Until just thirty years ago, fat was at the centre of human diets and culture. Chef Jennifer McLagan sets out with equal parts passion, scholarship and appetite to win us back to a healthy relationship with animal fats. The range of delicious recipes - including Butter-poached Scallops, Sauteed Foie Gras with Gingered Vanilla Butter and Duck Confit, winningly demonstrates how fundamental fat is to the flavour of food, and Jennifer reveals the many ways in which fat is actually healthy. Whilst, these days, we may know everything about olive oil, we're less aware of how to use lard and 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.
Product code: AEFEO
Publisher: Aurum Press Ltd
Dimensions: 25.1cm x 20.1cm
Publish date: 01/05/2012
Help our customers make the best choices by telling everyone what you think about this product.
There are currently no customer reviews for this product. Why not be the first?