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Jennifer McLagan

Website

http://jennifermclagan.com/

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Jennifer McLagan

Genre

Cooking, Food & Wine

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35 posts
Jennifer McLagan's Blog

Jennifer McLagan isn't a Goodreads Author (yet), but they do have a blog, so here are some recent posts imported from their feed.

Spring in Paris

I love the spring in Paris. It arrives much earlier than in Toronto so by mid-April I'm enjoying favas, peas, baby onions and new potatoes. I tell everyone that I come to Paris in the spring just so I can eat white asparagus. Well, I've just discovered that I may have to change my travel plans.��

This year, with in days of touching down in the city of light, I sped off on a TGV to the Read more of this blog post »

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Published on May 05, 2014 07:00

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Jennifer McLagan’s books

Average rating: 4.18 · 1,562 ratings · 126 reviews · 11 distinct works • Similar authors

	Fat: An Appreciation of a Misunderstood Ingredient, with Recipes 4.18 avg rating — 847 ratings — published 2008 — 12 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Odd Bits: How to Cook the Rest of the Animal [A Cookbook] by Jennifer McLagan, Leigh Beisch (Photographer) 4.34 avg rating — 241 ratings — published 2011 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes [A Cookbook] really liked it 4.00 avg rating — 252 ratings — published 2014 — 9 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Bones: Recipes, History and Lore―A James Beard Award Winner 4.15 avg rating — 214 ratings — published 2005 — 7 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Cooking on the Bone: Recipes, History and Lore 4.83 avg rating — 6 ratings — published 2006 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Blood it was amazing 5.00 avg rating — 2 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Les os, dix façons de les préparer 0.00 avg rating — 0 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Fett 0.00 avg rating — 0 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	[Fat] [By: McLagan, Jennifer] [May, 2012] 0.00 avg rating — 0 ratings — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Odd Bits: How to Cook the Rest of the Animal [ ODD BITS: HOW TO COOK THE REST OF THE ANIMAL ] by McLagan, Jennifer (Author) Sep-13-2011 [ Hardcover ] by Jennifer McLagan, Unknown Author 0.00 avg rating — 0 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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Quotes by Jennifer McLagan (?)

“The pig is a unique animal in that we can eat it all—as the old expression says, “Everything but the oink.” For the bone lover, the first step in enjoying both fresh and cured bone-in cuts is understanding the animal’s skeleton.”
― Jennifer McLagan, Bones: Recipes, History, & Lore

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“Pig’s tails are not really curly—they merely have a slight bend. They are sold with the skin and a piece of the backbone attached. They add taste and texture to soups and stews.”
― Jennifer McLagan, Bones: Recipes, History, & Lore

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