The Fat Kitchen: How to Render, Cure & Cook with Lard, Tallow & Poultry Fat
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ISBN-13:
9781612129136
Veröffentl:
2018
Erscheinungsdatum:
13.11.2018
Seiten:
304
Autor:
Andrea Chesman
Gewicht:
849 g
Format:
230x205x22 mm
Sprache:
Englisch
Beschreibung:
Cooking and baking with animal fats imparts unparalleled flavor and delicate texture to everyday dishes. Pastries turn out tender and flaky, cookies rise higher, and fried foods are light, crisp, and caramelized without being greasy. Andrea Chesman's complete guide to sourcing, rendering, and preparing food with lard, tallow, suet, and poultry fat will give every home cook the confidence to bring fat back into the kitchen – with mouthwatering results.
Foreword by Michael Ruhlman PrefacePart 1: Understanding Animal Fats Chapter 1: A Little Chemistry, A Little Biology Chapter 2: Buying, Rendering, and Curing Animal Fats Chapter 3: Cooking and Baking with Animal FatsPart 2: Recipes Chapter 4: Snacks, Street Food, and Starters Chapter 5: Main Dishes Chapter 6: Side Dishes Chapter 7: Baked Goods and Desserts Chapter 8: Basics Metric Conversions Resources Index
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