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Fat, September 2008
Hardcover
An Appreciation Of A Misunderstood Ingredient, With Recipes
Ten Speed Press
September 2008
On Sale: September 1, 2008
240 pages ISBN: 1580089356 EAN: 9781580089357 Hardcover
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For all of history, minus the last thirty years, fat has
been at the center of human diets and cultures. When
scientists theorized a link between saturated fat and heart
disease, industry, media, and government joined forces to
label fat a greasy killer, best avoided. But according to
Jennifer McLagan, not only is our fat phobia overwrought, it
also hasn’t benefited us in any way. Instead it has driven
us into the arms of trans fats and refined carbohydrates,
and fostered punitive, dreary attitudes toward food–that
wellspring of life and pleasure. In Fat, McLagan sets out with equal parts passion,
scholarship, and appetite to win us back to a healthy
relationship with animal fats. She starts by defusing fat’s
bad rap, both reminding us of what we already know–that fat
is fundamental to the flavor of our food–and enlightening us
with the many ways fat (yes, even animal fat) is
indispensable to our health. Mostly, though, Fat is about pleasures–the satisfactions of
handling good ingredients skillfully, learning the cultural
associations of these primal foodstuffs, recollecting and
creating personal memories of beloved dishes, and gratifying
the palate and the soul with fat’s irreplaceable savor. Fat
lavishes the reader with more than 100 recipes from simple
to intricate, classic to contemporary, including: • Butter-Poached Scallops
• Homemade Butter
• Carnitas
• Duck Confit
• Sautéed Foie Gras with Gingered Vanilla Quince
• Prosciutto-Wrapped Halibut with Sage Butter
• Steak and Kidney Pie
• Lamb Fat and Spinach Chapati
• Bacon Spice
• Cookies
• Salted Butter Tart Observing that though we 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,
flavoring, using, and storing animal fats, whether butter or
bacon, schmaltz or suet. Stories, lore, quotations, and tips
touching on fat’s place in the kitchen and in the larger
culture round out this rich and unapologetic celebration of
food at its very best.
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