- 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: 4.7 out of 5 stars See all reviews (72 customer reviews)
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Amazon Best Sellers Rank:
#149,051 in Books (See Top 100 in Books)
- #112 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat & Game > Meats
- #354 in Books > Science & Math > Agricultural Sciences > Food Science
- #1860 in Books > Health, Fitness & Dieting > Diets & Weight Loss > Other Diets
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Fat: An Appreciation of a Misunderstood Ingredient, with Recipes Hardcover – September 1, 2008
If you want to make an authentic tagine, bake mouth-watering cakes, or vicariously experience the life of a chef, you’ll find the book for it on this list.
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Editorial Reviews
Amazon.com Review
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)
(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.
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