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will be a matter of personal preference. All recipes must be approached with a good dose of common sense.

Kosher salt is specified in most of the recipes; make sure that yours is additive free. Many kosher salts are not as pure as they could be. If you use another type of salt, the amounts will vary. All the herbs used are fresh unless indicated. It is assumed that you will peel the onions, shallots, and garlic unless directed to do otherwise.

Copyright

BONES. Copyright © 2005 by Jennifer McLagan. Color photographs copyright © 2005 by Rob Fiocca. Black and white photographs © 2005 by Colin Faulkner. Illustrations copyright © 2005 by Rene Zamic.

All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.

EPub Edition © SEPTEMBER 2010 ISBN: 978-0-062-03961-3

Library of Congress Cataloging-in-Publication Data

McLagan, Jennifer.

Bones: recipes, history, and lore / Jennifer McLagan.—1st ed.

p. cm.

Includes bibliographical references and index.

ISBN-10: 0-06-058537-4 ISBN-13: 978-0-06-058537-2

1. Cookery (Meat) 2. Bones. I. Title.

TX749.M217 2005

641.6′6—dc22

2005040372

08 09 WBC/QWV 10 9 8 7 6 5 4

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