Bones_ Recipes, History, and Lore - Jennifer McLagan [124]
I wanted people to understand animal skeletons, but I wanted the illustrations to be fun as well as informative. So I turned to my friend Rene Zamic; a brilliant illustrator, Rene took on the project with enthusiasm. Suffice it to say, he is now an expert on any bone he finds on his plate.
I am saving until last the person to whom I am most grateful, my husband, Haralds Gaikis. It is not easy to live with someone writing a book, especially when you are asked to regularly criticize and comment on what your partner is doing. Haralds willing ate his way through the recipes, daring to critique what was presented and so improved the final result.
Most important, he never doubted my ability to do it. Thank you Haralds, thanks for the twenty-five years we have shared. I look forward to the next twenty-five.
Toronto 2005
Suggested Reading
Aidells, Bruce, and Denis Kelly. The Complete Meat Cookbook. Boston: Houghton Mifflin, 1998.
Alexander, R. McNeil. Bones: The Unity of Form and Function. New York: Nevraumont Publishing, 1994.
Alexander, Stephanie. The Cook’s Companion. Australia: Viking, 1996.
Ammer, Christine. The American Heritage Dictionary of Idioms. Boston: Houghton Mifflin, 1997.
Andrews, Coleman. “Close to the Bone.” Saveur no. 10.
Ayrton, Elizabeth. The Cookery of England. Australia: Penguin, 1977.
Ayto, John. The Diner’s Dictionary. New York: Oxford University Press, 1993.
Bittman, Mark. Fish. New York: Wiley, 1999.
Bocuse, Paul. La Cuisine du Gibier. Paris: Flammarion, 2000.
Boxer, Arabella. A Visual Feast. London: Random Century House, 1991.
Child, Julia, Louisette Bertholle, and Simone Beck. Mastering the Art of French Cooking, vol. 1. 40th anniversary edition. New York: Knopf, 2001.
Claiborne, Craig. The New York Times Food Encyclopedia. New York: Times Books, 1985.
Colwin, Laurie. Home Cooking. New York: HarperCollins, 1988.
_______. More Home Cooking. New York: HarperCollins, 1993.
Conran, Terence, and Caroline Conran. The Cookbook. New York: Crown, 1980.
Corriher, Shirley. CookWise. New York: William Morrow, 1997.
Daguin, Ariane, George Faison, and Joanna Pruess. D’Artagnan’s Glorious Game Book. Boston: Little, Brown, 1999.
David, Elizabeth. Spices, Salts, andAromatics in the English Kitchen. Australia: Penguin, 1981.
Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford University Press, 1999.
______. Seafood. New York: Simon & Schuster, 1989.
De Pomiane, Edouard. Cooking with Pomiane. New York: Modern Library Food, 2002. Fearnley-Whittingstall, Hugh. The River Cottage Meat Book. London: Hodder and Stoughton, 2004.
Ferniot, Vincent. Mon Carnet de Recettes. Paris: Flammarion, 2002.
Field, Michael, and Francis Field. Foods of the World—A Qyintet of Cuisines. New York: Time-Life Books, 1970.
Fisher, M. F. K. The Art of Eating. New York: World Publishing, 1954.
Fitzgibbon, Theodora. Food of the Western World. New York: Quadrangle, 1976.
_______. A Taste of Ireland. J. M. Dent & Sons, 1971.
Grappe, Jean-Paul. Gibier à Poil et à Plume. Montréal: Les Éditions de l’Homme, 2002. Grasser-Hermé, Frédérick. E. Délices d’Initiés. Paris: Noesis, 1999.
Gray, Rebecca. “The Return of Venison.” Saveur no. 31.
Grigson, Jane. Charcuterie and French Pork Cookery. Penguin, 1978.
_______. European Cookery. New York: Antheneum, 1983.
_______. Fruit. Penguin, 1983.
_______.Jane Grigson’s Vegetable Book. Penguin, 1981.
_______. The Observer Guide to British Cookery. London: Michael Joseph, 1984.
Grigson, Sophie, and William Black. Fish. London: Headline, 1998.
Hartley, Dorothy. Food in England. Boston: Little, Brown, 1966.
Hedgecoe, John, and Henry Moore. Henry Moore: My Ideas, Inspiration and Life as an Artist. Stoddart, 1986.
Henderson, Fergus. The Whole Beast. New York: Ecco, 2004.
Herbst, Sharon Tyler. Food Lover’s Companion, 3rd ed. Hauppage, NY: Barron’s, 2001.
Hibler, Janie. Wild About Game. New York: