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 ...
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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.
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Add this copy of Fat to cart. $21.09, good condition, Sold by Zoom Books East rated 4.0 out of 5 stars, ships from Glendale Heights, IL, UNITED STATES, published 2012 by Jacqui Small.
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Book is in very good condition and may include minimal underlining highlighting. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
Add this copy of Fat to cart. $21.10, good condition, Sold by ZBK Books rated 4.0 out of 5 stars, ships from Woodland Park, NJ, UNITED STATES, published 2012 by Jacqui Small.
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Used book in good and clean conditions. Pages and cover are intact. Limited notes marks and highlighting may be present. May show signs of normal shelf wear and bends on edges. Item may be missing CDs or access codes. May include library marks. Fast Shipping.
Add this copy of Fat: an Appreciation of a Misunderstood Ingredient With to cart. $35.50, very good condition, Sold by Reuseabook rated 4.0 out of 5 stars, ships from Gloucester, GLOS, UNITED KINGDOM, published 2012 by Jacqui Small LLP.
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Dispatched, from the UK, within 48 hours of ordering. Though second-hand, the book is still in very good shape. Minimal signs of usage may include very minor creasing on the cover or on the spine.
Add this copy of Fat to cart. $51.13, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2009 by Aurum Press Ltd.
Add this copy of Fat to cart. $56.64, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2012 by Jacqui Small.
Add this copy of Fat to cart. $77.37, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2012 by Jacqui Small.
Add this copy of Fat to cart. $80.41, new condition, Sold by Just one more Chapter rated 3.0 out of 5 stars, ships from Miramar, FL, UNITED STATES, published 2012 by Jacqui Small.
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