THE FAT KITCHEN - HOW TO RENDER, CURE & COOK WITH LARD, IN SOUTH AFRICA

This item is sold brand new. It is ordered on demand from our supplier and is usually dispatched within 7 - 12 working days 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 flavour 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 favourites 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. Features Summary Reintroduce flavour and texture to home cooking, from duck fat French fries to perfectly flaky lard pie crust, with this definitive reference for processing... Author Andrea Chesman Publisher Storey Publishing LLC Release date 20181201 Pages 320 ISBN 1-61212-913-7 ISBN 13 978-1-61212-913-6