Interviews with...
Jennifer McLagan
 Bones: Recipes History & Lore
Jennifer McLagan
To gnaw on bones in a world where most meat is sold skinless and boneless in
Styrofoam trays is almost a radical act. In championing bone-in cooking, Toronto-based
food writer and stylist Jennifer McLagan reconnects us with the aromatic, flavour,
and tactile experiences which have largely been lost in modern cooking. From
stocks to desserts, from meat and game to fish,these dishes reward all the senses.
Colour photos.
CB: The
first album/CD/eight track you bought?
JM: Carole King's Tapestry.
CB: What was your first car?
JM: A red Mazda RX4 in Australia.
CB: Your favourite junk food?
JM: Red Licorice.
CB: What kitchen
gadget or piece of equipment can't you live without?
JM: A good chef's knife.
CB: Your favourite ingredient,
or food?
JM: White truffles
CB: Most over-rated ingredient, or food?
JM: Sundried tomatoes.
CB: What was the first cookbook you used?
JM: I don't remember, it was something French.
CB: Your favourite authors, doesn't have to be cookbook
authors?
JM: I don't have one, I read a lot of biographies.
CB: Your favourite city?
JM: Paris, we have an apartment there.
CB: What is your greatest extravagance/indulgence?
JM: Vintage champagne!
CB: Your favourite movie?
JM: The Thin Man.
CB: What was your first job?
JM: I worked in a plastic bottle factory.
CB: What kind of music do you like?
JM: Jazz.
CB: Your favourite sports team?
JM: The Australian National Cricket Team.
CB: Your pet peeve when dining out?
JM: Pepper grinders.
CB: Your favourite drink?
JM: A gin and tonic using Hendricks Gin.
CB: If you could change one thing in the food & wine
industry what would it be?
JM: Long, 15-line descriptions of items on restaurant menus.
CB: Who
has been the biggest influence on your career?
JM: Elizabeth David.
CB: What four people, alive or dead, would you invite to
dinner? (assuming you would invite your significant other to have six around
the dinner table!)
JM: Nigel Slater, Michel Bras, Stephanie Alexander, Margaret
Visser.
Back to top
|
