“Striking a recessionary tone, Anderson (NEW DOUBLEDAY COOKBOOK) explores not just beef, veal, lamb, and pork, but focuses specifically upon their less expensive, ‘bony and/or sinewy cuts.’ The handy preface provides tips on tenderization, and there are charts illustrating from where upon each animal the tough cuts are carved.”

-- PUBLISHERS WEEKLY

“As America reluctantly settles into what looks like a long recession, Anderson delivers this timely tome about how to cook tough but inexpensive cuts of meat so that they come out meltingly fork-tender. You will be inspired. I certainly was.”

--SARA MOULTON, author, SARA MOULTON’S
EVERYDAY FAMILY DINNERS

“This book is chock-full of original, authoritative, wonderful surprises, and if the Smothered Pork Shoulder with Caraway Cabbage I cooked up is any indication of luscious satisfaction, my copy will be dog-eared in no time.”

-- JAMES VILLAS, author, PIG, and also THE BACON COOKBOOK

“Every time Jean Anderson comes out with a book, I get excited! Her books are always full of practical, mouthwatering recipes, highly personal expressions as well as hard won knowledge. FALLING OFF THE BONE is no exception . . . This book is a keeper!”

-- PAULA WOLFERT, author, THE SLOW MEDITERRANEAN KITCHEN

“Another stellar cookbook in her repertoire of classics, Jean Anderson’s FALLING OFF THE BONE celebrates the lesser cuts and elevates them to mouthwatering tenderness. Whenever I want to be inspired in the kitchen and guided by a voice of authority, I always look to Jean Anderson.”

-- KIM SUNÉE, author, TRAIL OF CRUMBS: Hunger, Love, and the Search for Home

"Most of the recipes in Jean Anderson's newest book, FALLING OFF THE BONE, are, as she says, 'cooked low and slow . . . they're versatile, deeply flavorful, and supremely succulent.' Now if that isn't a description of what I want to cook and serve as cool weather arrives, what is?"

-- NEAL O'DONNELL, MOUNTAIN HOME MAGAZINE