Some of you will say, OH, that looks so ugly. Yes it does. Some will say, oh quite gloppy, dark and terrifying. Well sure it is. But if you have your own 12 hour stock on hand, are you just going to add butter and drizzle it on a piece of bland naked meat? I say no. I say brown some oxtails and let it braise as low as long as you can with aromatic vegetables. The effect is not unlike osso bucco, but the depth of flavor is so intense and pure, that it shoots straight into you brain. There MUST be a very strong jammy zin to go with this. And if you have dogs, give them the bones. I have never seen anything better defining contentment as this.
Food Historian at the University of the Pacific. Director of Food Studies in San Francisco.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Latest: At the Table. Noodle Soups coming up next!