Jennifer McLagan is a chef, food stylist, and food writer who has worked in London and Paris as well as her native Australia. Her writing has appeared in many magazines, including Gourmet and Fine Cooking.
"Pork, poultry, beef, butter: here is a delicious ode to fat in its
many forms and functions. From bacon baklava to beurre blanc,
Jennifer McLagan proves that all fat is not created equal, and that
eating healthfully should not be an exercise in self-denial."
-Dan Barber, chef and co-owner of Blue Hill Restaurant "Like cars,
we all need lubrication, except ours is ideally taken in the form
of pork fat. Fat is where the flavor lies. What a treat this book
is-a proper celebration of the good bits."
-Fergus Henderson, author of The Whole Beast "I love this book!
There are very few cookbooks published today that add something
truly new and distinctive to the literature of food and cooking.
Jennifer McLagan's Fat is smart and thoughtful-it ultimately asks
us to understand our food better."
-Michael Ruhlman, coauthor of Charcuterie "Hurrah! Jennifer McLagan
joins the charge to restore honest-to-goodness fat to its rightful
place in our kitchens and culture, and she does so intelligently,
insightfully, and deliciously. Her new book, Fat, is a must in any
serious cook's library."
-Molly Stevens, author of All About Braising
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