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The Fat Kitchen: How to Render, Cure & Cook with Lard, Tallow & Poultry Fat by
US $10,49
CircaEUR 9,02
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Libro che è già stato letto ma è in buone condizioni. Mostra piccolissimi danni alla copertina incluse alcune rigature, ma nessun foro o strappo. È possibile che la sovraccoperta per le copertine rigide non sia inclusa. La rilegatura presenta minimi segni di usura. La maggior parte delle pagine non è danneggiata e mostra una quantità minima di piegature o strappi, sottolineature di testo a matita, nessuna evidenziazione di testo né scritte ai margini. Non ci sono pagine mancanti. Per maggiori dettagli e la descrizione di eventuali imperfezioni, consulta l'inserzione del venditore.
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Gratis Economy Shipping.
Oggetto che si trova a: Eugene, Oregon, Stati Uniti
Consegna:
Consegna prevista tra il lun 21 lug e il gio 24 lug a 94104
Restituzioni:
Restituzioni entro 30 giorni. Le spese di spedizione del reso sono a carico dell'acquirente..
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Fai shopping in tutta sicurezza
Il venditore si assume la piena responsabilità della messa in vendita dell'oggetto.
Numero oggetto eBay:388612022619
Tutti i proventi netti andranno a: St. Vincent de Paul of Lane County
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- Il ricavato di questa vendita sarà devoluto a un partner non profit verificato.
Specifiche dell'oggetto
- Condizione
- Features
- Dust Jacket
- ISBN
- 9781612129136
Informazioni su questo prodotto
Product Identifiers
Publisher
Storey Publishing
ISBN-10
1612129137
ISBN-13
9781612129136
eBay Product ID (ePID)
242398391
Product Key Features
Book Title
Fat Kitchen : How to Render, Cure and Cook with Lard, Tallow and Poultry Fat
Number of Pages
304 Pages
Language
English
Topic
Food Science, Health & Healing / High Protein, Specific Ingredients / Meat, Methods / Baking, Methods / Canning & Preserving
Publication Year
2018
Illustrator
Yes
Genre
Cooking, Technology & Engineering
Format
Trade Paperback
Dimensions
Item Height
0.8 in
Item Weight
29.8 Oz
Item Length
9 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
LCCN
2018-021356
TitleLeading
The
Reviews
" The Fat Kitchen could not be more timely. It's a guide to preparing and using animal fats, indulgently or sparingly, in all sorts of delectable ways. Tempting recipes ... open new horizons." -- New York Times "Will have you correctly convinced that fat is your friend. Repeat after us: Fat is your friend." -- Cowboys Indians Magazine "This is a book after my own heart -- unapologetic, clear, and filled with recipes that make me want to head to the kitchen." -- Michael Ruhlman, author of Charcuterie , The Book of Schmaltz , and Grocery: The Buying and Selling of Food in America , from the foreword "Give yourself permission to eat healthy animal fats Andrea Chesman's way and you will never feel hungry or unsatisfied again!" -- Sally Fallon Morell, President, The Weston A. Price Foundation "A surprisingly beautiful cookbook ... full of information on which fats come from which parts of animals, how to render them at home (or where to buy them) and how to store and use them properly. But the real showpiece of The Fat Kitchen is its many delectable recipes. Each one includes gorgeous photos, detailed instructions and tips on how to best incorporate fats. And the recipes themselves will have readers salivating, including Onion Confit and Chorizo-Cheese Empanadas; Curried Beef Pasties in the savory section; and Amish Potato Buns, Jelly Doughnuts and Blueberry Galette in the sweets. Any home cook wanting to avoid processed oils, as well as anyone hoping for more tender baked goods and tasty main dishes, is sure to enjoy The Fat Kitchen ." -- Jessica Howard, bookseller at Bookmans, Tucson, Arizona "Chesman looks at the chemistry and biology of fats and concludes that they can be put to good, healthy, and constructive use in cooking." -- Booklist, "This is a book after my own heart -- unapologetic, clear, and filled with recipes that make me want to head to the kitchen." -- Michael Ruhlman, author of Charcuterie , The Book of Schmaltz , and Grocery: The Buying and Selling of Food in America , from the foreword "Give yourself permission to eat healthy animal fats Andrea Chesman's way and you will never feel hungry or unsatisfied again!" -- Sally Fallon Morell, President, The Weston A. Price Foundation, " The Fat Kitchen could not be more timely. It's a guide to preparing and using animal fats, indulgently or sparingly, in all sorts of delectable ways. Tempting recipes ... open new horizons." -- New York Times "Will have you correctly convinced that fat is your friend. Repeat after us: Fat is your friend." -- Cowboys & Indians Magazine "This is a book after my own heart -- unapologetic, clear, and filled with recipes that make me want to head to the kitchen." -- Michael Ruhlman, author of Charcuterie , The Book of Schmaltz , and Grocery: The Buying and Selling of Food in America , from the foreword "Give yourself permission to eat healthy animal fats Andrea Chesman's way and you will never feel hungry or unsatisfied again!" -- Sally Fallon Morell, President, The Weston A. Price Foundation "A surprisingly beautiful cookbook ... full of information on which fats come from which parts of animals, how to render them at home (or where to buy them) and how to store and use them properly. But the real showpiece of The Fat Kitchen is its many delectable recipes. Each one includes gorgeous photos, detailed instructions and tips on how to best incorporate fats. And the recipes themselves will have readers salivating, including Onion Confit and Chorizo-Cheese Empanadas; Curried Beef Pasties in the savory section; and Amish Potato Buns, Jelly Doughnuts and Blueberry Galette in the sweets. Any home cook wanting to avoid processed oils, as well as anyone hoping for more tender baked goods and tasty main dishes, is sure to enjoy The Fat Kitchen ." -- Jessica Howard, bookseller at Bookmans, Tucson, Arizona "Chesman looks at the chemistry and biology of fats and concludes that they can be put to good, healthy, and constructive use in cooking." -- Booklist
Table Of Content
Foreword by Michael Ruhlman Preface Part 1: Understanding Animal Fats Chapter 1: A Little Chemistry, A Little Biology Chapter 2: Buying, Rendering, and Curing Animal Fats Chapter 3: Cooking and Baking with Animal Fats Part 2: Recipes Chapter 4: Snacks, Street Food, and Starters Chapter 5: Main Dishes Chapter 6: Side Dishes Chapter 7: Baked Goods and Desserts Chapter 8: Basics Metric Conversions Resources Index
Synopsis
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., Animal fats are being welcomed back into the kitchen! Chefs and home cooks alike are rediscovering how fats create amazing texture -- from the flakiest lard pie crust to the crispiest fried chicken -- and define the flavor of a dish like authentic clam chowder with salt pork or duck fat French fries. 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., Animal fats are being welcomed back into the kitchen Chefs and home cooks alike are rediscovering how fats create amazing texture -- from the flakiest lard pie crust to the crispiest fried chicken -- and define the flavor of a dish like authentic clam chowder with salt pork or duck fat French fries. 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.
LC Classification Number
TX407.O34C44 2018
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- 5***i (28)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoArrived just as described! Arrived very quickly. Packaging was AMAZING! I could tell that the seller went the extra mile to make sure it arrived safe & sound! You just made a customer for life! I will definitely be purchasing from you again! Great value for the money!Red Dwarf: Series VII by (N° 387236441699)
- c***t (912)- Feedback lasciato dall'acquirente.Mese scorsoAcquisto verificatoItem was packed properly, so there was no damage incurred during shipping. The item itself looks very new and well taken care of. Have no complaints with the over all quality of the item. This came nicely wrapped to ensure safety, looks exactly as was described in the listing. Thank you! Highly recommend this seller, hope to do business with this seller again!