- Hardcover: 240 pages
- Publisher: Ten Speed Press; 8.2.2008 edition (September 1, 2008)
- Language: English
- ISBN-10: 1580089356
- ISBN-13: 978-1580089357
- Product Dimensions: 8.4 x 0.9 x 10.3 inches
- Shipping Weight: 2 pounds (View shipping rates and policies)
- Average Customer Review: 4.5 out of 5 stars See all reviews (74 customer reviews)
- Amazon Best Sellers Rank: #63,588 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ $3.99 shipping
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes Hardcover – September 1, 2008
A Guide to Collecting Cookbooks
Humble cookbooks have become highly desirable in the book collecting world. Learn more on AbeBooks.com.
Frequently bought together
Customers who bought this item also bought
Jennifer McLagan's Pumpkin and Bacon Soup
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
(Makes 3 quarts/3 l)
- 1/2 pound/225 g side (slab) bacon
- 1 large onion, sliced
- 1 stalk celery, sliced
- 1 large sprig sage
- hubbard squash or other firm, dry pumpkin or winter squash (about 3-1/3 pounds/1.5 kg)
- 8 cups/2 l water
- Coarse sea salt and freshly ground black pepper
Remove the rind and any hard, dry skin from the bacon. Cut the bacon into 1/4-inch/6-mm dice.
Place a large saucepan over low heat, add the bacon pieces, and cook gently so they render their fat. When most of their fat is rendered, add the onion, celery, and sage, stirring to coat with the fat. Cook until the vegetables soften slightly, about 7 minutes.
Cut the squash into quarters and remove the seeds. Peel the squash and coarsely chop into smaller, even-sized pieces. Set aside.
Pour 1 cup/250 ml of the water into the pan with the vegetables, increase the heat to high and, using a wooden spoon, deglaze the pan, scraping up the browned bits on the bottom. Add the remaining 7 cups/1.75 l water, the squash pieces, 1 tablespoon of salt, and some pepper. Bring the mixture to a boil, lower the heat, and simmer, covered, until the squash is very soft, 30 to 45 minutes. Remove the sage and let the soup cool slightly.
Purée the soup, in batches, in a blender and pour into a clean saucepan. Taste and adjust the seasoning, and reheat the soup to serve.
From Publishers Weekly
Starred Review. Persuasively arguing that the never-ending quest for "health" has gone too far, McLagan's elegant and informed look at this most maligned ingredient is appropriately unctuous. A crucial part of our diets, fat not only provides health benefits but pure pleasure: few ingredients can carry flavor the way fat does. Breaking the topic down into categories (butter, pork, poultry, beef-and-lamb), McLagan carefully chooses recipes that showcase the role of fat in imparting and carrying flavor. Versatile butter adds richness to pastry dough, a sweet nuttiness to Brown Butter Ice Cream, thickens classic sauces and can be used to gently poach scallops. A classic BLT gets a jolt of flavor from bacon-fat mayonnaise, and sliced Yukon Gold potatoes cooked in duck fat are practically ambrosial. While there's a fair number of indulgent dishes (3-inch bone-in ribeyes served with a red wine sauce and roasted bone marrow, a pork-fat laden twist on peanut brittle), McLagan emphasizes flavor and application over decadence. Digressions like those on the history of Crisco, fat as an art medium and a thoughtful look at foie gras are welcome and enlightening. Her mixture of science, cultural anthropology and culinary imagination are intoxicating, making this a crucial work on the topic.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
If you are a seller for this product, would you like to suggest updates through seller support?
Top Customer Reviews
I have had a life-long interest in cooking, thinking about and researching food and in writing up 'tasty' family heirloom recipes (with the emphasis on my own takes and 'tweaks.') I would have been 'over the moon' if I could have produced a book as iconoclastic and as useful as this one. In Jennifer McLagan, I sense the type of devoted cook who stands at the back of a restaurant (like a sous chef for Megastar Mario Battali)and who watches and learns and who 'makes it all happen.' This cook dares to 'speak truth to power' (well, to mass-market opinion) and she begins her book with the forthright statement: "I love fat, whether it's a slice of foie gras terrine,...soft marrow scooped from the bone,...French butter from Normandy, hot bacon fat..." As an advocate for a misunderstood and oft abused ingredient, our author has gathered together important nutritional information linking fat to mental and other cellular health as well as to its more sensual role in our gastronomy. There is a strong 'slow food', traditional strain to her analysis. She buttresses her remarks in sidebars, including squibs from Shirley O. Corriher, a favorite food scientist for the many television fans of Alton Brown's 'Good Eats'shows and DVDs.
This is an easy-reading, inspirational book, whether you are looking for a recipe for 'Spaghetti with Butter and Sage' (a classic pairing, especially with fresh garden sage); flavored butters, both sweet and savory; butter poached scallops and the famous nouvelle cuisine 'Beurre Blanc' sauce, Ethnic foods like Indian 'Butter Chicken'; buttery desserts like Brown Butter Ice Cream or Caramel sauce; Lard pastry and pork cracklings; Scotch shortbread; Cornish Pastry or Traditional Christmas Pudding. My outstanding favorite recipe in the book is 'Duck Breast with Blackberries,' a dish that anyone can make often who has access to a 'Super Wallmart.' Mid-level home cooks can produce 'high-end' gourmet fare with the aid of this book and their own imagination, taste and experience. Yes, this is a book that still leaves room for you and your vision of a dish! Or, make each dish as written and enjoy!
Having said that, if you are looking for a collection of fat-centric recipes, it is a solid 5 stars. They all look delicious. The book is very handsome.
It's got some great basic instructions, like making one's own salt pork (the purchased stuff always tastes rancid to me), and rendering lard for cooking and baking (a lard/butter crust is probably the ideal piecrust, especially if one uses leaf lard... and commercial lard is chemically hydrogenated so it has trans-fats).
I've focused more on trying out the basics than the fancier recipes thus far, but I'm VERY happy with my results. Next winter i will cook my husband a steak-and-kidney pudding!
it's a gorgeous book, too. And the recipes are very detailed and precise, and the ones I've made have worked perfectly.
The author draws you in from the first page onward. I am convinced! I use butter anyway but am going to get back to bacon grease and other fats instead of olive oil for cooking. I grew up with food made with lard. With beef and pork and chicken that tasted delicious with their fats. The author explains why our food used to taste delicious and was healthy before all the fad diets and so-called experts took it all away.
This book is one you'll enjoy reading from cover to cover. I'm no expert cook but I'm going to cook with more sense and more flavor and fewer fears that "fat is bad for me." Thank you, Jennifer McLagan for your gift to us.