For all of history, minus the last thirty years, fat
has been at the centre of human diets and cultures.
McLagan sets out with equal parts passion, scholarship
and appetite to win us back to a healthy relationship
with animal fats. She achieves this through enlightening
us with the many ways fat is indispensable to our health
and by demonstrating, through a range of delicious
recipes, how fat is fundamental to the flavour of our
food. Observing that we may 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, 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.Jennifer McLagan is a chef and a much sought
-after food stylist and writer who has worked around the
world, including Paris, London and Australia. Her first
book Bones (2005) was widely acclaimed and won the James
Beard award for single subject food writing. She is a
regular contributor to Fine Cooking and Food &
Drink. She currently lives in Toronto with her
husband. |
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