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Fat de Jennifer McLagan
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Fat (original: 2008; edição: 2012)

de Jennifer McLagan (Autor)

MembrosResenhasPopularidadeAvaliação médiaMenções
2024100,644 (4.23)3
A rich and unapologetic celebration of this luscious food. 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 * Prosciutto-Wrapped Halibut with Sage Butter * Steak and Kidney Pie * 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.  … (mais)
Membro:alisonfrances
Título:Fat
Autores:Jennifer McLagan (Autor)
Informação:Jacqui Small (2012), Edition: UK ed., 232 pages
Coleções:Sua biblioteca
Avaliação:
Etiquetas:Nenhum(a)

Detalhes da Obra

Fat: An Appreciation of a Misunderstood Ingredient, with Recipes de Jennifer McLagan (2008)

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Exibindo 4 de 4
I really love this book, good reading as well as good recipes. Ribroast/yorkshire pudding is great. Marmalade pudding not so much: delicious, but weird texture. ( )
  bobandjohn | Jan 15, 2012 |
Finally, somebody that loves cooking with fat. This is a wonderful cooking book and an informative one. The book is full of information and history of why we do love to eat fat and why we should.
I carried this book all over with me, taking notes here and there, even with me at the grocery store and people look at the title with a strange face. I had to remove the paper jacket of this book because it was attraction too much attention.
I will probably get her other book : ‘Bones’ ( )
1 vote labelleaurore | Oct 14, 2009 |
Exibindo 4 de 4
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A rich and unapologetic celebration of this luscious food. 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 * Prosciutto-Wrapped Halibut with Sage Butter * Steak and Kidney Pie * 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.  

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