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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
What you’ll find here are facts about fat that are likely going to be different from what conventional wisdom has led you to believe. Go ahead and open your mind.Published 13 days ago by Marie G
I love meat (and yes meat fat) however, I am cautious about eating fat. but I love meat, this has terrific, wonderful sounding recipes, that I am still working my way up to fixing... Read morePublished 1 month ago by Lenore Blueford
We have raised hogs for several years, and this last time we butchered, I rendered the fat into lard. It is AMAZING. Read morePublished 6 months ago by Shelley Miller
This book is wonderful. I have made a couple of recipes so far, and the one I like best is the marrow bones. So yummy. I am so happy that fat is making a comeback. Read morePublished 6 months ago by Jane Baxter
Great Book that is packed with receipes as well as the history of fat. In a culture that has made FAT a dirty word this book explains its importance to both health, and taste. Read morePublished 8 months ago by jrob63
Clearly excellent. Fat has a bad rap and this explains why we should use it and the differences from different types of fat. Ever wonder why chicken soup is good for the sick? Read morePublished 9 months ago by Craig Ostman
I grew up outside the US with home rendered lard, imported French butter, and saved duck fat and goose fat. Read morePublished 12 months ago by J. Wang
Another good book more people should read. Full of good info. Arrived in great condition. I wish you wouldn't
t require so much dscriptions.