Shop Notes:
This is a fantastic cookbook for folks like me who avoid as much waste and added chemicals as possible in the kitchen. It's time to embrace fat as flavor and this cookbook will help you understand the best way to render, store, and cook animal fats.
From the Publisher:
Animal fats are being welcomed back into the kitchen! Chefs and home cooks alike are rediscovering how fats create amazing texture from the flakiest lard pie crust to the crispiest fried chicken and define the flavor of a dish like authentic clam chowder with salt pork or duck fat French fries.
The Fat Kitchen is the comprehensive guide to rendering and using whole animal fats, including lard, tallow, and poultry fat. Cooks will learn the distinctive qualities and best uses of each fat along with methods for curing and storing them. In addition, 100 scrumptious recipes highlight traditional cultural favorites like matzoh ball soup, pasta carbonara, pork tamales, roast beef with Yorkshire pudding, Southern-style collards, confit chicken, New England baked beans, and jelly doughnuts.
About the Author:
Andrea Chesman is a food writer and the author of many cookbooks, including The Fat Kitchen: How to Render, Cure, Cook with Lard, Tallow, ; Poultry Fat, One-Dish Suppers, The Backyard Homestead Book of Kitchen Know-How, Recipes from the Root Cellar The New Vegetarian Grill, and Serving Up the Harvest.
Her book, The Vegetarian Grill was nominated for a James Beard Foundation Book Award and received a 1999 National Barbecue Association Award of Excellence.
She is also the author of The Roasted Vegetable and 366 Delicious Ways to Cook Rice, Beans and Grains, Mom's Best Crowd-Pleasers, and co-author of 250 Treasured Country Desserts and The Classic Zucchini Cookbook. She was editor of Yankee Magazine Church Supper and Potluck Cookbook and editor of and contributor to the Family Circle Good Cook's Book.
She has also edited numerous gardening books, including The Big Book of Gardening Skills. Her work regularly appears in Mother Earth News and she has written for numerous other publications, including Cooking Light, Vegetarian Times, Organic Gardening, Fine Cooking, Food ;amp; Wine, and Natural Health. She was a contributing editor for Vermont Life for and Edible Green Mountains.
Andrea Chesman lives in an historic farmhouse in Ripton, Vermont, where the poet Robert Frost boarded and where she raised two sons. She is a committed gardener and preserves much of the food she raises or buys. When she is not in the kitchen or in the garden, she edits and indexes cookbooks for numerous publishers.
Release Date: November 2018
Condition: New
