Synopsis
Reintroduce flavor and texture to home cooking, from duck fat French fries to perfectly flaky lard pie crust, with this definitive reference for processing, preserving, and cooking with animal fats.
"synopsis" may belong to another edition of this title.
About the Author
Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled Pantry, Serving Up the Harvest, 101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont. Michael Ruhlman is the author of The Elements of Cooking, The Soul of a Chef, and The Making of a Chef: Mastering Heat at the Culinary Institute of America, among others.
From the Back Cover
Cooking and baking with animal fats imparts unparalleled flavor and delicate texture to everyday dishes. Pastries turn out tender and flaky, cookies rise higher, and fried foods are light, crisp, and caramelized without being greasy. Andrea Chesman's complete guide to sourcing, rendering, and preparing food with lard, tallow, suet, and poultry fat will give every home cook the confidence to bring fat back into the kitchen - with mouthwatering results.
"About this title" may belong to another edition of this title.
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The Fat Kitchen : How to Render, Cure and Cook with Lard, Tallow and Poultry Fat
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Fat Kitchen, The: How to Render, Cure & Cook with Lard, Tallow & Poultry Fat
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The Fat Kitchen
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The Fat Kitchen
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Paperback. Condition: New. Animal fats are being welcomed back into the kitchen! Chefs and home cooks alike are rediscovering how fats create amazing texture - from the flakiest lard pie crust to the crispiest fried chicken - and define the flavor of a dish like authentic clam chowder with salt pork or duck fat French fries.The Fat Kitchen is the comprehensive guide to rendering and using whole animal fats, including lard, tallow, and poultry fat. Cooks will learn the distinctive qualities and best uses of each fat along with methods for curing and storing them. In addition, 100 scrumptious recipes highlight traditional cultural favorites like matzoh ball soup, pasta carbonara, pork tamales, roast beef with Yorkshire pudding, Southern-style collards, confit chicken, New England baked beans, and jelly doughnuts. Seller Inventory # LU-9781612129136
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The Fat Kitchen: How to Render, Cure & Cook with Lard, Tallow & Poultry Fat
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Workman Publishing Company, Incorporated, 2018
ISBN 10: 1612129137
ISBN 13: 9781612129136
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