The latest Tweets from Jennifer McLagan (@JenniferMcLagan). James Beard award winning author of Bones, Fat & Odd Bits, Les Os Dix Façons de Les. JENNIFER McLAGAN has over 35 years’ experience in the food business as a chef, caterer, food stylist, recipe writer and cookbook author. She has been a. The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending.
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McLagan highlights many fascinating history tidbits about fat.
I was surprised by how hard it is to define what is bitter see above and I also learned a lot about how we perceive flavors. However, I discovered how our brain uses all senses especially sight to determine flavor.
Even if you continued I might have stopped writing. I would argue that we are not just frightened of fat, but we are also fearful of pleasure. No one thinks of caramel as bitter, but the best caramel has a touch of bitterness, which makes it more complex and less sweet.
This book is full of great information on what fat is, how it works in our bodies, and how to use it in the kitchen. How to Cook the Rest of the Animal Sep 13, Rarely does a cookbook have you scrambling to the phone to put in a special order for fat.
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Her introductory recipe for headcheese may be intended to snap you out of thinking that the best parts of the animal are the ones that everyone eats. The author includes lots of brilliant pieces of trivia like Bog Butter yes butter that was stored in bogs, some for a couple of thousand years. I’m into most anything that espouses a common sense approach to diet and nutrition right now and this book fit that bill.
We now render our own lard from fatback, oven-cook butter into ghee jennifr traditional Hindu manner and are on our way to re-creating the true historical pemmican of the early Canadian fur trade. It seems like a chore, but really it takes only 15 to 20 minutes to de-leaf a pound of Brussels sprouts, which is time you save at jenniver stove, since the leaves cook so quickly.
Some of us have more taste buds on our tongue, which makes us, like babies and children, highly sensitive to bitterness.
Bitter by Jennifer McLagan | : Books
Bitter, like bones, fat and odd bits is another unloved topic, too often seen as a negative, it deserved rehabilitation. McLagan is unabashed in her exploration of these meats. Some may run away in sheer terror at the idea of reading a cookbook talking about FAT Dec 10, Shannon Hayes rated it it was amazing. A good example is caramel.
5 Questions: Jennifer McLagan – Andrew ZimmernAndrew Zimmern
To ask other readers questions about Fatplease sign up. Please support the businesses and organisations that sustain Good Food Media and its programs. Many call for overnight chills, or hours-long rests. More than a simple collection of recipes, McLagan included extensive food histories, nutritional information, world-wide food folklore, and step-by-step instruction on everything involving fat.
Sunny, jenniffr and warm, after Toronto, at 15C. It was refreshing mclxgan read about fat without having it villainized. At times I used the odd trick to speed them up. Popularity Popularity Featured Price: Alexa Actionable Analytics for the Web. The only problem in today’s world will be finding a source for spome of the ingredients. I plan to go out to the west coast with this book for a week, and then to Australia. Get The Jennifrr in your inbox:.
In North America, jsnnifer is making its way onto menus thanks to the revolution in the cocktail world. A talented chef, or this cookbook. The writing is compelling and enjoyable, and the recipes are delicious. Please try again later.
Jul 07, Nikki rated it liked it. Hot fat is better. Learn how your comment data is processed.
About Jennifer McLagan
To counter all the fat-cutting books and the questionable food science that took fat from our plates and taste from our food and it also appears health from our bodies. Refresh and try again.
Recipes, History and Lore Dec 21, How did we come to this? She starts developing this thesis in her dedication, expands on the sentiment within the introduction, and continues to discuss specifics within the beginning pages of each chapter. The Australian chef Jennifer McLagan who now splits her time between Toronto and Parishas made herself into a spokesperson for the edgiest foods with her previous books: In seriousness the author writes well and her enthusiasm for fat is infectious.
Excellent book about a misunderstood part of life. Did you know that the Indian Mutiny of was, in part, due to a misunderstanding between Indian sepoys and the East India Company over the loading procedures of the Enfield rifle? The very toughest sell?
Makes you wonder why we ever stopped eating healthy fats and replaced them with nasty-tasting substitutes like canola oil. Jennifer divides her time between Toronto and Paris. It’s mostly a cookbook with a side of nutritional is that a word? The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: That being said, if I had a few hundred bucks to spend on kitchen utensils I could probably make a lot of this stuff, and it all sounds very tasty.