Fat: An Appreciation of a Misunderstood Ingredient, With RecipesTen Speed Press, 2008 - 232 páginas 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. |
Contenido
A MATTER OF FAT | 1 |
WORTH IT | 13 |
THE KING | 67 |
VERSATILE AND GOOD FOR YOU | 123 |
OVERLOOKED BUT TASTY | 167 |
219 | |
226 | |
Otras ediciones - Ver todas
Fat: An Appreciation of a Misunderstood Ingredient, With Recipes Jennifer McLagan Sin vista previa disponible - 2008 |
Fat: An Appreciation of a Misunderstood Ingredient, With Recipes Jennifer McLagan Sin vista previa disponible - 2008 |
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes Jennifer McLagan Sin vista previa disponible - 2008 |
Términos y frases comunes
1/2 teaspoon 30 minutes animal fat baking sheet bay leaves beans beef black pepper boil bowl brown butter caramel chicken coarse sea salt confit cooking liquid cool cover cream crisp deglaze diced dish dough dripping duck fat fatty acids finely chopped finely grated flavor fleur de sel flour foie gras French fresh freshly ground black frying pan garlic ghee goose ground black pepper kidney lamb fat lard lardo liver low heat Lower the heat meat medium heat melted mixture onions orange ounces pancetta parsley pastry peeled pieces Place pork belly pork fat potatoes Preheat the oven pudding puff pastry quatre épices ramekins recipe refrigerator rillettes roast room temperature salt and freshly salt and pepper sauce saucepan sausage sea salt serve shallot simmer skin slices spices spoon stir suet sugar tablespoons taste teaspoon terrine unsalted butter vegetables warm whisk wine wrap