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Falling Off the Bone

by Jean Anderson
Hardcover |English |0470467134 | 9780470467138

Falling Off the Bone

by Jean Anderson
Hardcover |English |0470467134 | 9780470467138
Overview
Fall into Cooking Featured Recipe: Black-Eyed Pea Soup with Collards and Ham Hocks from Jean Anderson’sFalling off the BoneAs easy as it is economical, this hearty soup takes the chill off those first frosty days of autumn, and once everything’s in the pot, virtually cooks itself. Best of all it can be made in advance and is even better after a night in the fridge. So when friends come over to watch football, serve steaming bowls of Black-Eyed Pea Soup with Collards and Ham Hocks along with chewy chunks of country bread. Nothing more is needed.Note: I use country ham hocks for this soup because of their deep smoky flavor, but "packing house" ham hocks are perfectly good. Whichever you choose, make sure there's "plenty of meat on them bones." --Jean AndersonServes 6-8Ingredients1 pound dried black-eyed peas, washed, sorted, and soaked overnight in enough cold water to cover1/4 cup bacon drippings or vegetable oil3 large yellow onions, coarsely chopped3 large garlic cloves, finely minced1 large bunch fresh collards (about 1 1/2 pounds), washed, trimmed, and sliced 1/2 inch thick2 1/2 pounds meaty smoked ham hocks (see headnote)1 quart (4 cups) beef or chicken broth1 quart (4 cups) cold water12 black peppercorns1/2 teaspoon hot red pepper sauce, or to tasteSalt, if needed to tasteDrain black-eyed peas, rinse well, drain again, and set aside.Heat drippings in a large heavy Dutch oven over moderately high heat until ripples appear on pan bottom—1 1/2 to 2 minutes.Add onions and garlic and sauté, stirring often, until limp and lightly browned—about 10 minutes. Add collards and cook, stirring now and then, until wilted—about 5 minutes. Mix in black-eyed peas.Anchor ham hocks in vegetables, add broth, water, and peppercorns, and bring to a boil over high heat. Adjust so liquid bubbles gently, cover, and simmer, stirring now and then, until black-eyed peas are tender and ham all but falls from bones—1½ to 2 hours.Note: Check pot now and then and if soup threatens to scorch, reduce burner heat to lowest point and slide a diffuser underneath pot.Lift ham hocks to a cutting board and strip meat from bones. Add to soup along with hot pepper sauce to taste, and salt, if needed. Discard bones.Ladle into heated soup plates and accompany with freshly baked corn bread or chunks of good country bread. Better yet, cool soup, cover, and refrigerate overnight. Next day, reheat and serve.Product DescriptionFrom trusted cookbook author and food writer Jean Anderson comesFalling Off the Bone, a collection of recipes for simple, delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes. With beautiful color photographs throughout, this cookbook shows just how mouthwateringly delicious simple home cooking can be.Falling Off the Bone dishes up quintessential comfort food—recipes that are ideal for virtually any tough cut of beef, pork, lamb, or veal. Anderson shows you how to use slow cooking methods like braising, pot- roasting, and simmering to coax amazing flavors out of the most common and affordable cuts.    • Features sumptuously photographed recipes for such soul-satisfying dishes as Beef Catalan, Ossobuco, Hassle-Free Oven Stew of Lamb with Peppers and Prosciutto, and Glazed Sweet-Sour Spareribs    • Perfect for cooks on a budget, these recipes make the most of affordable cuts of meat    • Written by one of America's most respected food writers and cookbook authorsFor anyone who wants to eat like a king on a penny-pincher’s budget,Falling Off the Boneleads the way. It brims with nourishing comfort foods that are simple, delicious, and more tender than you ever dreamed possible.Recipe Excerpts fromFalling Off the BoneRagout of Beef with Cranberries and Wild MushroomsBaltic Lamb and Kale SoupPork Shoulder Steaks Creole
ISBN: 0470467134
ISBN13: 9780470467138
Author: Anderson, Jean
Publisher: Houghton Mifflin Harcourt
Format: Hardcover
PublicationDate: 2010-10-01
Language: English
Edition: 1
PageCount: 272
Dimensions: 8.0 x 0.92 x 9.0 inches
Weight: 35.04 ounces
Fall into Cooking Featured Recipe: Black-Eyed Pea Soup with Collards and Ham Hocks from Jean Anderson’sFalling off the BoneAs easy as it is economical, this hearty soup takes the chill off those first frosty days of autumn, and once everything’s in the pot, virtually cooks itself. Best of all it can be made in advance and is even better after a night in the fridge. So when friends come over to watch football, serve steaming bowls of Black-Eyed Pea Soup with Collards and Ham Hocks along with chewy chunks of country bread. Nothing more is needed.Note: I use country ham hocks for this soup because of their deep smoky flavor, but "packing house" ham hocks are perfectly good. Whichever you choose, make sure there's "plenty of meat on them bones." --Jean AndersonServes 6-8Ingredients1 pound dried black-eyed peas, washed, sorted, and soaked overnight in enough cold water to cover1/4 cup bacon drippings or vegetable oil3 large yellow onions, coarsely chopped3 large garlic cloves, finely minced1 large bunch fresh collards (about 1 1/2 pounds), washed, trimmed, and sliced 1/2 inch thick2 1/2 pounds meaty smoked ham hocks (see headnote)1 quart (4 cups) beef or chicken broth1 quart (4 cups) cold water12 black peppercorns1/2 teaspoon hot red pepper sauce, or to tasteSalt, if needed to tasteDrain black-eyed peas, rinse well, drain again, and set aside.Heat drippings in a large heavy Dutch oven over moderately high heat until ripples appear on pan bottom—1 1/2 to 2 minutes.Add onions and garlic and sauté, stirring often, until limp and lightly browned—about 10 minutes. Add collards and cook, stirring now and then, until wilted—about 5 minutes. Mix in black-eyed peas.Anchor ham hocks in vegetables, add broth, water, and peppercorns, and bring to a boil over high heat. Adjust so liquid bubbles gently, cover, and simmer, stirring now and then, until black-eyed peas are tender and ham all but falls from bones—1½ to 2 hours.Note: Check pot now and then and if soup threatens to scorch, reduce burner heat to lowest point and slide a diffuser underneath pot.Lift ham hocks to a cutting board and strip meat from bones. Add to soup along with hot pepper sauce to taste, and salt, if needed. Discard bones.Ladle into heated soup plates and accompany with freshly baked corn bread or chunks of good country bread. Better yet, cool soup, cover, and refrigerate overnight. Next day, reheat and serve.Product DescriptionFrom trusted cookbook author and food writer Jean Anderson comesFalling Off the Bone, a collection of recipes for simple, delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes. With beautiful color photographs throughout, this cookbook shows just how mouthwateringly delicious simple home cooking can be.Falling Off the Bone dishes up quintessential comfort food—recipes that are ideal for virtually any tough cut of beef, pork, lamb, or veal. Anderson shows you how to use slow cooking methods like braising, pot- roasting, and simmering to coax amazing flavors out of the most common and affordable cuts.    • Features sumptuously photographed recipes for such soul-satisfying dishes as Beef Catalan, Ossobuco, Hassle-Free Oven Stew of Lamb with Peppers and Prosciutto, and Glazed Sweet-Sour Spareribs    • Perfect for cooks on a budget, these recipes make the most of affordable cuts of meat    • Written by one of America's most respected food writers and cookbook authorsFor anyone who wants to eat like a king on a penny-pincher’s budget,Falling Off the Boneleads the way. It brims with nourishing comfort foods that are simple, delicious, and more tender than you ever dreamed possible.Recipe Excerpts fromFalling Off the BoneRagout of Beef with Cranberries and Wild MushroomsBaltic Lamb and Kale SoupPork Shoulder Steaks Creole

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$11.57
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Overview
Fall into Cooking Featured Recipe: Black-Eyed Pea Soup with Collards and Ham Hocks from Jean Anderson’sFalling off the BoneAs easy as it is economical, this hearty soup takes the chill off those first frosty days of autumn, and once everything’s in the pot, virtually cooks itself. Best of all it can be made in advance and is even better after a night in the fridge. So when friends come over to watch football, serve steaming bowls of Black-Eyed Pea Soup with Collards and Ham Hocks along with chewy chunks of country bread. Nothing more is needed.Note: I use country ham hocks for this soup because of their deep smoky flavor, but "packing house" ham hocks are perfectly good. Whichever you choose, make sure there's "plenty of meat on them bones." --Jean AndersonServes 6-8Ingredients1 pound dried black-eyed peas, washed, sorted, and soaked overnight in enough cold water to cover1/4 cup bacon drippings or vegetable oil3 large yellow onions, coarsely chopped3 large garlic cloves, finely minced1 large bunch fresh collards (about 1 1/2 pounds), washed, trimmed, and sliced 1/2 inch thick2 1/2 pounds meaty smoked ham hocks (see headnote)1 quart (4 cups) beef or chicken broth1 quart (4 cups) cold water12 black peppercorns1/2 teaspoon hot red pepper sauce, or to tasteSalt, if needed to tasteDrain black-eyed peas, rinse well, drain again, and set aside.Heat drippings in a large heavy Dutch oven over moderately high heat until ripples appear on pan bottom—1 1/2 to 2 minutes.Add onions and garlic and sauté, stirring often, until limp and lightly browned—about 10 minutes. Add collards and cook, stirring now and then, until wilted—about 5 minutes. Mix in black-eyed peas.Anchor ham hocks in vegetables, add broth, water, and peppercorns, and bring to a boil over high heat. Adjust so liquid bubbles gently, cover, and simmer, stirring now and then, until black-eyed peas are tender and ham all but falls from bones—1½ to 2 hours.Note: Check pot now and then and if soup threatens to scorch, reduce burner heat to lowest point and slide a diffuser underneath pot.Lift ham hocks to a cutting board and strip meat from bones. Add to soup along with hot pepper sauce to taste, and salt, if needed. Discard bones.Ladle into heated soup plates and accompany with freshly baked corn bread or chunks of good country bread. Better yet, cool soup, cover, and refrigerate overnight. Next day, reheat and serve.Product DescriptionFrom trusted cookbook author and food writer Jean Anderson comesFalling Off the Bone, a collection of recipes for simple, delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes. With beautiful color photographs throughout, this cookbook shows just how mouthwateringly delicious simple home cooking can be.Falling Off the Bone dishes up quintessential comfort food—recipes that are ideal for virtually any tough cut of beef, pork, lamb, or veal. Anderson shows you how to use slow cooking methods like braising, pot- roasting, and simmering to coax amazing flavors out of the most common and affordable cuts.    • Features sumptuously photographed recipes for such soul-satisfying dishes as Beef Catalan, Ossobuco, Hassle-Free Oven Stew of Lamb with Peppers and Prosciutto, and Glazed Sweet-Sour Spareribs    • Perfect for cooks on a budget, these recipes make the most of affordable cuts of meat    • Written by one of America's most respected food writers and cookbook authorsFor anyone who wants to eat like a king on a penny-pincher’s budget,Falling Off the Boneleads the way. It brims with nourishing comfort foods that are simple, delicious, and more tender than you ever dreamed possible.Recipe Excerpts fromFalling Off the BoneRagout of Beef with Cranberries and Wild MushroomsBaltic Lamb and Kale SoupPork Shoulder Steaks Creole
ISBN: 0470467134
ISBN13: 9780470467138
Author: Anderson, Jean
Publisher: Houghton Mifflin Harcourt
Format: Hardcover
PublicationDate: 2010-10-01
Language: English
Edition: 1
PageCount: 272
Dimensions: 8.0 x 0.92 x 9.0 inches
Weight: 35.04 ounces
Fall into Cooking Featured Recipe: Black-Eyed Pea Soup with Collards and Ham Hocks from Jean Anderson’sFalling off the BoneAs easy as it is economical, this hearty soup takes the chill off those first frosty days of autumn, and once everything’s in the pot, virtually cooks itself. Best of all it can be made in advance and is even better after a night in the fridge. So when friends come over to watch football, serve steaming bowls of Black-Eyed Pea Soup with Collards and Ham Hocks along with chewy chunks of country bread. Nothing more is needed.Note: I use country ham hocks for this soup because of their deep smoky flavor, but "packing house" ham hocks are perfectly good. Whichever you choose, make sure there's "plenty of meat on them bones." --Jean AndersonServes 6-8Ingredients1 pound dried black-eyed peas, washed, sorted, and soaked overnight in enough cold water to cover1/4 cup bacon drippings or vegetable oil3 large yellow onions, coarsely chopped3 large garlic cloves, finely minced1 large bunch fresh collards (about 1 1/2 pounds), washed, trimmed, and sliced 1/2 inch thick2 1/2 pounds meaty smoked ham hocks (see headnote)1 quart (4 cups) beef or chicken broth1 quart (4 cups) cold water12 black peppercorns1/2 teaspoon hot red pepper sauce, or to tasteSalt, if needed to tasteDrain black-eyed peas, rinse well, drain again, and set aside.Heat drippings in a large heavy Dutch oven over moderately high heat until ripples appear on pan bottom—1 1/2 to 2 minutes.Add onions and garlic and sauté, stirring often, until limp and lightly browned—about 10 minutes. Add collards and cook, stirring now and then, until wilted—about 5 minutes. Mix in black-eyed peas.Anchor ham hocks in vegetables, add broth, water, and peppercorns, and bring to a boil over high heat. Adjust so liquid bubbles gently, cover, and simmer, stirring now and then, until black-eyed peas are tender and ham all but falls from bones—1½ to 2 hours.Note: Check pot now and then and if soup threatens to scorch, reduce burner heat to lowest point and slide a diffuser underneath pot.Lift ham hocks to a cutting board and strip meat from bones. Add to soup along with hot pepper sauce to taste, and salt, if needed. Discard bones.Ladle into heated soup plates and accompany with freshly baked corn bread or chunks of good country bread. Better yet, cool soup, cover, and refrigerate overnight. Next day, reheat and serve.Product DescriptionFrom trusted cookbook author and food writer Jean Anderson comesFalling Off the Bone, a collection of recipes for simple, delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes. With beautiful color photographs throughout, this cookbook shows just how mouthwateringly delicious simple home cooking can be.Falling Off the Bone dishes up quintessential comfort food—recipes that are ideal for virtually any tough cut of beef, pork, lamb, or veal. Anderson shows you how to use slow cooking methods like braising, pot- roasting, and simmering to coax amazing flavors out of the most common and affordable cuts.    • Features sumptuously photographed recipes for such soul-satisfying dishes as Beef Catalan, Ossobuco, Hassle-Free Oven Stew of Lamb with Peppers and Prosciutto, and Glazed Sweet-Sour Spareribs    • Perfect for cooks on a budget, these recipes make the most of affordable cuts of meat    • Written by one of America's most respected food writers and cookbook authorsFor anyone who wants to eat like a king on a penny-pincher’s budget,Falling Off the Boneleads the way. It brims with nourishing comfort foods that are simple, delicious, and more tender than you ever dreamed possible.Recipe Excerpts fromFalling Off the BoneRagout of Beef with Cranberries and Wild MushroomsBaltic Lamb and Kale SoupPork Shoulder Steaks Creole

Books - New and Used

The following guidelines apply to books:

  • New: A brand-new copy with cover and original protective wrapping intact. Books with markings of any kind on the cover or pages, books marked as "Bargain" or "Remainder," or with any other labels attached, may not be listed as New condition.
  • Used - Good: All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels. Shrink wrap, dust covers, or boxed set case may be missing. Item may be missing bundled media.
  • Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may but the dust cover may be missing. Pages may include limited notes and highlighting, but the text cannot be obscured or unreadable.

Note: Some electronic material access codes are valid only for one user. For this reason, used books, including books listed in the Used – Like New condition, may not come with functional electronic material access codes.

Shipping Fees

  • Stevens Books offers FREE SHIPPING everywhere in the United States for ALL non-book orders, and $3.99 for each book.
  • Packages are shipped from Monday to Friday.
  • No additional fees and charges.

Delivery Times

The usual time for processing an order is 24 hours (1 business day), but may vary depending on the availability of products ordered. This period excludes delivery times, which depend on your geographic location.

Estimated delivery times:

  • Standard Shipping: 5-8 business days
  • Expedited Shipping: 3-5 business days

Shipping method varies depending on what is being shipped.  

Tracking
All orders are shipped with a tracking number. Once your order has left our warehouse, a confirmation e-mail with a tracking number will be sent to you. You will be able to track your package at all times. 

Damaged Parcel
If your package has been delivered in a PO Box, please note that we are not responsible for any damage that may result (consequences of extreme temperatures, theft, etc.). 

If you have any questions regarding shipping or want to know about the status of an order, please contact us or email to support@stevensbooks.com.

You may return most items within 30 days of delivery for a full refund.

To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging.

Several types of goods are exempt from being returned. Perishable goods such as food, flowers, newspapers or magazines cannot be returned. We also do not accept products that are intimate or sanitary goods, hazardous materials, or flammable liquids or gases.

Additional non-returnable items:

  • Gift cards
  • Downloadable software products
  • Some health and personal care items

To complete your return, we require a tracking number, which shows the items which you already returned to us.
There are certain situations where only partial refunds are granted (if applicable)

  • Book with obvious signs of use
  • CD, DVD, VHS tape, software, video game, cassette tape, or vinyl record that has been opened
  • Any item not in its original condition, is damaged or missing parts for reasons not due to our error
  • Any item that is returned more than 30 days after delivery

Items returned to us as a result of our error will receive a full refund,some returns may be subject to a restocking fee of 7% of the total item price, please contact a customer care team member to see if your return is subject. Returns that arrived on time and were as described are subject to a restocking fee.

Items returned to us that were not the result of our error, including items returned to us due to an invalid or incomplete address, will be refunded the original item price less our standard restocking fees.

If the item is returned to us for any of the following reasons, a 15% restocking fee will be applied to your refund total and you will be asked to pay for return shipping:

  • Item(s) no longer needed or wanted.
  • Item(s) returned to us due to an invalid or incomplete address.
  • Item(s) returned to us that were not a result of our error.

You should expect to receive your refund within four weeks of giving your package to the return shipper, however, in many cases you will receive a refund more quickly. This time period includes the transit time for us to receive your return from the shipper (5 to 10 business days), the time it takes us to process your return once we receive it (3 to 5 business days), and the time it takes your bank to process our refund request (5 to 10 business days).

If you need to return an item, please Contact Us with your order number and details about the product you would like to return. We will respond quickly with instructions for how to return items from your order.


Shipping Cost


We'll pay the return shipping costs if the return is a result of our error (you received an incorrect or defective item, etc.). In other cases, you will be responsible for paying for your own shipping costs for returning your item. Shipping costs are non-refundable. If you receive a refund, the cost of return shipping will be deducted from your refund.

Depending on where you live, the time it may take for your exchanged product to reach you, may vary.

If you are shipping an item over $75, you should consider using a trackable shipping service or purchasing shipping insurance. We don’t guarantee that we will receive your returned item.

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