Fat Kitchen, The: How to Render, Cure & Cook with Lard, Tallow & Poultry Fat - Brossura

Chesman, Andrea

Brossura

ISBN 10: 1612129137 ISBN 13: 9781612129136

Casa editrice: WordUnited Ltd, 2018

Riassunto

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.

Su questo libro

Informazioni sull'autore

Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled Pantry, Serving Up the Harvest, 101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont. Michael Ruhlman is the author of The Elements of Cooking, The Soul of a Chef, and The Making of a Chef: Mastering Heat at the Culinary Institute of America, among others.

Dalla quarta di copertina

Cooking 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.

Dettagli dell'edizione

• Editore: WordUnited Ltd
• Data di pubblicazione: 2018
• Lingua: Inglese
• ISBN 10: 1612129137
• ISBN 13: 9781612129136
• Rilegatura: Copertina flessibile
• Numero di pagine: 320
• Contatto del produttore: WordUnited GmbH; distribution@wordunited.com; ; Theodorstrasse 105; DUSSELDORF; 40472; Germania