Ebook The Fat Kitchen: How to Render, Cure & Cook with Lard, Tallow & Poultry Fat, by Andrea Chesman

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The Fat Kitchen: How to Render, Cure & Cook with Lard, Tallow & Poultry Fat, by Andrea Chesman

Ebook The Fat Kitchen: How to Render, Cure & Cook with Lard, Tallow & Poultry Fat, by Andrea Chesman

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Review

“The Fat Kitchen could not be more timely. It’s a guide to preparing and using animal fats, indulgently or sparingly, in all sorts of delectable ways. Tempting recipes … open new horizons.” — New York Times  “Will have you correctly convinced that fat is your friend. Repeat after us: Fat is your friend.” — Cowboys & Indians Magazine “This is a book after my own heart — unapologetic, clear, and filled with recipes that make me want to head to the kitchen.” — Michael Ruhlman, author of Charcuterie, The Book of Schmaltz, and Grocery: The Buying and Selling of Food in America, from the foreword “Give yourself permission to eat healthy animal fats Andrea Chesman’s way and you will never feel hungry or unsatisfied again!” — Sally Fallon Morell, President, The Weston A. Price Foundation "A surprisingly beautiful cookbook … full of information on which fats come from which parts of animals, how to render them at home (or where to buy them) and how to store and use them properly. But the real showpiece of The Fat Kitchen is its many delectable recipes. Each one includes gorgeous photos, detailed instructions and tips on how to best incorporate fats. And the recipes themselves will have readers salivating, including Onion Confit and Chorizo-Cheese Empanadas; Curried Beef Pasties in the savory section; and Amish Potato Buns, Jelly Doughnuts and Blueberry Galette in the sweets. Any home cook wanting to avoid processed oils, as well as anyone hoping for more tender baked goods and tasty main dishes, is sure to enjoy The Fat Kitchen." — Jessica Howard, bookseller at Bookmans, Tucson, Arizona"Chesman looks at the chemistry and biology of fats and concludes that they can be put to good, healthy, and constructive use in cooking." — Booklist  

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From the Back Cover

Cooking and baking with animal fats imparts unparalleled flavor and delicate texture to everyday dishes. Pastries turn out tender and flaky, cookies rise higher, and fried foods are light, crisp, and caramelized without being greasy. Andrea Chesman's complete guide to sourcing, rendering, and preparing food with lard, tallow, suet, and poultry fat will give every home cook the confidence to bring fat back into the kitchen – with mouthwatering results.

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Product details

Paperback: 304 pages

Publisher: Storey Publishing, LLC (November 13, 2018)

Language: English

ISBN-10: 1612129137

ISBN-13: 978-1612129136

Product Dimensions:

7.9 x 0.8 x 8.9 inches

Shipping Weight: 1.4 pounds (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

19 customer reviews

Amazon Best Sellers Rank:

#289,968 in Books (See Top 100 in Books)

This is just what I was looking for. I am into leaf lard right now and this book is perfect for what I need. Back to my memories of my grandmother’s kitchen.

I found this book intriguing, being a child of the 50s from European heritage, most of my early childhood consisted of cooking and eating with olive oil, lard and butter. It wasn't till much later, 1990, that I read about the bad/good fats and tried to follow the media hype regarding these fats - but the food never tasted good and I guiltily went back to butter and lard for special occasions - made no difference to my cholesterol level but the food tasted great.This book explores the background and facts on fat, it is a very interesting and enlightening book. It's no nonsense and simple approach explains that it is really much better for you when all that stuff that is sold as substitute butter and fat.I like this book, there are recipes about making pastry, fried and roasted food. It covers the use of beef, chicken, duck and pig fat. Don't know how the young generation, who may never have seen or tasted food with lard or butter, would view this book - but I certainly love it.Taste with out the guilt.

This was a very interesting book.The background was well-researched and even though some of the terms in the chapter entitled "A little chemistry, a little biology" are rather complicated, the author explains everything very thoroughly.There are great tips and explanations throughout the book in the beige and brown information blocks are very handy and add extra, compact knowledge to the book. I especially enjoyed the references to certain things in various European languages and cultures - what something is called in each language; what they used it for; what animal fats each culture traditionally used.The recipes are well-laid out with an interesting introduction to each recipe - be it a bit of its history or tips to adjust recipe etc. The methods are well set out step by step and even beginners will be able to make sense of what needs to be done.The photography is beautiful throughout the whole book. I personally would have liked to see a lot more photographs of the dishes in the recipes, I felt there were too few. I like to see photos of what the final dish is more or less supposed to look like.The resources section at the end is a great inclusion.The whole book takes me back to my childhood when my gran would fry eggs in sheep fat; we would save the bacon dripping to eat on toast with salt and pepper. As a farmer's wife with access to our own grass-fed cows and sheep, I will definitely be utilizing some of the knowledge I learnt in this book.Thank you to NetGalley and the publishers, Storey Publishing, for allowing me the opportunity to read this book.

Chesman’s long introduction extolling the virtues of animal fat over vegetable seed oils is laudable and educational. But when it comes right down to it, a diet that is low fat and high fiber just feels better. That being said, when it comes to fat, good tasting fats beat the heck out of nasty tasting fats, making lard, butter, and excellent olive oils the obvious choice for cooking. And that is exactly what Chesman advocates in this excellent cookbook, that works its way through the various animal fat products, detailing rendering methods, and cooking methods for each.This is a valuable addition to the cookbook shelf for the thinking and experimenting home cook.

This is truly a gorgeous cookbook full of fabulous information, recipes and photographs. As someone who would like to support eating whole foods with less waste, consuming natural fats from my geographical region (instead of buying coconut oil from Sri Lanka), and also adding more fats for my own health and energy, this is an INCREDIBLE resource.The author includes wonderful information about rendering and using fats so that readers feel comfortable with these (new to me!) ingredients, then provides a diverse sampling of recipes, from pastry crusts to roasted veggies to tasty entrees.One of my favorites aspects of the book -- and that may be because I'm a history geek -- is the way Andrea highlights the historic, cultural and evolutionary lineages of these techniques and products. As such, it makes learning about animal fats and using them in my own kitchen a layered experience, not only of my present explorations but also as a way to connect to the generations that used these methods in their own kitchens throughout the ages.

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