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The fat kitchen : how to render, cure & cook with lard, tallow & poultry fat / Andrea Chesman.

Chesman, Andrea, (author.).
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Available copies

  • 1 of 2 copies available at Evergreen Indiana.

Current holds

0 current holds with 2 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Brookston Prairie Twp PL - Brookston 641.5 CHE (Text) 38209000924863 New Non-Fiction Available -
Kendallville PL - Kendallville Main Branch COOKING Chesman (Text) 37516002047374 AdultNF Cooking Checked out 08/07/2019

Record details

  • ISBN: 9781612129136
  • ISBN: 1612129137
  • Physical Description: xiii, 289 pages : color illustrations ; 23 cm.
  • Publisher: North Adams, MA : Storey Publishing, [2018]

Content descriptions

Bibliography, etc. Note:
Includes bibliographical references and index.
Formatted Contents Note:
part I. Understanding Animal Fats -- A little chemistry, a little biology -- Buying, rendering, and curing animal fats -- Cooking and baking with animal fats -- part II. Recipes -- Snacks, street food, and starters -- Main dishes -- Side dishes -- Baked goods and desserts -- Basics.
Summary, etc.:
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.
Subject: Oils and fats, Edible.
High-protein diet > Recipes.
Genre: Cookbooks.
Nonfiction.

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