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Bones: Recipes, History and Lore

Jennifer McLagan
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Publisher: Harper Collins
Format: Cookbook
Cuisine: Canadian

Overview

The boneless, skinless chicken breast doesn't stand a chance against this classic. McLagan splits her time between Paris and Toronto and brings a Gallic sensibility to this straight forward reminder of why meat just tastes better when it's cut and cooked properly. The Seven Hour Lamb Stew reminds its maker that good things can take some time.

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