Jennifer McLaganCritiques

Partly a cookbook, partly a history of bitter flavors in foods (and medicines), and partly a discussion of the physiology and psychology of taste, this is a delightful book that entertained and informed me, and gave me some good ideas for the kitchen. Definitely something to keep around as a reference. Also, she has half a dozen recipes for cardoons! If I can ever find some, I will try them all.

A fascinating look in a part of cooking ignored by everybody else. Definitely not for the faint of heart.

I really love this book, good reading as well as good recipes. Ribroast/yorkshire pudding is great. Marmalade pudding not so much: delicious, but weird texture.

Finally, somebody that loves cooking with fat. This is a wonderful cooking book and an informative one. The book is full of information and history of why we do love to eat fat and why we should.
I carried this book all over with me, taking notes here and there, even with me at the grocery store and people look at the title with a strange face. I had to remove the paper jacket of this book because it was attraction too much attention.
I will probably get her other book : ‘Bones’

Just today I received Bones by Jennifer McLagan. Subtitled 'Recipes, History, & Lore' it does not have quite as many photos but the ones it does have are spectacurly scrumptious starting with the cover photo of Roasted Marrow Bones. I have some lamb shanks languishing in my freezer and I must absolutely try her Lamb Shanks Cooked in Paper with Guinness. Obviously I have done nothing more than flip through this quickly but it promises a mouthwatering culinary tour and I will have to get close to a butcher. The book covers meat, game, poultry and fish. Just lovely.