num_pages: 304
description: 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.
language: English
title: The Fat Kitchen: How to Render, Cure & Cook with Lard, Tallow & Poultry Fat
publisher: Storey Publishing, LLC