bone.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49525022032145,"sku":"GOR002319404","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":49562503217425,"sku":"GOR004975866","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1904943470.jpg?v=1751187055"},{"product_id":"cooking-on-the-bone-book-jennifer-mclagan-9781906502201","title":"Cooking on the Bone","description":"We’ve sacrificed flavour for speed and convenience, forgetting how bones can enhance the taste, texture and presentation of meat, poultry and fish– think of a rack of lamb, T-bone steak, ham hock, leg of pork or skate wings. Jennifer McLagan teaches home cooks the secrets of cooking chicken, beef, lamb, pork, and fish on the bone. Each chapter 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. There are a wealth of recipes to discover such as Roasted Marrow Bones with Parsley Salad, Rabbit in Saffron Sauce with Spring Vegetables, Grilled Quail with Sage Butter and Duck Legs with Cumin, Turnips and Green Olives. Now is the time to follow the trend and find yourself a good butcher who will supply you with cuts of meat on the bone. Jennifer McLagan has more than twenty-five years experience in the food world. She has worked as a chef in her native Australia, as well as in London and Paris. Now based in Canada she is an internationally renowned food stylist and a food writer. Her work has appeared in many cookbooks and magazines including Gourmet and Fine Cooking. This, her first book is sure to become a seminal work.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49528736842001,"sku":"GOR006327663","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":52838804062481,"sku":"GOR010357103","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/190650220X.jpg?v=1751437249"},{"product_id":"odd-bits-book-jennifer-mclagan-9781906417611","title":"Odd Bits","description":"In a world of costly prime cuts –             stately crown roasts, plump pork chops and regal racks of lamb- it’             s easy to forget about (and steer clear of) the more economical, but less lovable parts of the beast –             bellies, brains, cheeks, combs, gizzards, hearts, hocks, kidneys, lungs, marrow, necks, shanks, spleens, tongues, trotters, and, oh yes, testicles.    Historically, these so-called ‘             odd bits’              have had a regular place on our plates and in our culinary repertoires. In fact, many are considered delicacies and routinely appear in regional specialties. So why do we eschew and waste valuable protein? Since when have our sensibilities become so squeamish? In short –             when did we decide offal had become awful?    Jennifer McLagan, award-winning author of Bones and Fat, is on a crusade to bring the nose-to-tail style of cooking and eating out of the closet and back onto our dining tables. Her mission: restoring our respect for the whole animal, developing a taste for its lesser-known parts, and learning how to approach them in the kitchen as confidently as we would a steak or a burger.     Much more than a cookbook, Odd Bits delves into the rich geographical, historical and religious roles of these unusual meats. McLagan’             s enthusiasm for her subject is contagious, and, with her insight and humour, will convert even non-believers to the pleasure of odd bits.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49531513602321,"sku":"GOR005932371","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":49778136187153,"sku":"GOR010955913","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":50942634131729,"sku":"GOR009907274","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/190641761X.jpg?v=1751413079"},{"product_id":"fat-book-jennifer-mclagan-9781906417468","title":"Fat","description":"Chef, Jennifer McLagan, sets out to win us back to a healthy relationship with fat in this comprehensive guide to storing, preparing and cooking with fat.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49559973658897,"sku":"GOR006649034","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":51697849532689,"sku":"GOR009912742","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":53473746813201,"sku":"GOR007527657","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1906417466.jpg?v=1751028079"},{"product_id":"fat-book-jennifer-mclagan-9781906417277","title":"Fat","description":"For all of history, minus the last thirty years, fat has been at the centre of human diets and cultures. McLagan sets out with equal parts passion, scholarship and appetite to win us back to a healthy relationship with animal fats. She achieves this through enlightening us with the many ways fat is indispensable to our health and by demonstrating, through a range of delicious recipes, how fat is fundamental to the flavour of our food. Observing that we may now know everything about olive oil, we may not know what to do with lard or bone marrow, McLagan offers extensive guidance on sourcing, rendering, flavouring, using and storing animal fats, whether bacon, schmaltz or suet. Stories, lore, quotations and tips round out this rich and unapologetic celebration of food at its very best. The book is divided into sections by type of fat - Butter (worth it), Pork Fat (the king), Poultry Fat (versatile and good for you), Beef and Lamb Fats (overlooked but tasty)- and each chapter opens with a comprehensive description of the history, the types and the uses of each type of fat followed by a range of fabulous recipes. Jennifer McLagan is a chef and a much sought -after food stylist and writer who has worked around the world, including Paris, London and Australia. Her first book Bones (2005) was widely acclaimed and won the James Beard award for single subject food writing. She is a regular contributor to Fine Cooking and Food \u0026amp; Drink. She currently lives in Toronto with her husband.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49595471298833,"sku":"GOR004367181","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":52773779046673,"sku":"GOR010549783","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/190641727X.jpg?v=1751422256"},{"product_id":"fat-book-jennifer-mclagan-9781580089357","title":"Fat","description":"\u003cp\u003e\u003cb\u003eA rich and unapologetic celebration of this luscious food.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFor all of history, minus the last thirty years, fat has been at the center of human diets and cultures. When scientists theorized a link between saturated fat and heart disease, industry, media, and government joined forces to label fat a greasy killer, best avoided. But according to Jennifer McLagan, not only is our fat phobia overwrought, it also hasn't benefited us in any way. Instead it has driven us into the arms of trans fats and refined carbohydrates, and fostered punitive, dreary attitudes toward food-that wellspring of life and pleasure. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e In \u003ci\u003eFat\u003c\/i\u003e, McLagan sets out with equal parts passion, scholarship, and appetite to win us back to a healthy relationship with animal fats. She starts by defusing fat's bad rap, both reminding us of what we already know-that fat is fundamental to the flavor of our food-and enlightening us with the many ways fat (yes, even animal fat) is indispensable to our health. \u003cp\u003e\u003c\/p\u003e Mostly, though, \u003ci\u003eFat\u003c\/i\u003e is about pleasures-the satisfactions of handling good ingredients skillfully, learning the cultural associations of these primal foodstuffs, recollecting and creating personal memories of beloved dishes, and gratifying the palate and the soul with fat's irreplaceable savor. \u003ci\u003eFat\u003c\/i\u003e lavishes the reader with more than 100 recipes from simple to intricate, classic to contemporary, including: \u003cp\u003e\u003c\/p\u003e - Butter-Poached Scallops\u003cbr\u003e - Homemade Butter\u003cbr\u003e - Carnitas\u003cbr\u003e - Duck Confit\u003cbr\u003e- Prosciutto-Wrapped Halibut with Sage Butter\u003cbr\u003e - Steak and Kidney Pie\u003cbr\u003e- Salted Butter Tart \u003cp\u003e\u003c\/p\u003e Observing that though we now know everything about olive oil, we may not know what to do with lard or bone marrow, McLagan offers extensive guidance on sourcing, rendering, flavoring, using, and storing animal fats, whether butter or bacon, schmaltz or suet. Stories, lore, quotations, and tips touching on fat's place in the kitchen and in the larger culture round out this rich and unapologetic celebration of food at its very best. \u003cp\u003e\u003c\/p\u003e","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":49684382122257,"sku":"CIN1580089356G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50031408251153,"sku":"CIN1580089356VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50973526425873,"sku":"GOR005198338","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":51359578685713,"sku":"CIN1580089356A","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1580089356.jpg?v=1751213313"},{"product_id":"bones-book-jennifer-mclagan-9780060585372","title":"Bones","description":"\u003cp\u003eTop food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones.\u003c\/p\u003e \u003cp\u003eChicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones.\u003c\/p\u003e \u003cp\u003eEach chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire.\u003c\/p\u003e \u003cp\u003eIn addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.\u003c\/p\u003e","brand":"WoB","offers":[{"title":"US \/ WELL_READ \/ SBYB","offer_id":49727928795409,"sku":"CIN0060585374A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":49969773936913,"sku":"CIN0060585374G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50973762060561,"sku":"GOR006403127","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":51415391142161,"sku":"CIN0060585374VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0060585374.jpg?v=1751355706"},{"product_id":"bitter-book-jennifer-mclagan-9781909342897","title":"Bitter","description":"Bitter takes you on a journey through the broad range of the bitter scale, from the subtle to the very bitter as well as a few ingredients that will surprise you.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49793954971921,"sku":"GOR006777829","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":51695624290577,"sku":"CIN1909342890G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":52110833746193,"sku":"GOR014473294","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1909342890.jpg?v=1762251081"},{"product_id":"odd-bits-book-jennifer-mclagan-9781580083348","title":"Odd Bits","description":"\u003cp\u003e\u003cb\u003eMuch more than a cookbook, \u003ci\u003eOdd Bits\u003c\/i\u003e delves into the rich geographical, historical, and religious roles of nose-to-tail cooking.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e In a world of costly prime cuts--stately crown roasts, plump pork chops, and regal racks of lamb--it's easy to forget about (and steer clear of) the more economical, but less lovable parts of the beast--bellies, brains, cheeks, combs, gizzards, hearts, hocks, kidneys, lungs, marrow, necks, shanks, spleens, tongues, trotters, and, oh yes, testicles.\u003cbr\u003e \u003cbr\u003e Historically, these so-called odd bits have had a regular place on our plates and in our culinary repertoires. In fact, many are considered delicacies and routinely appear in regional specialties. So why do we eschew and waste valuable protein? When have our sensibilities become so squeamish? In short--when did we decide offal had become awful?   \u003cbr\u003e \u003cbr\u003e Jennifer McLagan, award-winning author of \u003ci\u003eBones\u003c\/i\u003e and \u003ci\u003eFat\u003c\/i\u003e, is on a crusade to bring the nose-to-tail style of cooking and eating out of the closet and back onto to our dining tables. Her mission: restoring our respect for the whole animal, developing a taste for its lesser known parts, and learning how to approach them in the kitchen as confidently as we would a steak or a burger.\u003cbr\u003e \u003cbr\u003e Serious food lovers will delight in the sheer variety of the dishes that await, ranging from simple to challenging:\u003cbr\u003e  \u003cbr\u003e *  Headcheese for the Unconvinced\u003cbr\u003e *  Veal Cheeks with Swiss Chard and Olives\u003cbr\u003e *  Cheese and Just a Little Brain Fritters\u003cbr\u003e *  Lamb Neck with Quince and Turnip\u003cbr\u003e *  Brisket Braised with Caramelized Onions and Chile\u003cbr\u003e *  Sweetbreads with Morels and Fresh Fava Beans\u003cbr\u003e *  Moroccan-Style Braised Heart\u003cbr\u003e *  Minted Tripe and Pea Salad\u003cbr\u003e *  Wild Boar Shanks with Cranberries and Chocolate\u003cbr\u003e *  Bone Marrow and Mushroom Custard\u003cbr\u003e  \u003cbr\u003e Much more than a cookbook, \u003ci\u003eOdd Bits\u003c\/i\u003e delves into the rich geographical, historical, and religious roles of these unusual meats. McLagan's enthusiasm for her subject is contagious, and with her insight and humor will convert even non-believers to the pleasure of odd bits.\u003c\/p\u003e","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":49923984064785,"sku":"CIN158008334XG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50883065774353,"sku":"CIN158008334XVG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":51388931342609,"sku":"GOR014250646","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/158008334X.jpg?v=1751341822"},{"product_id":"bitter-book-jennifer-mclagan-9781607745167","title":"Bitter","description":"\u003cb\u003eThe champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness.\u003cbr\u003e \u003c\/b\u003e \u003cbr\u003eWhat do coffee, IPA beer, dark chocolate, and radicchio all have in common? They're bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we're much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and fris e; high-quality olive oil; and cocktails made with Campari and absinthe--all foods and drinks with elements of bitterness--bitter is finally getting its due. \u003cp\u003e\u003c\/p\u003e In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes--like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita--award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.","brand":"WoB","offers":[{"title":"US \/ WELL_READ \/ SBYB","offer_id":49940590559505,"sku":"CIN160774516XA","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50127366881553,"sku":"CIN160774516XVG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50439133626641,"sku":"GOR007713341","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50764662964497,"sku":"CIN160774516XG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":51756817383697,"sku":"GOR012798877","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":53446782517521,"sku":"GOR014924598","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/160774516X.jpg?v=1750862844"}],"url":"https:\/\/www.worldofbooks.com\/en-gb\/collections\/author-books-by-jennifer-mclagan.oembed","provider":"World of Books ","version":"1.0","type":"link"}