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.
- Price: $24.95
- Other formats: Ebook
- Size: 8 x 9
- Pages: 304
- Format: Paperback
- 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.
The Fat Kitchen
by Andrea Chesman and Michael Ruhlman
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