{"product_id":"the-fat-kitchen-how-to-render-cure-cook-with-lard-tallow-poultry-fat-paperback","title":"The Fat Kitchen: How to Render, Cure \u0026 Cook with Lard, Tallow \u0026 Poultry Fat - Paperback","description":"\u003cp\u003eby \u003cb\u003eAndrea Chesman\u003c\/b\u003e (Author), \u003cb\u003eMichael Ruhlman\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eAnimal 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Fat Kitchen\u003c\/i\u003e 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.\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eCooking and baking with animal fats imparts unparalleled flavor and delicate texture to everyday dishes. Pastries turn out tender and flaky, cookies rise higher, and fried foods are light, crisp, and caramelized without being greasy. Andrea Chesman's complete guide to sourcing, rendering, and preparing food with lard, tallow, suet, and poultry fat will give every home cook the confidence to bring fat back into the kitchen - with mouthwatering results.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAndrea Chesman is the author of \u003ci\u003eThe Fat Kitchen\u003c\/i\u003e as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include \u003ci\u003eThe Pickled Pantry\u003c\/i\u003e, \u003ci\u003eServing Up the Harvest\u003c\/i\u003e, \u003ci\u003e101 One-Dish Dinners\u003c\/i\u003e, and \u003ci\u003eThe Backyard Homestead Book of Kitchen Know-How\u003c\/i\u003e. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont. \u003cbr\u003e \u003c\/p\u003e \u003cbr\u003eMichael Ruhlman is the author of \u003ci\u003eThe Elements of Cooking, The Soul of a Chef\u003c\/i\u003e, and \u003ci\u003eThe Making of a Chef: Mastering Heat at the Culinary Institute of America\u003c\/i\u003e, among others.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.9 x 7.9 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 13, 2018\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":46868432486558,"sku":"9781612129136","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0663\/5634\/7038\/files\/the-fat-kitchen-how-to-render-cure-cook-with-lard-tallow-poultry-fat-paperback-2456676.webp?v=1779490266","url":"https:\/\/www.naturallylatheredtallowco.com\/products\/the-fat-kitchen-how-to-render-cure-cook-with-lard-tallow-poultry-fat-paperback","provider":"Naturally Lathered Tallow Co.","version":"1.0","type":"link"}