Animal fats are being welcomed back into the kitchen! Chefs and home cooks alike are rediscovering how fats create amazing texture — from the flakiest lard pie crust to the crispiest fried chicken — and define the flavor of a dish like authentic clam chowder with salt pork or duck fat French fries.
The Fat Kitchen is the comprehensive guide to rendering and using whole animal fats, including lard, tallow, and poultry fat. Cooks will learn the distinctive qualities and best uses of each fat along with methods for curing and storing them. In addition, 100 scrumptious recipes highlight traditional cultural favorites like matzoh ball soup, pasta carbonara, pork tamales, roast beef with Yorkshire pudding, Southern-style collards, confit chicken, New England baked beans, and jelly doughnuts.
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- Price: $24.95
- Other formats: Product
- Size: 8.06 x 9
- Pages: 304
- Format: Paperback / softback
- ISBN: 9781612129136
Take A Look
Give yourself permission to eat healthy animal fats Andrea Chesman’s way and you will never feel hungry or unsatisfied again!
This is a book after my own heart — unapologetic, clear, and filled with recipes that make me want to head to the kitchen.
Will have you correctly convinced that fat is your friend. Repeat after us: Fat is your friend.
The Fat Kitchen could not be more timely. It’s a guide to preparing and using animal fats, indulgently or sparingly, in all sorts of delectable ways. Tempting recipes … open new horizons.
A surprisingly beautiful cookbook … full of information on which fats come from which parts of animals, how to render them at home (or where to buy them) and how to store and use them properly. But the real showpiece of The Fat Kitchen is its many delectable recipes. Each one includes gorgeous photos, detailed instructions and tips on how to best incorporate fats. And the recipes themselves will have readers salivating, including Onion Confit and Chorizo-Cheese Empanadas; Curried Beef Pasties in the savory section; and Amish Potato Buns, Jelly Doughnuts and Blueberry Galette in the sweets. Any home cook wanting to avoid processed oils, as well as anyone hoping for more tender baked goods and tasty main dishes, is sure to enjoy The Fat Kitchen.
Chesman looks at the chemistry and biology of fats and concludes that they can be put to good, healthy, and constructive use in cooking.
The Fat Kitchen
by Andrea Chesman and Michael Ruhlman
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