Jennifer McLagan

Jennifer McLagan

Author

https://www.jennifermclagan.com
Jennifer McLagan is the author of the widely acclaimed books Bones (2005), Fat (2008), Odd Bits (2011), Bitter (2014) and Les Os - dix façons de les préparer (2014). Her books have won numerous awards from the Beard Foundation, IACP and Gourmand International. Fat was named the James Beard Cookbook of the Year and was also published in German Fett (2012). Australian by birth, Jennifer left behind a degree in economics and politics to train in the food business, beginning her professional life in the kitchens of the Southern Cross Hotel in Melbourne. Work as a chef took her to England, where she practiced her trade at Prue Leith’s highly regarded restaurant in London and then in the kitchens of Winfield House, home of the U.S. ambassador. Jennifer’s work has appeared in Gourmet, Fine Cooking, Food & Drink, and Canada’s Globe & Mail. She has presented at the Aspen Food & Wine Classic, the Slow Food University in Italy, the Melbourne Food & Wine Festival, the Toronto Terroir Symposium, Saveur Stratford, Ontario, Dartmouth Food Festival, U.K, and the Epicurean Classic in Michigan. She is a regular food expert on the ABC Overnights with Trevor Chappell.

Jennifer's favorite cookbooks

Available on ckbk now
La Varenne Pratique

La Varenne Pratique

By Anne Willan

This book covers everything especially technique and when the lessons of cooking school are hazy I turn to this book to remind me.

Available on ckbk now
Food in England

Food in England

By Dorothy Hartley

A book everyone should read. Packed with all sorts of information, where else can you find a recipe using goose fat for stiff joints?