The Fat Kitchen

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

The Fat Kitchen

By:  Chesman, Andrea
Ruhlman, Michael

9781612129136
$37.95 Paperback
 2018/11/13
Coming Soon
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2018/11/13
Storey Publishing, LLC

Limited ***

8.0 X 9.0 in
304 pg



COOKING / Specific Ingredients / Meat
COOKING / Reference
COOKING / Methods / Canning & Preserving
Reintroduce flavor and texture to home cooking, from duck fat French fries to perfectly flaky lard pie crust, with this definitive reference for processing, preserving, and cooking with animal fats.

“This is a book after my own heart — unapologetic, clear, and filled with recipes that make me want to head to the kitchen.” — Michael Ruhlman, author of Charcuterie, The Book of Schmaltz, and Grocery: The Buying and Selling of Food in America, from the foreword

“Give yourself permission to eat healthy animal fats Andrea Chesman’s way and you will never feel hungry or unsatisfied again!” — Sally Fallon Morell, President, The Weston A. Price Foundation


Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled PantryServing Up the Harvest101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.
 

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Michael Ruhlman is the author of The Elements of Cooking, The Soul of a Chef, and The Making of a Chef: Mastering Heat at the Culinary Institute of America, among others.