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Fat Kitchen : How to Render, Cure & Cook With Lard, Tallow & Poultry Fat - by Andrea Chesman (Paperback)

Fat Kitchen : How to Render, Cure & Cook With Lard, Tallow & Poultry Fat - by Andrea Chesman (Paperback) - image 1 of 1

About this item

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.
Number of Pages: 256
Genre: Cooking + Food + Wine
Format: Paperback
Publisher: Workman Pub Co
Author: Andrea Chesman
Language: English
Street Date: November 13, 2018
TCIN: 53684317
UPC: 9781612129136
Item Number (DPCI): 248-32-5806
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