The Fat Kitchen

How to Render, Cure and Cook with Lard, Tallow and Poultry Fat

(

)

Author:

Chesman, Andrea

Foreword by:

Ruhlman, Michael

ISBN:

978-1-61212-913-6

Publication Date:

Nov 2018

Publisher:

Storey Publishing, LLC

Book Format:

Paperback

List Price:

USD $24.95

Book Description:

Reintroduce flavor and texture to home cooking, from duck fat French fries to perfectly flaky lard pie crust, with this definitive reference for processing, preserving, and cooking with animal fats.

Book Details

Pages:	304
Detailed Subjects:	Technology & Engineering / Food Science / General Cooking / Health & Healing / High Protein
Physical Dimensions (W X L X H):	8 x 9 x 0.75 Inches
Book Weight:	1.86 Pounds

Author Biography

Chesman, Andrea (Author)

Michael Ruhlman was born in 1963 in Cleveland and graduated Duke in 1985 with a BA in literature. His first book, Boy's Themselves (1996), revealed life at an all-boy day school. His second, the Making of a Chef came in 1997 and was re-released in 2009 in a new paperback edition. Michael's other published works include The Soul of a Chef (2000), Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard (2001), and Walk on Water (2003). He co-wrote The French Laundry Cookbook (1999) with Thomas Keller and A Return to Cooking (2002) with Eric Ripert, chef-owner of Le Bernardin. His latest works include Charcuterie: The Craft of Salting, Smoking and Curing (2011) and Salumi: The Craft of Italian Dry Curing (2012), both with Brian Polcyn.

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