Author(s): Jennifer McLagan
Until just thirty years ago, fat was at the centre of human diets and culture. Chef Jennifer McLagan sets out with equal parts passion, scholarship and appetite to win us back to a healthy relationship with animal fats. The range of delicious recipes - including Butter-poached Scallops, Sauteed Foie Gras with Gingered Vanilla Butter and Duck Confit, winningly demonstrates how fundamental fat is to the flavour of food, and Jennifer reveals the many ways in which fat is actually healthy. Whilst, these days, we may know everything about olive oil, we're less aware of how to use lard and bone marrow. McLagan offers extensive guidance on sourcing, rendering, flavouring, using and storing animal fats, whether bacon, schmaltz or suet. Stories, lore, quotations and tips round out this rich and unapologetic celebration of food at its very best. The book is divided into sections by type of fat - Butter (worth it), Pork Fat (the king), Poultry Fat (versatile and good for you), Beef and Lamb Fats (overlooked but tasty) - and each chapter opens with a comprehensive description of the history, the types and the uses of each type of fat followed by a range of fabulous recipes.
'For standing out against mass opinion, Jennifer McLagan has to be applauded for her book Fat...a beautifully detailed look at the history of fat in our food - and there are some amazingly good recipes to try.' The Bookseller The recipes are fabulously greed inducing, the writing is firm and compelling' - Nigella Lawson Nigella.com 'Splendid' The Guardian 'Divine recipes' You (Mail on Sunday) 'This book was a brave and laudable move' - Nigel Slater Observer 'Wonderful' Jamie magazine 'Much more than a cookery book. McLagan explains and debunks the received wisdom about how bad fat is for us, and serves up her recipes with palate cleansers of historic, literary and folkloric fat facts.' - Sophie Morris The Independent 'I've been salivating over (this) fascinating and brave book' - Alex Renton The Times
Jennifer McLagan is a chef and writer who has lived in Toronto, London and Paris as well as her native Australia. Her previous books Bones (2005) and Fat (2007) and Odd Bits (2011) were both widely acclaimed and each won James Beard and IACP awards. Jennifer is a regular contributor to Fine Cooking and Food & Drink. She has lived in Toronto for more than thirty 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 relationships with her butchers, who put aside their best fat, and odd bits for her.