An Appreciation of a Misunderstood Ingredient, with Recipes
By (author) Jennifer McLagan
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Fat by Jennifer McLagan
Book DescriptionDuck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort food recipes. Fat is hot, as public consciousness shifts away from fatphobia, and foodies embrace high-quality fats like lardo and artisanal butters. Sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers.
Buy Fat book by Jennifer McLagan from Australia's Online Bookstore, Boomerang Books.
Book DetailsISBN: 9781580089357
(254mm x 203mm x 23mm)
Imprint: Ten Speed Press
Publisher: Random House USA Inc
Publish Date: 11-Aug-2008
Country of Publication: United States
Books By Author Jennifer McLagan
Bitter, Hardback (April 2015)
Bitter takes you on a journey through the broad range of the bitter scale, from the subtle to the very bitter as well as a few ingredients that will surprise you.
Fat, Paperback (May 2012)
Chef, Jennifer McLagan, sets out to win us back to a healthy relationship with fat in this comprehensive guide to storing, preparing and cooking with fat.
Odd Bits, Hardback (October 2011)
Odd Bits delves into the rich geographical, historical and religious roles of these unusual meats.
Cooking on the Bone, Paperback (August 2008)» View all books by Jennifer McLagan
Teaches home cooks the secrets of cooking chicken, beef, lamb, pork, and fish on the bone. This title includes recipes for stocks, soups, ribs, legs, shins and tails. It features such recipes as Roasted Marrow Bones with Parsley Salad, Rabbit in Saffron Sauce with Spring Vegetables, and Duck Legs with Cumin, Turnips and Green Olives.
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Author Biography - Jennifer McLagan
Jennifer McLagan is a chef, food stylist, and food writer who has worked in London and Paris as well as her native Australia. Her writing has appeared in many magazines, including Gourmet and Fine Cooking.
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