Fat: An Appreciation of a Misunderstood Ingredient with Recipes - Hardcover

Jennifer McLagan

4.18

844 ratings by Goodreads

9781906417277: Fat: An Appreciation of a Misunderstood Ingredient with Recipes

Hardcover

ISBN 10: 190641727X ISBN 13: 9781906417277

Publisher: Jacqui Small LLP, 2009

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Shows us the many ways fat is indispensable to our health and demonstrates through a range of delicious recipes, how fat is fundamental to the flavour of our food. Including more than 100 recipes, this title offers guidance on sourcing, rendering, flavouring, using and storing animal fats, whether bacon, schmaltz or suet.

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Review:

'A refreshing departure from the plethora of quick, low-fat, after-work suppers books out there. It's one for people who love to cook'

Synopsis:

For all of history, minus the last thirty years, fat has been at the centre of human diets and cultures. McLagan sets out with equal parts passion, scholarship and appetite to win us back to a healthy relationship with animal fats. She achieves this through enlightening us with the many ways fat is indispensable to our health and by demonstrating, through a range of delicious recipes, how fat is fundamental to the flavour of our food.Observing that we may now know everything about olive oil, we may not know what to do with lard or bone marrow, McLagan offers extensive guidance on sourcing, rendering, flavouring, using and storing animal fats, whether bacon, schmaltz or suet. Stories, lore, quotations and tips round out this rich and unapologetic celebration of food at its very best.The book is divided into sections by type of fat - Butter (worth it), Pork Fat (the king), Poultry Fat (versatile and good for you), Beef and Lamb Fats (overlooked but tasty) - and each chapter opens with a comprehensive description of the history, the types and the uses of each type of fat followed by a range of fabulous recipes.Chef, Jennifer McLagan, sets out to win us back to a healthy relationship with fat in this comprehensive guide to storing, preparing and cooking with fat.

The wealth of information on the cultural, historical and scientific facts and the 35 food photos make this an interesting and enjoyable read. There are more than 100 recipes ranging from including: Butter-Poached Scallops, Homemade Butter, Duck Confit, Sauteed Foie Gras with Gingered Vanilla Quince, Prosciutto-Wrapped Halibut with Sage Butter, Steak and Kidney Pie, and Bacon Spice Cookies.

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