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


Overview - 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.  Read more...

 
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More About The Fat Kitchen by Andrea Chesman; Michael Ruhlman
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9781612129136
  • ISBN-10: 1612129137
  • Publisher: Storey Publishing
  • Publish Date: November 2018
  • Page Count: 304
  • Dimensions: 8.9 x 7.9 x 0.8 inches
  • Shipping Weight: 1.85 pounds


Related Categories

Books > Cooking > Specific Ingredients - Meat
Books > Cooking > Reference
Books > Cooking > Methods - Canning & Preserving

 
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