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Fat : an appreciation of a misunderstood ingredient, with recipes

Author: Jennifer McLagan
Publisher: Berkeley, Calif. : Ten Speed Press, ©2008.
Edition/Format:   Book : EnglishView all editions and formats
Database:WorldCat
Summary:
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  Read more...
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Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Jennifer McLagan
ISBN: 9781580089357 1580089356
OCLC Number: 212627332
Description: 232 p. : col. ill. ; 27 cm.
Contents: A matter of fat --
Butter : worth it --
Pork fat : the king --
Poultry fat : versatile and good for you --
Beef and lamb fats : overlooked but tasty.
Responsibility: Jennifer McLagan ; photography by Leigh Beisch.
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Abstract:

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.

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