The Book of Schmaltz
Subtitle: Love Song to a Forgotten Fat
By: Michael Ruhlman ; photographs by Donna Turner Ruhlman
Contributors: Ruhlman, Donna Turner
Edition: 1st ed.
Publisher: Little, Brown and Co.
Published: 2013
Place of publication: New York
Language: eng
Format: Hardcover
Number of pages: 178
ISBN-13: 9780316254083
Subjects: Cooking (Oils and fats); Jewish cooking
Description: "For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or rendered chicken fat), is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient. 'The Book of Schmaltz' acts as a primer on schmaltz, taking a fresh look at traditional dishes like kugel, kishke, and kreplach, and also venturing into contemporary recipes that take advantage of the versatility of this marvelous fat. Potatoes cooked with schmaltz take on a crispness and satisfying flavor that vegetable oil can't produce. Meats and starches have a depth and complexity that set them apart from the same dishes prepared with olive oil or butter."--From publisher description.
Notes: Includes index.
Table of contents: title: Introduction: "A thread in a great tapestry"; title: Lois who? : how this book came to be; title: How to make schmaltz; title: Traditional recipes; title: Contemporary recipes; title: Appendix: chicken stock.