People often opt for boneless chicken breasts, fish fillets, and cutlets, but good cooks know that anything cooked on the bone has more flavor - from chicken or spareribs to a rib roast or a whole fish. We've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food - think of rack of lamb, T-bone steak etc. This cookbook offers recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones. Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Hardcover book. FIRST EDITION. Measurements: Approximately 10 x 8.5 inches. Pickup category timeslot {A}