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

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.

Author: Andrea Chesman
Publisher: Storey Publishing
Published: 11/13/2018
Pages: 304
Binding Type: Paperback
Weight: 1.85lbs
Size: 8.90h x 7.90w x 0.80d
ISBN13: 9781612129136
ISBN10: 1612129137
BISAC Categories:
- Cooking | Specific Ingredients | Meat
- Cooking | Reference
- Cooking | Methods | Canning & Preserving