Falling Off the Bone
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If you've ever swooned over a bite of Beef Bourguignon or marveled at your mom's amazing pot roast, you'll love this mouthwatering collection of recipes from six-time best cookbook award winner Jean Anderson. You'll find a world of easy, economical meat dishes here so succulent they melt in your mouth and so good they're off-the-charts delicious.In our rush to do everything on fast-forward, we forget the slow-and-low cooking methods that can turn the most common and affordable cut of meat into a supremely tender and tasty family meal. The toughest veal shank slowly simmered in broth is magically transformed into a fall-off-the-bone-tender Ossobuco. A bony beef tail stewed with vegetables becomes a deeply flavorful and nourishing Oxtail Soup. All over the world, the most satisfying and soulful meat dishes don't cost a lot of money—they just take a little more time (make that unattended time) and a little more love.There's nothing like the aroma of an all-day stew or pot roast simmering in the kitchen as it grows more tender by the minute. Falling Off the Bone reminds you just how easy hearty home cooking can be with simple cooking instructions and basic ingredients, as well as gorgeous color photography to whet your appetite along the way. You'll find family favorites from around the world here, all made from the most affordable cuts of beef, veal, lamb, or pork.Tuscan Veal Pot Roast in Lemon Sauce, Curried Lamb Shanks with Almond Pilaf, Onion-Smothered Chicken-Fried Steak, Spicy Braised Pork Belly with Glazed Carrots—these and oh so many more luscious family meals require just a few ingredients and a few hours of nurturing low heat. Cooked lazily in a stewpot, Dutch oven, or slow cooker, even the plainest, cheapest, most common cuts emerge more flavorful and, yes, more tender than the priciest steak at the fanciest butcher shop.It's time to get back to the real food that brings the whole family to the table with ready smiles and eager appetites. Falling Off the Bone lets you rediscover melt-in-your-mouth meals that aren't just truly rich in taste but also easy on the budget—and even easier on the cook. Library Journal Anderson (A Love Affair with Southern Cooking) published her first cookbook in 1975, so she has seen numerous changes and trends in cooking. Her latest book includes over 150 updated recipes from 1950 to 1970 for beef, veal, lamb, and pork. They highlight less expensive cuts of meat that are braised, stewed, or cooked in a slow cooker. American dishes are prominently featured—Yankee Boiled Dinner, Country Fried Steak, Brunswick Stew with Pork. There are also recipes from other regions, e.g., Danish Fricadeller (pork meatballs), Lebanese Lamb Burgers, and Bavarian Veal Shanks. Many of the recipes require lard, bacon grease, or sour or heavy cream. VERDICT The fascinating notes that accompany the recipes illustrate the wide experience of this talented author. Recommended for cooks looking for comfort food on a budget.—Christine Bulson, SUNY at Oneonta Lib.
