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review Fat An Appreciation of a Misunderstood Ingredient With Recipes
Fat An Appreciation of a Misunderstood Ingredient With Recipes Free download Å 8 For all of history minus the last thirty years fat has been at the center of human diets and cultures When scientists theorized a link between saturated fat and heart disease industry media and government joined forces to label fat a greasy killer best avoided But according to Jennifer McLagan not only is our fat phobia overwrought it also hasn’t benefited us in any way Instead it has driven us into the arms of trans fats and refined carbohydrates and fostered punitive dreary attitudes toward food–that wellspring of life and pleasure In Fat McLagan sets out with eual parts passion scholarship and appetite to win us back to a healthy relationship with ani. I m into most anything that espouses a common sense approach to diet and nutrition right now and this book fit that bill It s mostly a cookbook with a side of nutritional is that a word history to break up the sections of fats Side note I was kind of surprised at how many recipes involving flour were in this book If you re gluten free this would be important to note that about 30% of the recipes aren t going to be compatible for you without significant tweaking and substitutions
review ☆ eBook, ePUB or Kindle PDF × Jennifer McLagan
Fat An Appreciation of a Misunderstood Ingredient With Recipes Free download Å 8 Mal fats She starts by defusing fat’s bad rap both reminding us of what we already know–that fat is fundamental to the flavor of our food–and enlightening us with the many ways fat yes even animal fat is indispensable to our health Mostly though Fat is about pleasures–the satisfactions of handling good ingredients skillfully learning the cultural associations of these primal foodstuffs recollecting and creating personal memories of beloved dishes and gratifying the palate and the soul with fat’s irreplaceable savor Fat lavishes the reader with than 100 recipes from simple to intricate classic to contemporary including• Butter Poached Scallops•. I came across this book while doing some research this past year I took it out of the library fell in love with it then had to buy my own copy I like writers who do their homework cite their sources and give me lots of good research as I learn about a subject McLagan does all that then writes about this luscious ingredient with such love and respect she had me perpetually fighting the urge to put the book down run to my refrigerator and start spooning lard directly into my mouth I think this is an important book for grassfed livestock farmers to learn about the history and culture behind this under utilized resource we produce on our farms The writing is compelling and enjoyable and the recipes are delicious I suspect even fat phobes could be persuaded by McLagan to sample an unctuous mouthful of beef with the crispy soft fat still attached and maybe even try some lard cookies they re truly delicious
Jennifer McLagan × 8 Read & Download
Fat An Appreciation of a Misunderstood Ingredient With Recipes Free download Å 8 Homemade Butter• Carnitas• Duck Confit• Sautéed Foie Gras with Gingered Vanilla uince • Prosciutto Wrapped Halibut with Sage Butter• Steak and Kidney Pie• Lamb Fat and Spinach Chapati• Bacon Spice • Cookies• Salted Butter TartObserving that though we now know everything about olive oil we may not know what to do with lard or bone marrow McLagan offers extensive guidance on sourcing rendering flavoring using and storing animal fats whether butter or bacon schmaltz or suet Stories lore uotations and tips touching on fat’s place in the kitchen and in the larger culture round out this rich and unapologetic celebration of food at its very bes. Part cultural history part culinary science part cookbook this details the history and effect of fat and why it should be embraced not banishedMcLagan makes a very good case for portions and industrial ingredients being the culprit to today s epidemic of bad health and argues strongly for a return to natural ingredients in natural serving sizes
- Hardcover
- 232
- Fat An Appreciation of a Misunderstood Ingredient With Recipes
- Jennifer McLagan
- English
- 04 May 2020
- 9781580089357
review ☆ eBook, ePUB or Kindle PDF × Jennifer McLagan Fat An Appreciation of a Misunderstood Ingredient With Recipes (E–pub/E–book) ✓ Jennifer McLagan Perhaps I'm biased in my rating because I love the title It used to be my nickname Affectionately I think I hopeIn seriousness the author writes well and her enthusiasm for fat is infectious When I was a teenager influenced by the low fat diets of the 1980s I cut out a lot of fat and didn't eat deep fried foods for uite a while And as expected one loses a taste or desire for it so that fried food eventually tasted unappealingThe author s
Fat An Appreciation of a Misunderstood Ingredient With Recipes (E–pub/E–book) ✓ Jennifer McLagan I'm into most anything that espouses a common sense approach to diet and nutrition right now and this book fit that bill It's mostly a cookbook with a side of nutritional is that a word? history to break up the sections of fats Side note I was kind of surprised at how many recipes involving flour were in this bo
Fat An Appreciation of a Misunderstood Ingredient With Recipes (E–pub/E–book) ✓ Jennifer McLagan review ☆ eBook, ePUB or Kindle PDF × Jennifer McLagan Jennifer McLagan × 8 Read & Download 'Twas Jennifer McLagan who first boldly challenged my O so modern conceit that fat was bad for you We now render our own lard from fatback oven cook butter into ghee in traditional Hindu manner and are on our way to re creating the true historical pemmican of the early Canadian fur trade
review Fat An Appreciation of a Misunderstood Ingredient With Recipes review ☆ eBook, ePUB or Kindle PDF × Jennifer McLagan Jennifer McLagan × 8 Read & Download Who knew fat could be so complicated Thumbs up on bacon fat spice cookies Thumbs down on my miserable failure to make bacon mayo
Fat An Appreciation of a Misunderstood Ingredient With Recipes (E–pub/E–book) ✓ Jennifer McLagan I came across this book while doing some research this past year I took it out of the library fell in love with it then had to buy my own copy I like writers who do their homework cite their sources and give me lots of good research as I lear
review Fat An Appreciation of a Misunderstood Ingredient With Recipes Jennifer McLagan × 8 Read & Download review ☆ eBook, ePUB or Kindle PDF × Jennifer McLagan I think about what sort of fats to use now when I cook I think that humanity has developed some irrationa fear of fat and conseuently we in America who are not Mexican they use lard only cook with olive oil I knew before this book hit my lap that olive oil was NOT a cooking oil it turns rancid My mom has been cooking with 100% saturated unprocessed coconut oil for some time but she too is afraid of animal fats
review Fat An Appreciation of a Misunderstood Ingredient With Recipes review ☆ eBook, ePUB or Kindle PDF × Jennifer McLagan Jennifer McLagan × 8 Read & Download It was refreshing to read about fat without having it villainized McLagan offers some history lots of random facts and uotes and so
Fat An Appreciation of a Misunderstood Ingredient With Recipes (E–pub/E–book) ✓ Jennifer McLagan review ☆ eBook, ePUB or Kindle PDF × Jennifer McLagan review Fat An Appreciation of a Misunderstood Ingredient With Recipes Part cultural history part culinary science part cookbook this details the history and effect of fat and why it should be embraced n
Fat An Appreciation of a Misunderstood Ingredient With Recipes (E–pub/E–book) ✓ Jennifer McLagan review Fat An Appreciation of a Misunderstood Ingredient With Recipes LOVE Ohhh the butter chapter Fantastic
Fat An Appreciation of a Misunderstood Ingredient With Recipes (E–pub/E–book) ✓ Jennifer McLagan I enjoyed the explanations about the different fatty acids and the information regarding the optimal balance be