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Download Fat: An Appreciation of a Misunderstood Ingredient, with Recipes epub

by Jennifer McLagan




An appealing exploration of fat in cooking — a component of food that’s newly fashionable — with recipes and culinary history.Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves culinary fat and you’ll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, and beef and lamb fats, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as thirty-six styled food photos make for a plump, juicy, satisfying package for food lovers
Download Fat: An Appreciation of a Misunderstood Ingredient, with Recipes epub
ISBN: 0771055773
ISBN13: 978-0771055775
Category: Home
Subcategory: Home Improvement & Design
Author: Jennifer McLagan
Language: English
Publisher: McClelland & Stewart (September 16, 2008)
Pages: 240 pages
ePUB size: 1841 kb
FB2 size: 1215 kb
Rating: 4.6
Votes: 171
Other Formats: mbr docx lrf rtf

6snake6
I was expecting a more detailed technical discussion, things like the melting points of various fats. It does have some good and useful information, but it mostly recipes.

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.
Faebei
Jennifer McLagan is a serious food writer who 'marches to a different drummer' as she takes on an individual classification of what we want to eat. Sure, I was slow to discover her: she doesn't stand out for self-promotion and her works must largely speak for her. I now own three of her major books. None of them speak so eloquently as "Fat."

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!
Jake
The only unfortunate thing I can think of about this book is that I'm pretty certain people who need to read it won't be reading it. We of the "Choir" have probably been cooking this way all along, viscerally convinced that the low-fat proponents were absolutely Wrong!

For years, I've ordered my fully rendered leaf lard from Dietrich's Meats; always saved all the various fats rendered from whatever I could (I don't keep my bacon grease in a container on the stove, as my parents did. I keep it in the fridge or freezer.).

I suggest a test: Try deep frying Anything in canola oil (or peanut, or whatever oil), and try another batch in any animal fat. Taste is so important to contentment.

One of the reviewers said, "Here is one thing I will say, since I have cooked out of this book this week, I am not hungry or craving food." And that says it all!

Yes, I use some Olive Oil and Grapeseed Oil, but only for the things that need them, like salad dressings. I don't replace the proper animal fats with them.

Again, it's too bad that McLagan is probably "preaching to the choir."
Soustil
The more research is indicating that refined carbs are more responsible for cholesterol problems than dietary chloresterol, and the more I have grass-fed meats available to me, the more fascinating this book has become.

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.
Zonama
It's a beautiful book! The layout, presentation, photos, notes on the side, little added histories -- a well-researched, very well written, and glamorous book all by itself. And recipes! What a lot of work -- and what a success!!

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.
Windforge
The author really goes into detail about the different types of fat. I found it very educational, which is exactly what I wanted. There are also tons of recipes that look sublime, though I have yet to try any.