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.
Reintroduce flavor and texture to home cooking, from duck fat French fries to perfectly flaky lard pie crust, with this definitive reference for processing, preserving, and cooking with animal fats.
Preface
Part 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 Fats
Part 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
