Fat: An Appreciation of a Misunderstood Ingredient with Recipes by Jennifer McLagan
-
Homemade butter (page 21)
from Fat: An Appreciation of a Misunderstood Ingredient Fat by Jennifer McLagan
show
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
Reviews about Recipes in this Book
-
Butter chicken (Murgh makhani)
-
Full review
Cupcake Muffin
Besides the heat, the sauce has fantastic spices (cumin, cardamom, and ginger) that taste wonderful together and really make this chicken special - well, all that butter doesn't hurt either!
-
- ISBN 10 190641727X
- ISBN 13 9781906417277
- Published Mar 01 2009
- Format Hardcover
- Page Count 232
- Language English
- Countries United Kingdom
- Publisher Aurum Press
- Imprint Jacqui Small LLP
Publishers Text
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. Jennifer McLagan is a chef and a much sought -after food stylist and writer who has worked around the world, including Paris, London and Australia. Her first book Bones (2005) was widely acclaimed and won the James Beard award for single subject food writing. She is a regular contributor to Fine Cooking and Food & Drink. She currently lives in Toronto with her husband.Other cookbooks by this author
- Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes
- Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes
- Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes
- Bitter: A Taste of the World's Most Dangerous Flavour, with Recipes
- Blood
- Blood with Recipes
- Bones: Recipes, History and Lore
- Bones: Recipes, History and Lore
- Cooking on the Bone: Recipes, History and Lore
- Cooking on the Bone: Recipes, History and Lore
- Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
- Fat: An Appreciation of a Misunderstood Ingredient with Recipes
- Fat: An Appreciation of a Misunderstood Ingredient
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits: How to Cook the Rest of the Animal
