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, by Andrea Chesman
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Product details
File Size: 32921 KB
Print Length: 302 pages
Page Numbers Source ISBN: 1612129137
Publisher: Storey Publishing, LLC (November 13, 2018)
Publication Date: November 13, 2018
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B079VTYDRK
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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 and facts on fat, it is a very interesting and enlightening book. It's no nonsense and simple approach explains that it is really much better for you when all that stuff that is sold as substitute butter and fat.I like this book, there are recipes about making pastry, fried and roasted food. It covers the use of beef, chicken, duck and pig fat. Don't know how the young generation, who may never have seen or tasted food with lard or butter, would view this book - but I certainly love it.Taste with out the guilt.
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 something is called in each language; what they used it for; what animal fats each culture traditionally used.The recipes are well-laid out with an interesting introduction to each recipe - be it a bit of its history or tips to adjust recipe etc. The methods are well set out step by step and even beginners will be able to make sense of what needs to be done.The photography is beautiful throughout the whole book. I personally would have liked to see a lot more photographs of the dishes in the recipes, I felt there were too few. I like to see photos of what the final dish is more or less supposed to look like.The resources section at the end is a great inclusion.The whole book takes me back to my childhood when my gran would fry eggs in sheep fat; we would save the bacon dripping to eat on toast with salt and pepper. As a farmer's wife with access to our own grass-fed cows and sheep, I will definitely be utilizing some of the knowledge I learnt in this book.Thank you to NetGalley and the publishers, Storey Publishing, for allowing me the opportunity to read this book.
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 animal fat products, detailing rendering methods, and cooking methods for each.This is a valuable addition to the cookbook shelf for the thinking and experimenting home cook.
This is truly a gorgeous cookbook full of fabulous information, recipes and photographs. As someone who would like to support eating whole foods with less waste, consuming natural fats from my geographical region (instead of buying coconut oil from Sri Lanka), and also adding more fats for my own health and energy, this is an INCREDIBLE resource.The author includes wonderful information about rendering and using fats so that readers feel comfortable with these (new to me!) ingredients, then provides a diverse sampling of recipes, from pastry crusts to roasted veggies to tasty entrees.One of my favorites aspects of the book -- and that may be because I'm a history geek -- is the way Andrea highlights the historic, cultural and evolutionary lineages of these techniques and products. As such, it makes learning about animal fats and using them in my own kitchen a layered experience, not only of my present explorations but also as a way to connect to the generations that used these methods in their own kitchens throughout the ages.
If there is anything that we know for sure it is that the science of food and health is changing rapidly and that what we know and knew are probably wrong. Look at what happened with coconut oil in Aug 2018. Yet Storey editors have not dissuaded Andrea Chesman, who has no health credentials whatsoever, from larding her book with polemics on fats in the diet. She cites no peer reviewed research, trots out the common conspiracy theories, does not accept that science is iterative, knows little about alternative cultural preferences (especially for "rancid" fats) and spouts her own personal truths at length. Allowing Ms Chesman this exposure to future embarrassment is unconscionable behavior on the part of editors, especially as the rant is pointless. No one who avoids animal fat will ever open the book. The photos would make vegetarians swoon.The discussion of caul fat is just wrong. Ms Chesman (or perhaps her editor) does not seem to know what a ruminant is and how ruminant digestion works. Several times pigs are included in sentences about ruminants.The text (of the ARC anyway) is choppy in places and could use some rearrangement of paragraphs. As usual with Storey, the ARC is prepared with horrible fonts that may or may not be changed in the final version. (Storey releases their books for review as long as 9 months before the publication date and does not send reviewers notifications of changes to the text or layout.)The cookery part is stunningly good in a Mrs. Beetonly sort of way, but taken as a whole experience, the book falls short.I received a review copy of "The Fat Kitchen: How to Render, Cure and Cook with Lard, Tallow and Poultry Fat" by Andrea Chesman (Storey) through NetGalley.com.
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