Books written by Jennifer McLagan

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  Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes [A Cookbook]

  My experience with grapefruit gave meapositive attitude to bitter,andit became an important partofmyflavor palate. As I explored the worldof bitter food, citrus zests, turnips, rapini (broccoli raab), chicories (endives), and cardoons ...

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  Odd Bits: How to Cook the Rest of the Animal [A Cookbook]

  Born in Germany, Julia Lohmann makes her home in London, England. As a child, this young designer dreamed of being a vet, and her work is inspired by animal welfare. She has designed couches in the shape of headless, ...

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  Fat: An Appreciation of a Misunderstood Ingredient, With Recipes

  Quincemeat Makes about 4 cups / 1 1 6 ounces/ 175 g seedless Thompson raisins 4 ounces / 1 1 5 g golden raisins (sultanas) 2 ounces/ 60 g mixed candied citrus peel 2/3 cup/ 4 ounces / 115 g firmly packed brown sugar 1 cup / 3V2 ounces ...

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  Bitter

  Bitters are again becoming important in cocktails, craft beers and bitter chocolate are gaining in popularity. Surely the kitchen is the next frontier for bitter, and this book will hail its arrival.

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  Bones: Recipes, History and Lore

  Each 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.

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  Cooking on the Bone: Recipes, History and Lore

  Jennifer McLagan teaches home cooks the secrets of cooking chicken, beef, lamb, pork, and fish on the bone.

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  Odd Bits: How to Cook the Rest of the Animal

  Odd Bits delves into the rich geographical, historical and religious roles of these unusual meats.

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  Fat: An Appreciation of a Misunderstood Ingredient with Recipes

  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.

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  Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes [A Cookbook]

  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 ...