Happy Cyber Week! Get 25% off + free shipping on all orders with promo code CYBER18. Learn more »

The Fat Kitchen

How to Render, Cure & Cook with Lard, Tallow & Poultry Fat

By Andrea Chesman

Foreword by Michael Ruhlman

Product details

Published By
Storey Publishing, LLC
Categories
Number Of Pages
304
Publication Date
November 13, 2018
ISBN
9781612129136

The Fat Kitchen

How to Render, Cure & Cook with Lard, Tallow & Poultry Fat

By Andrea Chesman

Foreword by Michael Ruhlman

Also available at

Description

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.

Read more

Review quotes

“This is a book after my own heart — unapologetic, clear, and filled with recipes that make me want to head to the kitchen.” — Michael Ruhlman, author of Charcuterie, The Book of Schmaltz, and Grocery: The Buying and Selling of Food in America, from the foreword

“Give yourself permission to eat healthy animal fats Andrea Chesman’s way and you will never feel hungry or unsatisfied again!” — Sally Fallon Morell, President, The Weston A. Price Foundation

Read more

Product details

Published By
Storey Publishing, LLC
Categories
Number Of Pages
304
Publication Date
November 13, 2018
ISBN
9781612129136

Share with your friends