Product Description

Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers.

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Product Details

• Amazon Sales Rank: #27475 in Books
• Published on: 2008-09-01
• Released on: 2008-09-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 240 pages

Features

• ISBN13: 9781580089357
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Amazon.com Review
Jennifer McLagan's Pumpkin and Bacon Soup

Jennifer McLagan is a chef, food stylist, and writer who has worked in London and Paris as well as her native Australia. Her book, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, won the Best Single Subject Cookbook award, as well as Cookbook of the Year, at the 2009 James Beard Awards. Her first book, Bones, was widely acclaimed, winning the James Beard Award for single-subject food writing. She is a regular contributor to Fine Cooking and Food & Drink. She has lived in Toronto for more than 27 years with her sculptor husband, Haralds Gaikis, with whom she escapes to Paris as often as possible. On both sides of the Atlantic, Jennifer maintains friendly relations with her butchers, who put aside their best fat and bones for her.

(Photo © Rob Fiocca)

Pumpkin and Bacon Soup
(Makes 3 quarts/3 l)

Ingredients

• 1/2 pound/225 g side (slab) bacon
• 1 large onion, sliced
• 1 stalk celery, sliced
• 1 large sprig sage
• hubbard squash or other firm, dry pumpkin or winter squash (about 3-1/3 pounds/1.5 kg)
• 8 cups/2 l water
• Coarse sea salt and freshly ground black pepper

Directions
Remove the rind and any hard, dry skin from the bacon. Cut the bacon into 1/4-inch/6-mm dice.

Place a large saucepan over low heat, add the bacon pieces, and cook gently so they render their fat. When most of their fat is rendered, add the onion, celery, and sage, stirring to coat with the fat. Cook until the vegetables soften slightly, about 7 minutes.

Cut the squash into quarters and remove the seeds. Peel the squash and coarsely chop into smaller, even-sized pieces. Set aside.

Pour 1 cup/250 ml of the water into the pan with the vegetables, increase the heat to high and, using a wooden spoon, deglaze the pan, scraping up the browned bits on the bottom. Add the remaining 7 cups/1.75 l water, the squash pieces, 1 tablespoon of salt, and some pepper. Bring the mixture to a boil, lower the heat, and simmer, covered, until the squash is very soft, 30 to 45 minutes. Remove the sage and let the soup cool slightly.

Purée the soup, in batches, in a blender and pour into a clean saucepan. Taste and adjust the seasoning, and reheat the soup to serve.

From Publishers Weekly
Starred Review. Persuasively arguing that the never-ending quest for "health" has gone too far, McLagan's elegant and informed look at this most maligned ingredient is appropriately unctuous. A crucial part of our diets, fat not only provides health benefits but pure pleasure: few ingredients can carry flavor the way fat does. Breaking the topic down into categories (butter, pork, poultry, beef-and-lamb), McLagan carefully chooses recipes that showcase the role of fat in imparting and carrying flavor. Versatile butter adds richness to pastry dough, a sweet nuttiness to Brown Butter Ice Cream, thickens classic sauces and can be used to gently poach scallops. A classic BLT gets a jolt of flavor from bacon-fat mayonnaise, and sliced Yukon Gold potatoes cooked in duck fat are practically ambrosial. While there's a fair number of indulgent dishes (3-inch bone-in ribeyes served with a red wine sauce and roasted bone marrow, a pork-fat laden twist on peanut brittle), McLagan emphasizes flavor and application over decadence. Digressions like those on the history of Crisco, fat as an art medium and a thoughtful look at foie gras are welcome and enlightening. Her mixture of science, cultural anthropology and culinary imagination are intoxicating, making this a crucial work on the topic.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
"An unapologetic celebration of its title ingredient and a compelling argument that explains not only why fat is a fundamental flavor but also fundamental to our health." --Salon.com --Salon.com

"Fat isn't simply a cookbook: it's a celebration of the ingredient that makes everything we eat taste better." --Fine Cooking --Fine Cooking

"If you contemplate our town's piggish crush on pig, or the compelling reign of steak on our plates, you'll think there couldn't be a better time for Jennifer McLagan's love letter to Fat."--Gael Greene, InsatiableCritic.com --Gael Greene, InsatiableCritic.com

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Customer Reviews

Great reading,Fun cooking
I love this book and it could be my cookbook of the year. I have a library and I have been cooking long enough that I do not really need a cookbook unless it is very good. I bought the book primarily for reading about fats and why they could be good for you. However, I have made several recipes including the above mentioned roast chicken, which was fabulous. I slow baked a lamb shoulder by her method of slow cooking. And I saved the fat to make some lamb fritters, (not of this book) frying them in the left over fat. I have baked sweet potatoes in lard inspired by the book. I have rendered lard for myself and my girls. It has all been quite fun. And now that I am having so much fun and the food is so good, I really am not sure I care about the health issues.

Here is one thing I will say, since I have cooked out of this book this week, I am not hungry or craving food.

In praise of fat.
I am so tired of fat free everything these days in the grocery store, so it was a real pleasure to read about fat...glorious fat. Maybe my cholesterol is getting jacked to Jesus, but my food has flavor now that I am cooking with fat. I tried McLagan's roasted chicken recipe and it was the best chicken ever...flavorful, juicy...I swoon at the memory. I look forward to trying more of the recipes from the book as soon as I can locate sources for well marbled meats, fatty fowl, and pork bellies. My in-laws are in their eighties and have cooked with lard all their lives. They are happy, healthy, thin, and the food just tastes good. I may croak a few weeks earlier than expected, but I will go out with happy taste buds. I really enjoyed reading about fat.

Fat Is Not To Be Feared, It's Where The Flavor Is
You've just gotta love a book that has a big fatty slab of meat on it! And while fat has gotten an unfair bad rap over the past few decades from the low-fat diet apologists, the fact is that fat consumption is an important part of living as healthy a lifestyle as you can. This is something Jennifer McLagan wanted to convey with her book to give people a greater "appreciation" for what is arguably the most flavorful ingredient you could put into a recipe (nope, not salt, not sugar, and not spices of any kind can compete with good old-fashioned FAT!).

From butter to meat fats, McLagan gives you quite a history lesson on the subject of fat (and you can't miss the section on where the ghastly margarine came from!) to whet your appetite for some truly incredible fat-based dishes to make. Not all of them are low in carbohydrates, but they can easily be adapted to just about any diet. Except for a low-fat one. Sorry low-fatties!