The Fat Kitchen

How to Render, Cure & Cook with Lard, Tallow & Poultry Fat

Nonfiction, Food & Drink, Meats & Dairy, Meat, Canning & Preserving, Reference
Cover of the book The Fat Kitchen by Andrea Chesman, Storey Publishing, LLC
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Author: Andrea Chesman ISBN: 9781612129143
Publisher: Storey Publishing, LLC Publication: November 13, 2018
Imprint: Storey Publishing, LLC Language: English
Author: Andrea Chesman
ISBN: 9781612129143
Publisher: Storey Publishing, LLC
Publication: November 13, 2018
Imprint: Storey Publishing, LLC
Language: English

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.

This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
 

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
 

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