Fat: An Appreciation of a Misunderstood Ingredient, with Recipes

by Jennifer McLagan

ISBN-10: 1580089356
ISBN-13: 9781580089357
Region: USA
Publisher: Ten Speed Press
Publication Date: September, 2008
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Recipe Index

Recipesort icon Page Rating
A Perfect Bacon, Lettuce, and Onion Tomato Sandwich 101
0
Bacon Baklava 119
0
Bacon Fat Spiced Cookies 118
0
Bacon Mayonnaise 101
0
Beurre Blanc (White Butter Sauce) 37
0
Beurre de Gascogne 144
0
Beurre Rouge (Red Butter Sauce) 41
0
Bone Marrow Crostini 183
0
Bone Marrow in Red Wine Butter Sauce 192
0
Bone Marrow Tacos 180
0
Boston-Style Baked Beans 93
0
Braised Oxtail 198
0
Brenda’s Chorizo 107
0
Brown Butter Ice Cream 50
0
Browned Butter Sauce 28
0
Burnt Butter Biscuits 52
0
Butter-Poached Scallops 39
0
Buttered Eggs 32
0
Buttered Parsnips and Rutabaga 39
0
Buttery Puréed Potatoes 43
0
Cape Malay-Style Lamb Shoulder 197
0
Carnitas 109
0
Cassoulet 156
0
Cheong Liew’s Braised Pork Belly 88
0
Chicken Kiev 46
0
Chicken Liver Spread 145
0
Chile Vinegar Dipping Sauce 78
0
Chinese-Style Green Onion Pancakes 98
0
Choux Paste Beignets 116
0
Clarified Butter 23
0
Cornish Pasty 201
0
Country Style Terrine 80
0
Crackling Brittle 121
0
Cranberry Beans with Confit and Crackling 149
0
Dandelion Salad with Hot Bacon Dressing 96
0
Double Butter Salad 29
0
Dripping Pastry 199
0
Duck and Turkey Stew 148
0
Duck Breast with Blackberries 147
0
Duck Confit 141
0
Duck Fat and Grapefruit Salad Dressing 165
0
Duck Fat Biscuits with Cracklings 141
0
Duck Rillettes 134
0
Easy Apple Tart 55
0
Faggots with Onion Gravy 104
0
Fat Fat-Cooked Fries 152
0
Fennel and Orange Sausages 105
0
Foie Gras Butter 159
0
French Fries in Lard 102
0
Fresh Tomato Salsa 181
0
Fruit Cobbler 213
0
Garlic Confit 144
0
Ghee 24
0
Gooseberry Pie 114
0
Gribenes 133
0
Grilled Steak with Red Wine Sauce and Bone Marrow 188
0
Homemade Butter 21
0
Kouign Amann (Breton Butter Cake) 58
0
Kugelhopf au Lard 110
0
Lamb Fat and Spinach Chapati 204
0
Lamb Ribs with Flageolets 196
0
Lamb, Rosemary, and Red Wine Sausage 203
0
Leaf Lard Pastry 112
0
Leda’s Marrow Sauce 183
0
Lentil Soup with Foie Gras 164
0
Maltaise Sauce 42
0
Marmalade Pudding 209
0
Marrow Rice Pudding 217
0
Miso- and Orange-Roasted Pork Belly 90
0
Mixed Spiced Nuts 36
0
Murgh Makhani (Butter Chicken) 44
0
Pepper and Orange Pound Cake 61
0
Poached Shrimp with Beurre Blanc and Spinach 40
0
Porcini Butter 26
0
Portuguese Peas 97
0
Potatoes Sarladaises 137
0
Prosciutto-Wrapped Halibut with Sage Butter 87
0
Puchero 178
0
Puff Pastry 33
0
Puff Pastry Palmiers 60
0
Pumpkin and Bacon Soup 83
0
Quincemeat 214
0
Quincemeat Soufflés 216
0
Quincemeat Tarts 215
0
Radish Butter 27
0
Red Cabbage with Goose Fat 151
0
Refried Beans 108
0
Rhubarb King’s Cake 64
0
Risotto Milanese 195
0
Roast Beef 175
0
Roast Goose 150
0
Roast Potatoes 176
0
Roasted Marrow Bones 181
0
Rosemary-Flavored Pork Fat 97
0
Rum Butter 27
0
Salt Pork 91
0
Salt Pork and Lentils 92
0
Salted Butter Tart 57
0
Salted Caramel Sauce 54
0
Sautéed Foie Gras with Gingered Vanilla Quince 154
0
Shortbread 62
0
Simple Roast Chicken 138
0
Slow Roasted Pork Belly with Fennel and Rosemary 84
0
Spaghetti Carbonara 86
0
Spaghetti with Butter and Sage 33
0
Spanish Style Lard Cookies 120
0
Spanish-Style Pork Rillettes (Manteca Colorado) 79
0
Spiced Ethiopean Butter 25
0
Spiced Pork Crackling 76
0
Spicy Buttered Popcorn 30
0
Steak and Kidney Pie 187
0
Steak and Kidney Pudding 184
0
Suet and Butter Pastry 215
0
Suet Dimplings 202
0
Suet Pastry for Savory Pie 186
0
Suet Pastry for Steaming 186
0
Sweet Butter Pastry 49
0
Terrine of Foie Gras 160
0
Traditional Christmas Pudding 211
0
Turkey Confit 143
0
Vegetable Cake 163
0
Welsh Rabbit 48
0
Whole Roasted Veal Kidney 190
0
Yorkshire Pudding 177
0

Publishers Information

About Fat: An Appreciation of a Misunderstood Ingredient, with Recipes

Publisher Web Link: http://www.randomhouse.com/crown/tenspeed/

For all of history, minus the last thirty years, fat has been at the center of human diets and cultures. When scientists theorized a link between saturated fat and heart disease, industry, media, and government joined forces to label fat a greasy killer, best avoided. But according to Jennifer McLagan, not only is our fat phobia overwrought, it also hasn’t benefited us in any way. Instead it has driven us into the arms of trans fats and refined carbohydrates, and fostered punitive, dreary attitudes toward food–that wellspring of life and pleasure.

In Fat, McLagan sets out with equal parts passion, scholarship, and appetite to win us back to a healthy relationship with animal fats. She starts by defusing fat’s bad rap, both reminding us of what we already know–that fat is fundamental to the flavor of our food–and enlightening us with the many ways fat (yes, even animal fat) is indispensable to our health.

Mostly, though, Fat is about pleasures–the satisfactions of handling good ingredients skillfully, learning the cultural associations of these primal foodstuffs, recollecting and creating personal memories of beloved dishes, and gratifying the palate and the soul with fat’s irreplaceable savor. Fat lavishes the reader with more than 100 recipes from simple to intricate, classic to contemporary, including:

• Butter-Poached Scallops

• Homemade Butter

• Carnitas

• Duck Confit

• Sautéed Foie Gras with Gingered Vanilla Quince

• Prosciutto-Wrapped Halibut with Sage Butter

• Steak and Kidney Pie

• Lamb Fat and Spinach Chapati

• Bacon Spice

• Cookies

• Salted Butter Tart

Observing that though we now know everything about olive oil, we may not know what to do with lard or bone marrow, McLagan offers extensive guidance on sourcing, rendering, flavoring, using, and storing animal fats, whether butter or bacon, schmaltz or suet. Stories, lore, quotations, and tips touching on fat’s place in the kitchen and in the larger culture round out this rich and unapologetic celebration of food at its very best. (http://www.randomhouse.com/)

Author Information

About Jennifer McLagan

Author Web Link: http://www.jennifermclagan.com/

Jennifer McLagan is one of Canada’s most sought-after food stylists. In recent years, she has also developed a second and parallel career as a widely read food journalist and cookbook author, which allows her to work sitting down.

Australian by birth, McLagan left behind a degree in economics and politics early on in order to train in the food business. She began her professional life in the kitchens of the old Southern Cross Hotel in Melbourne. Work as a chef soon took her from Australia to England, where she practiced her trade at Prue Leith’s highly regarded restaurant in London and then in the kitchens of Winfield House, home of the U.S. ambassador to the Court of St. James. Love and marriage brought on yet another long-distance move -  this time to Canada, where she has lived with her sculptor husband, Haralds Gaikis, for the past 29 winters.?

A Proustian moment with a plate of bones in Paris inspired the subject for her first book, Bones. In this book, Jennifer embarked on a singular mission to bring back the bold flavours of cooking with bones. In addition to being a useful and informative cookbook, Bones is immensely readable, filled with fascinating historical facts, traditions and lore, it is valuable as a work of reference. Published as Cooking on the Bone in the UK 2006, by Grub Street, Bones has received much critical and popular acclaim. It won the James Beard award for Best Single Subject Cookbook in 2006, the U.S winner in the Gourmand World Cookbook Award, and was a finalist in the IACP cookbook awards. The book was the subject of a New York Times Dining and Wine section front-page feature.

Jennifer’s second book, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes Ten Speed Press (USA) / McClelland & Stewart (Canada) 2008 was also published in the UK 2009 by Jacqui Small. Fat was the first book to be featured on Mark Bittman’s New York Times blog, inspiring many readers to write odes and haiku to bacon. Fat won the Gourmand World Cookbook Award for Best Cookbook Cover, the Silver Sprout Award, and both the IACP and James Beard Awards for Best Single Subject Cookbook in 2009. It was also named The Best Cookbook of the Year 2009 by the Beard Foundation.

In 2007, Jennifer was a presenter at the highly prestigious Melbourne Food and Wine Festival Master Class Series and has been a frequent presenter at the Epicurean Classic in Michigan. She is a regular contributor to Food & Drink, Fine Cooking and The County Grapevine magazines and is a regular guest on the Australian radio show, Overnights with Trevor Chappell.

Jennifer is hard at work on her third book dividing her time between Toronto and Paris. On both sides of the Atlantic, she maintains a close friendly relationship with her butchers, who put aside their best bones and fat for her.  (http://www.jennifermclagan.com/)

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