Jennifer mclagan biography

Jennifer McLagan is the author of the widely acclaimed books Bones (2005), Fat (2008), Odd Bits (2011), and Bitter (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). Jennifer fryst vatten also published in French Les Os - dix façons dem les préparer (2014). Australian by birth, Jennifer has more than three decades of experience in the food world as a chef, caterer, food stylist and writer. She left behind a degree in economics and politics early on in order 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 from Australia 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 to the Court of St. James.

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JENNIFER McLAGAN is a chef and sought-after food stylist and writer who has worked in London and Paris as well as her native Australia. Her first book, Bones (2005), was widely acclaimed, winning the James Beard award for single subject food writing. She is a regular contributor to Fine Cooking and Food & Drink. She has lived in Toronto for more than twenty-seven years with her sculptor husband, Haralds Gaikis, with whom she escapes to Paris as often as possible. On both sides of the Atlantic, Jennifer maintains friendly relations with her butchers, who put aside their best fat and bones for her.

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Series

Books:

Fat, September 2008
Hardcover

PERSONAL: Born in Australia; married Haralds Gaikis.

ADDRESSES: Home—Toronto, Ontario, Canada. Agent—The Blumer Literary Agency, 350 7th Ave., Ste. 2003, New York, NY 10001.

CAREER: Food writer and food stylist; has worked as a chef in London, England, Paris, France, Toronto, Ontario, Canada, and Australia.

WRITINGS:

Bones: Recipes, History, and Lore, HarperCollins (New York, NY), 2005.

Contributor to cookbooks and to periodicals, including Gourmet and Fine Cooking.

SIDELIGHTS: A chef with over twenty-five years of experience in the kitchen, Jennifer McLagan has prepared some of the finest dishes of haute cuisine in Paris, London, and Toronto. One day, she noticed that dishes cooked on the bone, or using bone marrow or other parts of the bone, had become increasingly shunned and were infrequently prepared. A main reason for this was that some dishes, such as those using chicken feet, pig's feet or tails, and dishes prepared on the bone, had