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Fat: An Appreciation of a Misunderstood Ingredient, with Recipes (2008)

av Jennifer McLagan

Medlemmar	Recensioner	Popularitet	Genomsnittligt betyg	Omnämnanden
237	4	113,342	(4.25)	3
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… (mer)

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Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes av Jennifer McLagan (dajashby)
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Odd Bits: How to Cook the Rest of the Animal av Jennifer McLagan (dajashby)
dajashby: The same formula; history, lore, memoir, science and recipes, handsomely presented.

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I really love this book, good reading as well as good recipes. Ribroast/yorkshire pudding is great. Marmalade pudding not so much: delicious, but weird texture. (

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bobandjohn | Jan 15, 2012 |

Finally, somebody that loves cooking with fat. This is a wonderful cooking book and an informative one. The book is full of information and history of why we do love to eat fat and why we should.
I carried this book all over with me, taking notes here and there, even with me at the grocery store and people look at the title with a strange face. I had to remove the paper jacket of this book because it was attraction too much attention.
I will probably get her other book : ‘Bones’ (

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labelleaurore | Oct 14, 2009 |

http://retorte.blogspot.com/2008/09/book-review-fat.html

allykat | Sep 29, 2008 |

http://rockinbookworms.blogspot.com/2008/09/fat.html

BookwormCollective | Sep 29, 2008 |

datum ▼ | röster

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Priser

Canadian Culinary Book Award (Vinnare – Honour Book 2009)

IACP Cookbook Award (Vinnare – Single Subject – 2009)

James Beard Foundation Award (Vinnare – Cookbook of the Year – 2009)

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Fat: An Appreciation of a Misunderstood Ingredient, with Recipes

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Fat: An Appreciation of a Misunderstood Ingredient, with Recipes

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Information från den engelska sidan med allmänna fakta. Redigera om du vill anpassa till ditt språk.

Fat

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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

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