An Appreciation of A Misunderstood Ingredient, With RecipesBook - 2008
Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking 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. Fat is hot, as public consciousness shifts away from fatphobia, and foodies embrace high-quality fats like lardo and artisanal butters. Sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers. Jennifer McLagan is a chef, food stylist, and food writer who has worked in London and Paris as well as her native Australia. Her writing has appeared in many magazines, including Gourmet and Fine Cooking.
Publisher: Toronto : McClelland & Stewart, c2008
Characteristics: 232 p. : col. ill. ; 26 cm