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Rediscover Real Flavor:
Cook with Animal Fat
For superior taste and texture, there is nothing like cooking with fats rendered from healthy, pasture-raised animals. Foods prepared with animal fats are just plain better — from traditional international dishes like pork carnitas and beef goulash to baked goods including buttermilk biscuits and jam thumbprint cookies. And of course, nothing makes for a flakier, more delicious piecrust! While cooking with animal fats has fallen out of favor over the last 50 years, new studies show that fats from ethically raised animals are actually more healthy than industrial vegetable seed-based fats and oils. Coupled with increased availability of animal fats in markets and online, it’s clear that Fat is Back!
To bring the art of cooking with animal fats to your home kitchen, we’re giving away a selection of premium animal fats produced by
Fatworks (the “Defenders of Fat”); a gift certificate from D’Artagnan, a company committed to the natural production of sustainable, humanely-raised, quality meats; and a copy of Andrea Chesman’s new book The Fat Kitchen, which provides instructions for rendering fat at home as well as 100 mouthwatering recipes for cooking and baking with lard, tallow, and poultry fat.
*We suggest using your D’Artagnan gift certificate to purchase a whole goose, from which — using the methods outlined in The Fat Kitchen — you’ll not only be able to render up to 9 oz. of goose fat but can also roast a show-stopping dinner party entrée!
Sweepstakes runs from December 11, 2018 to January 7, 2019.
by Andrea Chesman
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.
Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled Pantry, Serving Up the Harvest, 101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.
It’s a debate bakers know well: Which makes the flakiest piecrust — butter or lard? Author Andrea Chesman digs into the reasons to opt for the purer form of fat.
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