Fat: An Appreciation of a Misunderstood Ingredient, with Recipes

by Jennifer McLagan

Other authorsLeigh Beisch (Photographer)
Hardcover, 2008


Call number

Reference - Technique -- MCL

Call number

Reference - Technique -- MCL


Ten Speed Press (2008), Edition: 8.2.2008, Hardcover, 240 pages


Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers. -- publisher description.


Physical description

240 p.; 8.3 inches

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