Fat

Fat

An Appreciation of A Misunderstood Ingredient, With Recipes

Book - 2008
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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
Publisher: Berkeley, Calif. : Ten Speed Press, c2008
ISBN: 9781580089357
1580089356
Characteristics: 232 p. : col. ill. ; 27 cm

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dprodrig
Dec 05, 2012

Fantastic book, full of interesting facts, gorgeous pictures, and neat recipes on how to incorporate different types of natural fat into the diet. Wish some of the recipes went into more detailed instructions though.

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SWRLibrarian
Sep 24, 2011

Excellent cookbook. Doable recipies. Screwy Dewey number.

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