For all of history, minus the last thirty years, fat has been at the center of human diets and cultures. When scientists theorized a link be...
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reviews
Dec 31, 2009
Amy
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I think about what sort of fats to use now when I cook. I think that humanity has developed some irrationa fear of fat, and consequently "we" in America who are not Mexican (they use lard), only cook with olive oil. I knew before this book hit my lap that olive oil was NOT a cooking oil, it turns rancid. My mom has been cooking with 100% saturated unprocessed coconut oil for some time, but she too is afraid of animal fats, well NO MORE!!
This book was excellent. I have More...
This book was excellent. I have More...
Aug 21, 2008
Cynthia
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Who knew fat could be so complicated. Thumbs up on bacon fat spice cookies. Thumbs down on my miserable failure to make bacon mayo.
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Dec 31, 2008
Yune
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It was refreshing to read about fat without having it villainized. McLagan offers some history, lots of random facts and quotes, and some recipes I'm determined to try. (The librarian asked whether I checked out cookbooks for reading or recipes; whenever I try for just the former, I just end up getting hungry anyway.)
I did get a little intimidated by the amount of preparation the author asks for, especially in a society where it's unlikely your local butcher will sell you lard. Re More...
I did get a little intimidated by the amount of preparation the author asks for, especially in a society where it's unlikely your local butcher will sell you lard. Re More...
Oct 03, 2010
Rebecca
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I don't normally review cookbooks, but I love a good confirmation bias. The history of fats is well done, and the recipes are inspiring. I am going to start making my own butter - which gets its own chapter at the top of the heap and is written such that you imagine a teenage girl lying on her stomach with her head propped up on her hands while kicking her feet around and mooning over it.
The only problem is that it's hard to FIND the fats in question around here since everyone is so More...
The only problem is that it's hard to FIND the fats in question around here since everyone is so More...
May 06, 2009
Daniel
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This book is 100% legitimate. Fat is the most misunderstood component of our diet and you can see that in virtually every weight loss program there is. But knowing how to use fats well is a million times better than not knowing and removing them from your daily intake. Besides, fat tastes good, and amen to the Lord making it clean. This book is full of great information on what fat is, how it works in our bodies, and how to use it in the kitchen. This also might be the best food porn I've e
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Dec 15, 2008
todd
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I have been vindicated! For years I taught my children, "Fat is good. Hot fat is better." This book goes through the history and science of animal fats, and loads the text with scrumptious recipes. The only problem in today's world will be finding a source for spome of the ingredients. I would write more, but now I am on a mission to find Lardo (and no, that's not the fat kid who lives down the block). Buy this book!
Apr 25, 2009
John
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In line with Pollan and all today's foodies, McLagan says out with the oils and hydrogenated fats, and in with the animals fats and butter. She gives some nice background to the dishes and concise but helpful reviews of all the fats. She gives really basic details about how to find, treat, an use the fats, but I found a good deal of recipes to be a little over my head. That being said, if I had a few hundred bucks to spend on kitchen utensils I could probably make a lot of this stuff, and it all
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Apr 22, 2009
Joseybird
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A wonderful read for foodies, especially those tired with the low-fat craze and who want to experiment with novel (classic?) ingrediants.
But you'd probably already guessed that, by the book's premise...
My only real complaint is that most of the recipes are impractical for those whose access to food is limited to the local grocery shop.
But you'd probably already guessed that, by the book's premise...
My only real complaint is that most of the recipes are impractical for those whose access to food is limited to the local grocery shop.
Nov 28, 2009
Julie
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This is a spectacular book, written by an enthusiastic chef. Why a book on fat? To counter all the fat-cutting books and the questionable food science that took fat from our plates and taste from our food and it also appears health from our bodies. This woman creates a church of fats, I'm there with a tambourine! Can't wait to try some of the recipes.
Apr 08, 2009
Laurel
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Since we have been taught for three decades or so that fat is not good for us, it was hard to believe her take on it--fat IS good for us. I read about 1/4 of the book which explained about butter--which actually did coincide with my thoughts on butter, but beyond that it was a hard sell for me.
Jan 28, 2009
Ryon
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What a wonderful book! As an athlete and health enthusiast, I take issue with the carb-heavy nature of some of the fat-laden recipes in this book (french fries). However, it is an amazing book that is an accessible rebuttal to modern perceptions of fat. Mrs. McLagan's writing waxes poetic in many areas in an attempt to reconnect us to her romantic notions of our culinary past. It works!
Jan 05, 2010
Jim
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i recently started this and am quite happy. i would prefer even more writing and less cookbook, but the writing is good enough foreplay that you want the recipes.
if the section on pork fat can't convince you....just give up now.
if the section on pork fat can't convince you....just give up now.
May 12, 2010
Ethan
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Excellent book about a misunderstood part of life. It is not "FAT" that makes us FAT, but a combination of things. Like in all things, a balance must be found. Leaving out fat disturbs that balance.
Jun 20, 2009
Ron
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Loved this cookbook. As is always the case with cookbooks, I never use one for more than a few recipes. I can't wait to try a number of the recipes from this book. My mouth watered just skimming it.
Feb 02, 2011
Mark
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The kind of book that makes you go ahead and order that duck fat online.
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Feb 12, 2009
Monica
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It's that time of year again. Cold, bitter, nasty. No holidays to look forward to. For me at least, I retreat to the kitchen and stay until spring.
Jul 06, 2011
Lisa
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Get thee to a butcher...
Rarely does a cookbook have you scrambling to the phone to put in a special order for fat. But this gloriously evocative paen to fat in all its guises will lead you to do just that. In no time at all you'll be rendering your own lard and whipping up all manner of porky, goosey, beefy, buttery, fatty treats.
Rarely does a cookbook have you scrambling to the phone to put in a special order for fat. But this gloriously evocative paen to fat in all its guises will lead you to do just that. In no time at all you'll be rendering your own lard and whipping up all manner of porky, goosey, beefy, buttery, fatty treats.
Jan 04, 2010
Amanda
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I'm reading this one little by little and it is great. Chock full of information, recipes and little tidbits (although some of the sidebar stuff is hard to understand out of context), I may consider buying this sometime. It definitely makes me wish I had a good source of unadulterated fats around and makes me want to search them out. So far I'm in the mood for shortbread (although I wonder how well a GF shortbread would work) and lard fried potatoes. I can't wait to read the rest...
Mar 05, 2010
Leah
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This was a fascinating read with beautiful photos to boot (makes the fattiest piece of lamb look lovely). Makes you wonder why we ever stopped eating healthy fats and replaced them with nasty-tasting substitutes like canola oil.
Now I really really want to try making my own lard. And frying chicken in it. Yum.
Now I really really want to try making my own lard. And frying chicken in it. Yum.
Sep 12, 2009
Jennifer
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Aug 03, 2011
Kara
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Great cookbook on using REAL fats. There's also a little bit explaining why you are better off cooking with things like lard, suet, and tallow as opposed to man made vegetable fats.
Feb 04, 2009
Bruce
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I greatly enjoyed this book. It's full of great information and wonderful sounding recipes that I need to try, even though I probably shouldn't. I think that this is a cookbook I'll be using in moderation, but I will be using in the future.
Jun 12, 2010
Delphine
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How can I not love this book? Chapter names include "pork fat: the king" and "beef and lamb fats: overlooked but tasty."
Jan 21, 2009
Cissa
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Fascinating. Currently I'm just reading "Butter," but I got 2 beef marrowbones recently and plan on doing something with them.
