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Jennifer McLagan is a chef, food stylist, and writer who has worked in London and Paris as well as her native Australia. Her book, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, won the Best Single Subject Cookbook award, as well as Cookbook of the Year, at the 2009 James Beard Awards. Her first book, Bones, was widely acclaimed, winning the James Beard Award for single-subject food writing. She is a regular contributor to Fine Cooking and Food & Drink. She has lived in Toronto for more than 27 years with her sculptor husband, Haralds Gaikis, with whom she escapes to Paris as often as possible. On both sides of the Atlantic, Jennifer maintains friendly relations with her butchers, who put aside their best fat and bones for her.
(Photo © Rob Fiocca)
Pumpkin and Bacon Soup
Great book. I really like some recipes as low-temp poach (confit) and other techniques that some professional cook missing, but also some techniques that can be done in home using... Read morePublished 2 months ago by Juan P.
Finally a book about fat, needed for the fat-soluble vitamins. Cut down the carbs, sugars and junk foods, folks. And eat the proper, needed kinds of fat!Published 3 months ago by On the Cape
It is interesting, but the recipes are too eclectic for me.Published 3 months ago by Susan J. Williams
This series is spectacular, both informative and great recipes. Every time I think that one is my favorite, I pick up another and it is an instant case of "Love The One You're... Read morePublished 4 months ago by CMuzz
I love this book. It has confirmed what I have always suspected and done so scientifically. I now use almost no oil (oil gives me problems with the exception of olive oil and... Read morePublished 4 months ago by Orksneg