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.
Jennifer gives an overview of the book:
Jennifer McLagan is one of Canada’s most sought-after food stylists. In recent years, she has also developed a second and parallel career as a widely read food journalist and cookbook author, which allows her to work sitting down.
Australian by birth, McLagan left...
Jennifer McLagan's cookbooks are joyously contrarian affairs. In 2005, she published the finger-licking and terrific "Bones." Now she has "Fat." This is no quick-and-easy book featuring chicken cutlets with...