Lard: The Lost Art of Cooking with Your Grandmothers Secret Ingredient
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I remember asking the guys behind the meat counter if they had or sold any and they looked at me like I was totally crazy.
The Lost Art of Cooking With Lard
I love it, especially for baking. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notice: You are browsing an archived version of the TableFare website. Please note that SpiceCare containers are no longer available from this site or any retail location. Lard ready to be rendered. Tender, light biscuits made with lard. Fiesta Beef Potpie. Apple pie with an all-lard crust.
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May 8, at am. Cate Girl Cooks World says:.
May 20, at pm. Dorota Umeno says:. June 13, at pm. Mary says:. The name alone is enough to conjure up a frisson of dismay. Nonetheless, lard appears poised to make a comeback. Chefs have been championing lard for some time, some home cooks never gave it up, and quality versions are available from artisan producers. And the people at Grit magazine www. Grit focuses on American rural life. Editors were looking for a way to use their huge recipe database.
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Jun 04, Darren rated it really liked it. Lard, lard, wonderful lard. A thing eschewed by many in these health-conscious times. A thing misunderstood. So straight away kudos to someone who had the foresight to even think that a book about lard should and would be published. You can understand Jews and Moslems being less than enthusiastic about lard due to its porcine derivation, vegetarians might decline it but then it leaves more of it for the rest of us. More of this diverse pig fat rendition that has, over time, been used for lubrica Lard, lard, wonderful lard.
More of this diverse pig fat rendition that has, over time, been used for lubrication not, one believes, of a sexual nature! From early on you can sense this has been a work of, err, passion nothing related to the foregoing paragraph by the authors.
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Here you get a bit of a lead on a "secret ingredient" being used by many chefs, a background to this versatile waste product and recipes that all call for a dollop or more of lard. Lard can have a bad reputation. In this health-mad world all fats are often wrongly viewed as being bad for you, yet lard has just over half the saturated fat of butter and can be free of trans fats. When used it can transform a recipe, making it a rich, elaborate dish without "sounding" too many warning bells.
And boy, it can be a much better dish than those weak fat-free substitutes that are often promoted as being part of a health programme. Who cannot enjoy a book which manages to title its introduction "the lingering legacy of lard"? The introduction is, in fact, relatively concise but informative and there is even a methodology for rendering your own lard 1. Then it is straight on to the good, honest recipes. Here the recipes are split by chapter - bread and biscuits, vegetables, main dishes, cookies and brownies, pies, cakes and desserts.
There is quite a broad selection of recipes for you to try that may evoke memories of family food from the past as well as possibly giving you a number of new dishes to consider.
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The recipes themselves also feature many tips and bits of information and are easy-to-follow. Everything in this book feels concise and compact yet it does not seem to make the book any less desirable. Short, relevant and to the point.
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No gloss or filler or could one extrapolate the pun and say that there is no extra fat on this book to render down later..? Perhaps the editors have been TOO good at their rendering editing? The book finishes with a resources section, metric conversion table and very comprehensive index.
It would have been nice to have seen more photographs of the dishes being featured as the few pictures that are present are very inviting and encourage the reader to want to try them out.