Fat by Jennifer Mclagan
A rich and unapologetic celebration of this luscious food.
For all of history, minus the last thirty years, fat has been at the center of human diets and cultures. When scientists theorized a link between saturated fat and heart disease, industry, media, and government joined forces to label fat a greasy killer, best avoided. But according to Jennifer McLagan, not only is our fat phobia overwrought, it also hasn't benefited us in any way. Instead it has driven us into the arms of trans fats and refined carbohydrates, and fostered punitive, dreary attitudes toward food-that wellspring of life and pleasure.
In Fat, McLagan sets out with equal parts passion, scholarship, and appetite to win us back to a healthy relationship with animal fats. She starts by defusing fat's bad rap, both reminding us of what we already know-that fat is fundamental to the flavor of our food-and enlightening us with the many ways fat (yes, even animal fat) is indispensable to our health. Mostly, though, Fat is about pleasures-the satisfactions of handling good ingredients skillfully, learning the cultural associations of these primal foodstuffs, recollecting and creating personal memories of beloved dishes, and gratifying the palate and the soul with fat's irreplaceable savor. Fat lavishes the reader with more than 100 recipes from simple to intricate, classic to contemporary, including: - Butter-Poached Scallops- Homemade Butter
- Carnitas
- Duck Confit
- Prosciutto-Wrapped Halibut with Sage Butter
- Steak and Kidney Pie
- Salted Butter Tart Observing that though we now know everything about olive oil, we may not know what to do with lard or bone marrow, McLagan offers extensive guidance on sourcing, rendering, flavoring, using, and storing animal fats, whether butter or bacon, schmaltz or suet. Stories, lore, quotations, and tips touching on fat's place in the kitchen and in the larger culture round out this rich and unapologetic celebration of food at its very best.
JENNIFER McLAGAN is a chef and writer who has worked in Toronto, London, and Paris as well as her native Australia. She has been called courageous, a contrarian, and even a little crazy. She is definitely a provocative iconoclast who challenges us and makes us rethink our relationship to what we eat. Her award-winning books, Bones (2005), Fat (2008), and Odd Bits (2011), were widely acclaimed, and Fat was named Cookbook of the Year by the James Beard Foundation. Jennifer has presented at the highly prestigious Food & Wine Classic in Aspen, the Melbourne Food & Wine Festival master class series, the Epicurean Classic in Michigan, the Terroir Symposium in Toronto, and the Slow Food University in Italy. Jennifer divides her time between Toronto and Paris. To learn more, visit www.jennifermclagan.com.
| SKU | Unavailable |
| ISBN 13 | 9781580089357 |
| ISBN 10 | 1580089356 |
| Title | Fat |
| Author | Jennifer Mclagan |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Random House USA Inc |
| Year published | 2008-09-01 |
| Number of pages | 256 |
| Prizes | Winner of James Beard Foundation Book Awards (Single Subject) 2009, Winner of James Beard Foundation Book Awards (Cookbook of the Year) 2009, Winner of IACP Crystal Whisk Award (Single Subject) 2009, Winner of Gourmand World Cookbook Awards (USA Only) (Cover Art) 2008 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |