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Fat: An Appreciation of a Misunderstood Ingredient with Recipes

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Synopses & Reviews

Publisher Comments:

An appealing exploration of fat in cooking — a component of food that's newly fashionable — with recipes and culinary history.

Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves culinary fat and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, and beef and lamb fats, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as thirty-six styled food photos make for a plump, juicy, satisfying package for food lovers

Product Details

ISBN:
9781906417468
Author:
Mclagan, Jennifer
Publisher:
Jacqui Small
Author:
McLagan, Jennifer
Subject:
Cooking and Food-General
Publication Date:
20120531
Binding:
TRADE PAPER
Language:
English

Related Subjects

Arts and Entertainment » Humor » Parodies
Arts and Entertainment » Music » General
Cooking and Food » General
Health and Self-Help » Health and Medicine » Diet and Nutrition
Reference » Science Reference » Technology
Travel » General

Fat: An Appreciation of a Misunderstood Ingredient with Recipes New Mass Market
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Product details pages Jacqui Small - English 9781906417468 Reviews:
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