READ INTERVIEW HERE
Falling off the Bone, Jean Anderson (Wiley Hardcover; $29.95; October 25, 2010) Let me start off by saying how much I love meat. My husband and I got married VERY quickly (I’m talking under a month quickly) and he always says that on our elopement evening, he breathed a huge sigh of relief when I ordered my steak…..rare. Its nice to know that my steak preferences are the ties that bind us. Kidding.
Our love for meat has been one that is adoration from afar for a few reasons. The fat content, the price, the overall “not healthy” more than once a week. Then along comes Jean Anderson and her book focusing on the less expensive, leaner cuts of the bunch. Now that leaves me with only one reason….I can totally live with ignoring one reason.
So on to the cookbook review. Falling off the bone contains 163 recipes that focus on cheap cuts of meat and how to make them ‘tender’ (hence, the falling off the bone title). I personally tried the oxtail and will have the ossobucco post coming up soon, and I can report that the recipes were very easy to follow. The mise en place in some of the stews seems to contain a large quantity of the veggies, but this probably explains the amazing flavor that my oxtail had (after I got past the rear end visuals).
Falling off the bone is divided into four parts: beef, veal, lamb and pork. It features not only the recipes, but informative sections as well. Including, basically, an idiot’s guide on how to use the book, along with specifics on the veal, pork, and lamb cuts. Things that someone like me would love to know, but don’t want to start an hour long conversation with the butcher.
The photography is beautiful. Every few pages you are graced with another photo that convinces you to try the recipe.
On to Jean Anderson. She has written over 20 cookbooks, articles for Bon Appetit, Food & Wine, Gourmet. She is a member of the James Beard Cookbook Hall of Fame and a founding member of Les Dames d’Escoffier and the New York Women’s Culinary Alliance. And she took time out to answer some of MY questions (which I am very honored and grateful).
READ INTERVIEW on blog.chefwife.com