Explore The Fat Kitchen: How To Render, Cure Cook With Lard, Tallow Poultry Fat Imagined By Andrea Chesman In Readable Copy
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 readymade 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, 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, 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, Id 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,scrumptious recipes highlight traditional cultural favorites like matzoh ball soup, pasta carbonara, pork tamales, roast beef with Yorkshire pudding, Southernstyle collards, confit chicken, New England baked beans, and jelly doughnuts.
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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 porks fat.
I terribly miss my grandmas cooking and her of course, it was delicious, scrumptious, and just like any grandmas cooking, it tastes like childhood.
The Fat Kitchen, whats 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 wellbalanced diet,
I really like that you dont 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 ofchapters 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, lowfat diets, and alike.
So I am aware that this book is not made for everyone, “The Fat Kitchen: How to Render, Cure amp Cook with Lard, Tallow amp 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 offersscrumptious recipes such as matzoh ball soup, pasta carbonara, pork tamales, roast beef with Yorkshire pudding, Southernstyle 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 dont know where to start! But rest assured, I will, But trouble is, will I ever stop Yummo!/
Pub DateNov
Thanks to Storey Publishing and NetGalley for the review copy.
Opinions are fully mine.
TheFatKitchen NetGalley 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. More than "just" a cookbook, "The Fat Kitchen" provides an indepth 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 Novemberth, 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 amp apps, mains, sides, baked items, and desserts.
Of the bunch, Im 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 manmade fat substitutes.
Similarly, the use of graphics, photos, and tips dont quite represent or, sometimes, they flatout repeat whats 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 youre reading this for the recipes like I am, just go straight to the recipes even though theyre vertically aligned and stuff two sidebyside onto one page.
My favorite recipes are for crispier kale chips, potato knish, Hainanese chicken rice, southernstyle greens, and cheese biscuits, .