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Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient Paperback – April 10, 2012


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Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient + The Lost Art of Pie Making Made Easy + Aunt Barb's Bread Book
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Product Details

  • Paperback: 272 pages
  • Publisher: Andrews McMeel Publishing; Original edition (April 10, 2012)
  • Language: English
  • ISBN-10: 1449409741
  • ISBN-13: 978-1449409746
  • Product Dimensions: 8.9 x 7.3 x 0.9 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (78 customer reviews)
  • Amazon Best Sellers Rank: #105,676 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Grit is a bimonthly magazine distributed throughout the United States and Canada that celebrates country lifestyles of all kinds, while emphasizing the importance of community and stewardship. As North America's premier rural-lifestyle title, Grit publishes feature-length articles on a broad range of topics that appeal to those already living in the country and to those who aspire to get there. Their readers are well-educated, successful, and choose to live on the land for many reasons. Most do not depend on their soil for significant income; some choose not to work their land (in the conventional sense) at all. But all share an appreciation for life out where the pavement ends.

Grit offers practical advice; product reviews; livestock guides; gardening, cooking, and other do-it-yourself information; humor; and inspirational stories of folks who moved to the country and loved it. Each issue covers topics related to country living, land management, wildlife, gardening, livestock or pets, skills and techniques, seasonal food, community, machinery or tools, and lifestyle events. It is one of many magazines published by Ogden Publications, Inc. in Topeka, Kansas.

Customer Reviews

4.8 out of 5 stars
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See all 78 customer reviews
The recipes are tried and true and sooo tasty.
M. OBrien
At my last party the book was passed around by my friends and they loved it.
Devora Logan-Muise
Great cookbook for the old fashion good cooking, highly recommend.
Elizabeth M.

Most Helpful Customer Reviews

26 of 26 people found the following review helpful By M. OBrien on August 3, 2012
Format: Paperback Verified Purchase
I love this cookbook.

I have my own homemade lard from raising a backyard pig every year, but had not appreciated how versatile an ingredient it is before getting this book.

The recipes are tried and true and sooo tasty.

Another great thing -- I got a free subscription to GRIT magazine through a postcard in the back of this cookbook. The magazine usually sells for more than what I pad for the book so I was very happy with that bonus.
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40 of 43 people found the following review helpful By George Erdosh on April 24, 2012
Format: Paperback
Just reading the title of this cookbook, Lard, is likely to turn most home cooks off--but not professionals. Good lard has special properties that give quality and flavor to many types of foods, particularly baked goodies. Even dietician may consent, since lard is no more harmful to health than butter (and who can cook without butter?). Published by the editors of Grit Magazine, this is a good all-purpose cookbook having mainly standard recipes (Texas Hash, Fried Chicken) but in every single one the secret ingredient is lard. Not inexpensive generic kind available in supermarkets but the old-fashioned, unprocessed, flavorful lard you find in specialty food stored, online (expensive!) or render yourself. Some not so common recipes pop up here and there (Spaghetti with chicken liver, fried in lard; Chocolate kraut cake). The book's production is simple with monochrome brown-toned photos and text in brown and blue. Head notes are very good. The layout is excellent, cook friendly, and many, many stories related to pigs and lard are dispersed among recipes. Three set of inbound food photos provide additional illustrations. List of recipes in front of each chapter is helpful. Well cross referenced index is excellent. (As reviewed for Sacramento/San Francisco Book Review.)
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14 of 15 people found the following review helpful By t74clep on June 8, 2012
Format: Paperback Verified Purchase
Excellent choice if you are looking for info on the subject. I am purchasing
copies for family members. Well worth the money, plus you get a bonus magazine
subscription to "Grit".
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5 of 5 people found the following review helpful By Karen in New Mexico on November 27, 2012
Format: Paperback Verified Purchase
This has all those old recipies you've been looking for. Plus has some great scientific explanations for why using lard vs other oils/fats is not such a bad thing.
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6 of 7 people found the following review helpful By I. Darren on February 18, 2013
Format: Paperback
Lard, lard, wonderful lard. A thing eschewed by many in these health-conscious times. A thing misunderstood.

So straight away kudos to someone who had the foresight to even think that a book about lard should and would be published. You can understand Jews and Moslems being less than enthusiastic about lard due to its porcine derivation, vegetarians might decline it but then it leaves more of it for the rest of us. More of this diverse pig fat rendition that has, over time, been used for lubrication (not, one believes, of a sexual nature!), lighting, cooking, soap making and even eating in its own right.

From early on you can sense this has been a work of, err, passion (nothing related to the foregoing paragraph) by the authors. Here you get a bit of a lead on a "secret ingredient" being used by many chefs, a background to this versatile waste product and 150 recipes that all call for a dollop (or more) of lard.

Lard can have a bad reputation. In this health-mad world all fats are often wrongly viewed as being bad for you, yet lard has just over half the saturated fat of butter and can be free of trans fats. When used it can transform a recipe, making it a rich, elaborate dish without "sounding" too many warning bells. And boy, it can be a much better dish than those weak fat-free substitutes that are often promoted as being part of a health programme.

Who cannot enjoy a book which manages to title its introduction "the lingering legacy of lard"...?

The introduction is, in fact, relatively concise but informative and there is even a methodology for rendering your own lard (1. take pig fat, 2... ) Then it is straight on to the good, honest recipes.
Read more ›
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2 of 2 people found the following review helpful By ann fisher on October 24, 2012
Format: Paperback Verified Purchase
this book is good for telling about lard and rendering. it also has excellent recipes on how to use lard in cooking that will taste just like your grandmother's and great grandmothers cooking. we have not tried them all, but will get there soon. the recipe Freezer Biscuits were excellant and they really do bake well after being frozen. baking with lard is a great joy and it is like having your grandmothers present. thanks for a great book.
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1 of 1 people found the following review helpful By Austen Fan on March 4, 2014
Format: Kindle Edition Verified Purchase
Actually bought this as a humorous gift for a friend who swears by lard in her pie crust and loves all traditional older methods of cooking.
The surprise was how much I enjoyed the book when it arrived. I had one of those moments where I thought about keeping it for myself. So, I did the next best thing and bought 2 more copies. One for me and one for another cooking fan who I knew would love everything about this.
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1 of 1 people found the following review helpful By Judy Doud on December 28, 2013
Format: Paperback Verified Purchase
I remember using lard when I was a child helping my mother make pies. This book brought back wonderful memories. I was surprised to learn the health value of lard. Will recommend it to any person who likes to cook or bake.
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