Jennifer McLagan's Books
Sep.13.2011
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...
Sep.01.2008
Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted...
Oct.31.2006
Good cooks know that anything cooked on the bone hasmore flavour.
Chicken, beef, lamb, pork and fish all taste better whencooked this way, but the consumer has sacrificed flavourfor speed & convenience, forgetting how bones canenhance the taste, texture and presentation.Jennifer McLagan teaches the home cook the secrets ofbones and includes recipes for stocks, soups, ribs, legs...
Oct.25.2005
Chicken, meat, and fish all taste better when cooked on the bone, but too often flavor is sacrificed for speed and convenience. A whole roast chicken always beats a boneless chicken breast for flavor. In this cookbook, sure to become an essential reference guide, Jennifer McLagan teaches cooks everything they need to know about cooking on the bone.
From the familiar rack of lamb,...
About Jennifer
Jennifer McLagan is one of Canada’s most sought-after food stylists. In recent years, she has also developed a second and parallel career as a widely read food journalist and cookbook author, which allows her to work sitting down.
Australian by birth, McLagan...