What do these cuts of meats have in common – chuck, rump, shanks and round? These are the tougher, cheaper cuts of meat that just don’t seem as flavorful and tender as the more expensive cuts of meats like fillet minion and sirloin. The recipes in the Falling off the Bone cookbook by Jean Anderson call for those cuts of meats and yet the results are the most satisfying, flavorful meat dishes like Deviled Short Ribs, Beef Stew, Glazed Sweet-Sour Spareribs and Beef Bourguignon. The author’s mission is to show that the most satisfying and soulful meat dishes don’t cost a lot of money – they just take a little more cooking time.
About the Author – Jean Anderson, the author of more than 20 cookbooks, has written for Bon Appetit, Food & Wine, Gourmet, More and other national magazines. A six-time best cookbook award winner (James Beard, IACP, and Tastemaker), she is a member of the James Beard Cookbook Hall of Fame and a founding member of both Les Dames d’Escoffier and the New York Women’s Culinary Alliance.
About the Cookbook- Copyright 2010 by Jean Anderson. ISBN -978-0-470-46713-8. Published by John Wiley and Sons, Inc., Oct. 25, 2010. 163 lip-smacking recipes that use the more economical cuts of meat to best advantage and to the hilt. You’ll find here the simple soups and stews, pot roasts and Swiss steaks that our grandmothers cooked and served with t.l.c. — only Anderson gives them a contemporary spin for today’s cooks, kitchens, and tastes.
Also here, the curries and chilies and other world classics – lusciously photographed — that prove how truly special the tougher, cheaper cuts of beef, veal, lamb and pork can be when cooked with love and respect. For anyone who has swooned over a bit of Beef Bourguignon or marveled at their mother’s supremely succulent pot roast, Falling Off the Bone is a must-have.
The Review- There are four major sections to Falling off the Bone – beef, veal, lamb and pork. Connoisseurs of veal and lamb will be thrilled with all of recipes for these types of meats.
There are no vegetarians in this household, so I knew Falling Off the Bone would have many recipes that would suit us.
When I read that this cookbook contained recipes that used the cheaper cuts of meats, that was a plus, as I try to buy the meats that are on sale, like the cheaper chuck and round cuts. Since boneless chuck beef was on sale this week, I bought about 2.5 lbs. to make the Beef Stew with Carrots, Corn and Potatoes.
The recipe was easy to follow – the secret to this stew was the cook time. The beef was simmered for 1 1/2 hours and then once the vegetables were added, the stew cooked for another hour. While it took quite a while, I didn’t have to “baby-sit”. I just let it cook and I must say, it was so darn good – the meat was just as flavorful and tender as sirloin tips if not better! Falling off the Bone contains recipes that are easy on the cook , easy on the budget and delicious!
The below slide show pictures the major steps involved in making this recipe.
Buy It- Falling off the Bone is available on Amazon for $19.77.
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Many thanks to Josie from Wiley Press for providing the review copy and giveaway copy of Falling off the Bone.
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