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The Fat Kitchen: A Complete Guide to Rendering, Curing, Cooking Baking with Lard, Tallow Poultry Fat; 100 Homestyle Recipes

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3.85  ·  Rating details ·  20 ratings  ·  18 reviews
Paperback, 320 pages
Published November 13th 2018 by Storey Publishing, LLC
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3.85  · 
Rating details
 ·  20 ratings  ·  18 reviews


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Melissa Dee
Nov 12, 2018 rated it really liked it
Chesman’s long introduction extolling the virtues of animal fat over vegetable seed oils is laudable and educational. But when it comes right down to it, a diet that is low fat and high fiber just feels better. That being said, when it comes to fat, good tasting fats beat the heck out of nasty tasting fats, making lard, butter, and excellent olive oils the obvious choice for cooking. And that is exactly what Chesman advocates in this excellent cookbook, that works its way through the various ani ...more
Samantha
Jun 23, 2018 rated it really liked it
Shelves: netgalley
The Fat Kitchen advocates and brings back the use of animal fats, lard and tallow to make your dishes much tastier and it would seem healthier. I can think back to the 70s and early 80s, seeing my grandparents and parents use animals fats, often saved from the Sunday roast and used throughout the week. Unfortunately, we were informed and re-educated that these fats weren't good for us and moved onto plant oils, so these animal fats went out of fashion, along with a depth of flavour - though some ...more
Janet
May 06, 2018 rated it it was amazing
I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review.
From the publisher ---

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 a
...more
Cheryl Sanders
Aug 01, 2018 rated it really liked it
WOW! I had no idea there was this much information on different types of fat and how to make them into what we use in the kitchen. The information contained in this book is priceless. The stories of how certain products came to be are AMAZING! I am in awe over the delicious recipes contained between these covers. I only wish there were more pictures.
Kristine
Oct 16, 2018 rated it it was ok
Shelves: amazon-reviewed
The Fat Kitchen by Andrea Chesman is a free NetGalley ebook that I read in early October.

Instructions on creating and using lard, tallow, and schmaltz for snacks & apps, mains, sides, baked items, and desserts. Of the bunch, I’m most comfortable using lard, since it makes for great tortillas, so I really looked forward to learn what else I can use it for. Yet the simplest way I can put this is that the tone and look of this book is inconsistent - it seemed like its original intent was to sho
...more
Sarah
Jun 14, 2018 rated it it was ok
The recipes make sense, the information seems good, and the instructions are easy to follow. However, this doesn't seem like something the average person could implement. The author talks a few times about how lard or animal fats bought ready-made are of poor quality and it's best to make it at home. While it doesn't seem particularly difficult, it would be very challenging in terms of both space and time. Plus, the amount of finished product seems pretty small compared to the original material ...more
Jo
Jun 25, 2018 rated it liked it
This was an interesting and informative recipe book. The recipes are interesting and the photos are great.
Thanks to netgalley for letting me read this.
Pam
Jul 20, 2018 rated it really liked it
I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review.
This book explores the background and facts on fat. The author tell us that it is animal fat is better for you than artificial plant fats.
There are tips to help you render fat from different animals (if you’re feeling up for the challenge), there are recipes for pastry, fried and roasted food. It covers the use of beef, chicken, duck pig and even bear fat 😳.
I found it an interesting read. No
...more
Amy
May 24, 2018 rated it really liked it
More than "just" a cookbook, "The Fat Kitchen" provides an in-depth guide to all manners of animal fat - offering instructions on how to render the fats into goodness that will add an extra level of deliciousness to your cooking and baking. The information and recipes in this book provide a great reference for taking the leap into using more animal fat within your kitchen.

Free ARC from NetGalley in exchange for an honest review. Book is available November 13th.
Alison
Oct 08, 2018 rated it it was amazing
This was a very interesting book.

The background was well-researched and even though some of the terms in the chapter entitled "A little chemistry, a little biology" are rather complicated, the author explains everything very thoroughly.

There are great tips and explanations throughout the book in the beige and brown information blocks are very handy and add extra, compact knowledge to the book. I especially enjoyed the references to certain things in various European languages and cultures - what
...more
Shari
rated it liked it
Dec 19, 2018
Leyla Johnson
Jul 05, 2018 rated it it was amazing
I found this book intriguing, being a child of the 50s from European heritage, most of my early childhood consisted of cooking and eating with olive oil, lard and butter. It wasn't till much later, 1990, that I read about the bad/good fats and tried to follow the media hype regarding these fats - but the food never tasted good and I guiltily went back to butter and lard for special occasions - made no difference to my cholesterol level but the food tasted great.
This book explores the background
...more
Meg Dean
rated it liked it
Jun 11, 2018
Literary Soirée
Aug 17, 2018 rated it it was amazing
“The Fat Kitchen: How to Render, Cure & Cook with Lard, Tallow & Poultry Fat” by Andrea Chesman demonstrates why cooks of all kinds are rediscovering fats ... for creating amazing texture from the flakiest lard pie crust to the crispiest fried chicken ... to defining the flavor of a dish like super rich clam chowder with salt pork or duck fat French fries.

“The Fat Kitchen” is the most comprehensive guide around for using whole animal fats, including lard, tallow, and poultry fat in cooki
...more
Elizabeth
Aug 10, 2018 rated it really liked it
Thank you to Netgalley and Storey Publishing, LLC for providing me with a copy in exchange for an honest review.

I am an absolute fan of bringing animal fats back into the mainstay diet of American people. The author explored just about every type of cooking fat available as well as how to render, store, and use them in various recipes. The recipes are easy to follow and look yummy. However, I think they may scare the standard home cook a bit. For those willing to branch out of the culinary comf
...more
Lisabeth
May 21, 2018 rated it it was amazing
I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review.
From the publisher.
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
Laura Gorman
May 23, 2018 rated it really liked it
This is an informative cookbook about cooking and preparing lard and other fat products. It has a wide variety of recipes to pair with this. The recipes have detailed and easy to follow instructions and mouth watering pictures.
Mary Dickerson
Feb 22, 2019 rated it really liked it
I’d like to start by quoting the description given by the publisher because is what got me interested in this book in the first place.



Description by publisher: “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 gui
...more
Jo
Jun 08, 2018 rated it liked it
#TheFatKitchen #NetGalley

From the last century, the wrong message circulated about the fat as the worst enemy of the heart. However, recent studies are against this myth and show the difference between good fats and bad fats. The author takes this approach to teach with good recipes, historical facts and scientific information.
Anne
Aug 28, 2018 rated it really liked it
The Fat Kitchen
By Andrea Chesman
What a fabulous book of knowledge for the modern cook who is looking to cook more authentically. When it comes to food and diet we need not leave the past in the past. Looking back to how food was processed, prepared and used is all very relevant today if you are looking for a clean, healthier diet. This book defines what was used and what is currently used in our diets and how they differ. You need not put on a lab coat as she lays out factual evidence on differe
...more
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29 followers
I write cookbooks. I also edit them. I am grateful that I have found work that I enjoy.

Pickled Pantry is my newest book. I am very excited about it, and it is already generating favorable reviews.

Mostly I have written about vegetables, but I took a break from them to write 250 Treasured Country Dessertswith my co-author Fran Raboff on, which came out in 2009. The book is an update and expanded ve
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