Wednesday, 16 September 2009

Fat: An Appreciation of a Misunderstood Ingredient with Recipes

An appealing exploration of fat in cooking - a component of food that's newly fashionable - with recipes and culinary history.
Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves culinary fat and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, and beef and lamb fats, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as thirty-six styled food photos make for a plump, juicy, satisfying package for food lovers.
This book interested me as with all the health books out there which scream that fat is evil and that people should avoid all fat at all cost, this book claims that our bodies depend on fat in it's diet and why.
I found compelling arguments that were well put forward and supported by the author, Jennifer Mclagan . The body needs fat to feel full, which is why after a fat free meal a person can feel hungry shortly after. It explains our body's need for essential fatty acids and the difference between good fat and bad fat.
With all the recipes, I found this to be a good read and a quick one.
If you are into reading diet books and books on healthy eating, you should include this one for a balanced view.

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