The Fat Kitchen: How to Render, Cure Cook with Lard, Tallow Poultry Fat by Andrea Chesman

The Fat Kitchen: How to Render, Cure Cook with Lard, Tallow Poultry Fat Reviews

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  Literary Redhead

  “The Fat Kitchen: How to Render, Cure & Cook with Lard, Tallow & Poultry Fat” by Andrea Chesman demonstrates why cooks of all kinds are rediscovering fats ... for creating amazing texture in the flakiest lard pie crust to the crispiest fried chicken ... to defining the flavor of a dish like super rich clam chowder with salt pork or duck fat French fries.
  
  “The Fat Kitchen” is the most comprehensive guide around for using whole animal fats, including lard, tallow, and poultry fat in cooking. It offers 100 scrumptious recipes such as matzoh ball soup, pasta carbonara, pork tamales, roast beef with Yorkshire pudding, Southern-style collards, confit chicken, New England baked beans, and jelly doughnuts. Cooks will learn the distinctive qualities and best uses of each fat along with methods for curing and storing them. Gosh, each recipe sounds so heavenly I don’t know where to start! But rest assured, I will. But trouble is, will I ever stop? Yummo! 5/5
  
  Pub Date 13 Nov 2018
  
  Thanks to Storey Publishing and NetGalley for the review copy. Opinions are fully mine.
  
  #TheFatKitchen #NetGalley
• 
  Literary Redhead

  “The Fat Kitchen: How to Render, Cure & Cook with Lard, Tallow & Poultry Fat” by Andrea Chesman demonstrates why cooks of all kinds are rediscovering fats ... for creating amazing texture from the flakiest lard pie crust to the crispiest fried chicken ... to defining the flavor of a dish like super rich clam chowder with salt pork or duck fat French fries.
  
  “The Fat Kitchen” is the most comprehensive guide around for using whole animal fats, including lard, tallow, and poultry fat in cooking. It offers 100 scrumptious recipes such as matzoh ball soup, pasta carbonara, pork tamales, roast beef with Yorkshire pudding, Southern-style collards, confit chicken, New England baked beans, and jelly doughnuts. Cooks will learn the distinctive qualities and best uses of each fat along with methods for curing and storing them. Gosh, each recipe sounds so heavenly I don’t know where to start! But rest assured, I will. But trouble is, will I ever stop? Yummo! 5/5
  
  Pub Date 13 Nov 2018
  
  Thanks to Storey Publishing and NetGalley for the review copy. Opinions are fully mine.
  
  #TheFatKitchen #NetGalley
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  Cheryl Sanders

  WOW! I had no idea there was this much information on different types of fat and how to make them into what we use in the kitchen. The information contained in this book is priceless. The stories of how certain products came to be are AMAZING! I am in awe over the delicious recipes contained between these covers. I only wish there were more pictures.
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  Kristine

  The Fat Kitchen by Andrea Chesman is a free NetGalley ebook that I read in early October.
  
  Instructions on creating and using lard, tallow, and schmaltz for snacks & apps, mains, sides, baked items, and desserts. Of the bunch, I’m most comfortable using lard, since it makes for great tortillas, so I really looked forward to learn what else I can use it for. Yet the simplest way I can put this is that the tone and look of this book is inconsistent - it seemed like its original intent was to show its appreciation for animal fats, yet a lot of the first section is spent defining and defending it, as well as talking about its history alongside man-made fat substitutes. Similarly, the use of graphics, photos, and tips don’t quite represent (or, sometimes, they flat-out repeat) what’s immediately being talked about and could perhaps be sourced without really knowing how or in what way they would be used. With all that being said, if you’re reading this for the recipes like I am, just go straight to the recipes (even though they’re vertically aligned and stuff two side-by-side onto one page). My favorite recipes are for crispier kale chips, potato knish, Hainanese chicken rice, southern-style greens, and cheese biscuits.
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  patrick Lorelli

  I know this might not be a book for all people but it is truly a very useful book. When I was younger we had a container next to the stove for bacon grease or fat. We would save other types as well, for certain foods such as pies my grandmother would use either butter or lard, both give you the taste and texture of that old school look and flavor. Here in this book, the author gives you the proper way to render and store the fat you collect. You also get recipes and I will say that adding fat to some of the dishes actually does make a difference. Whether you are making refried beans, tamales, even wanting to make dough for a pie crust, your crust will be flakier and like your grandmothers at least mine is. The author is giving you ways to cook that are still healthy for the fats are the good fats not all of the bad ones. You are also still cooking with olive oil as well. Really for my family, we went back to this way years ago when we noticed that all of the margarine is made from oil. You also get many recipes to try and they are easy to follow instructions. Overall a very good book. I received this book from Netgalley.com I gave it 4 stars. Follow us at
  www.1rad-readerreviews.com
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  Sarah

  The recipes make sense, the information seems good, and the instructions are easy to follow. However, this doesn't seem like something the average person could implement. The author talks a few times about how lard or animal fats bought ready-made are of poor quality and it's best to make it at home. While it doesn't seem particularly difficult, it would be very challenging in terms of both space and time. Plus, the amount of finished product seems pretty small compared to the original material and time investment. Most useful for people with lots of time on their hands.
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  Jo

  This was an interesting and informative recipe book. The recipes are interesting and the photos are great.
  Thanks to netgalley for letting me read this.
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  Ashley

  First, I'd like to thank Netgalley, Storey Publishing, and Andrea Chesman for allowing me to have this ARC of The Fat Kitchen.
  
  I LOVE cookbooks, especially ones that have great pictures. The Fat Kitchen was a great read with a lot of information and yummy looking pictures (some of the food pictures had my mouth watering)! I love the that there is history behind the book as well as facts of good fats vs bad fats. The Fat Kitchen teaches what is literally in the title; how to render and cure your own fat. The processes of rendering and curing your own fat are time consuming, but the Fat Kitchen talks about buying already rendered fat.
  
  Once you read past how to render and cure, it's time for the recipes! The recipes all look so good, I can't wait to try them! Empanadas, chicken pie, apple streusel coffee cake and so many more!!
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  Jo

  #TheFatKitchen #NetGalley
  
  From the last century, the wrong message circulated about the fat as the worst enemy of the heart. However, recent studies are against this myth and show the difference between good fats and bad fats. The author takes this approach to teach with good recipes, historical facts and scientific information.
• 
  Lisabeth

  I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review.
  From the publisher.
  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 flavour of a dish like authentic clam chowder with salt pork or duck fat French fries
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  Laura Gorman

  This is an informative cookbook about cooking and preparing lard and other fat products. It has a wide variety of recipes to pair with this. The recipes have detailed and easy to follow instructions and mouth watering pictures.
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  Amy

  More than "just" a cookbook, "The Fat Kitchen" provides an in-depth guide to all manners of animal fat - offering instructions on how to render the fats into goodness that will add an extra level of deliciousness to your cooking and baking. The information and recipes in this book provide a great reference for taking the leap into using more animal fat within your kitchen.
  
  Free ARC from NetGalley in exchange for an honest review. Book is available November 13th.
• 
  Jo

  #TheFatKitchen #NetGalley
  
  From the last century, the wrong message circulated about the fat as the worst enemy of the heart. However, recent studies are against this myth and show the difference between good fats and bad fats. The author takes this approach to teach with good recipes, historical facts and scientific information.
• 
  Leyla Johnson

  I found this book intriguing, being a child of the 50s from European heritage, most of my early childhood consisted of cooking and eating with olive oil, lard and butter. It wasn't till much later, 1990, that I read about the bad/good fats and tried to follow the media hype regarding these fats - but the food never tasted good and I guiltily went back to butter and lard for special occasions - made no difference to my cholesterol level but the food tasted great.
  This book explores the background and facts on fat, it is a very interesting and enlightening book. It's no nonsense and simple approach explains that it is really much better for you when all that stuff that is sold as substitute butter and fat.
  I like this book, there are recipes about making pastry, fried and roasted food. It covers the use of beef, chicken, duck and pig fat. Don't know how the young generation, who may never have seen or tasted food with lard or butter, would view this book - but I certainly love it.
  Taste with out the guilt.
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  Pam

  I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review.
  This book explores the background and facts on fat. The author tell us that it is animal fat is better for you than artificial plant fats.
  There are tips to help you render fat from different animals (if you’re feeling up for the challenge), there are recipes for pastry, fried and roasted food. It covers the use of beef, chicken, duck pig and even bear fat 😳.
  I found it an interesting read. Not sure if I’m up for the challenge of rendering my own fat, but I learned a lot.
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  Beth Tabler

  Thank you to Netgalley and Storey Publishing, LLC for providing me with a copy in exchange for an honest review.
  
  I am an absolute fan of bringing animal fats back into the mainstay diet of American people. The author explored just about every type of cooking fat available as well as how to render, store, and use them in various recipes. The recipes are easy to follow and look yummy. However, I think they may scare the standard home cook a bit. For those willing to branch out of the culinary comfort zone, this is a fun way to do it and a great resource. It's time to bring back those flavors and recipes of history and get back to making better food.
  
  #TheFatKitchen #NetGalley
• 
  Anne

  The Fat Kitchen
  By Andrea Chesman
  What a fabulous book of knowledge for the modern cook who is looking to cook more authentically. When it comes to food and diet we need not leave the past in the past. Looking back to how food was processed, prepared and used is all very relevant today if you are looking for a clean, healthier diet. This book defines what was used and what is currently used in our diets and how they differ. You need not put on a lab coat as she lays out factual evidence on different fats in a very readable manner. Chesman outlines the different fats to use, how to source them, render them and use them. This new information is followed by recipes using the fats discussed.
  Overall this is a great resource to your kitchen library. I look forward to purchasing this book as a hard copy to have in my kitchen.
  This book was provided by Netgalley in exchange for my honest opinion, which I provided.
• 
  Mary Dickerson

  I’d like to start by quoting the description given by the publisher because is what got me interested in this book in the first place.
  
  
  
  Description by publisher: “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.”
  The reason this description got my attention is that I learned most of my cooking skills thanks to my grandma, and she used to cook with animal fat like lard (pork’s fat).
  I terribly miss my grandma’s cooking (and her of course), it was delicious, scrumptious, and just like any grandma’s cooking, it tastes like childhood.
  The Fat Kitchen, what’s inside
  The recipes are well laid out, with step by step instructions, and even some history or tips are given. The book covers the use of beef, chicken, duck and pig fat and why animal fats belong in a well-balanced diet.
  
  I really like that you don’t only learn the importance of animal fat and recipes to go with them, but also how to render them, store them, and of course how to implement them in recipes.
  So overall is a great resource, with a very specific topic. Is a step further beyond the regular cooking books that are only a collection of recipes. (Nothing wrong with a collection of recipes, as I own many myself, but is nice to have learning resources to go along with the recipes too.)
  And what a collection of recipes! You can find a total of 5 chapters of recipes divided into snacks, street food and starters, main dishes, side dishes, baking and desserts, and basic recipes.
  I simply love the photography in this book. Just beautiful but wished it had more photos, as not all dishes have a photographic representation.
  I recommend this book to anyone interested in using animal fat for their recipes.
  But of course, this is a very personal book nowadays, since so many people have a restrictive diet, like veganism, low-fat diets, and alike. So I am aware that this book is not made for everyone.
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  Patricia

  Quite educational even for a long time cook as me. Definitely a book I will purchase for others. Really great recipes. I am a huge fan of duck fat now. I will definitely be incorporating much of what I've learned here into my cooking.
  Thank you for giving me a chance to review. Really marvelous book.