Fat Kitchen: How to Render, Cure & Cook with Lard, Tallow & Poultry Fat

Cooking and baking with animal fats imparts unparalleled flavor and delicate texture to everyday dishes. Pastries turn out tender and flaky, cookies rise higher, and fried foods are light, crisp, and caramelized without being greasy. Andrea Chesman's complete guide to sourcing, rendering, and preparing food with lard, tallow, suet, and poultry fat will give every home cook the confidence to bring fat back into the kitchen – with mouthwatering results.