Overview
The Fat Kitchen 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.
This book title, The Fat Kitchen (How to Render, Cure & Cook with Lard, Tallow & Poultry Fat), ISBN: 9781612129136, by Andrea Chesman, Michael Ruhlman, published by Storey Publishing, LLC (November 13, 2018) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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