Lard: The Lost Art of Cooking with Your Grandmothers Secret Ingredient By Grit Magazine


Great concept, but pretty much all common baking recipes, and pretty much nothing using more than a couple tablespoons of lard here or there.
You might as well substitute lard for butter in your regular recipes, and not waste your time. 272 I expected a bit more technical information and some great photos of lard processing, but alas. Aside from some very general information about lard, there's a lot of recipes that use lard. 272 Bring back lard! I am all for bringing back the classics and it is definitely lard's turn.
Here is your guide to cooking like the older days - flakier crusts and crispier chicken. Hurrah!
By the editors of Grit Magazine.
See my full review here - http://livinginthekitchenwithpuppies.... 272 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 lubrication (not, one believes, of a sexual nature!), lighting, cooking, soap making and even eating in its own right.

From early on you can sense this has been a work of, err, passion (nothing related to the foregoing paragraph) by the authors. 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 150 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. take pig fat, 2... ) 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. 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. 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.

There is not a lot to dislike about this book, if you do not have religious or moral reason for the use of pig fat within cooking! Some things could have been included to make it even better, but no real problems either. The usual niggle about the lack of signposted preparation/cooking time with the recipes not withstanding.

Lard: The Lost Art of Cooking With Your Grandmother's Secret Ingredient, written by the editors of GRIT magazine and published by Andrews McMeel Publishing. ISBN 9781449409746, 272 pages. Typical price: USD25. YYYY.

// This review appeared in and is reproduced here in full with permission of celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. // 272 Bought this for my mom and dad at dad's request. 272

Better than butter! Here are 150 sweet and savory recipes for cooking with lard from the editors of Grit magazine.

Using lard in cooking dates at least as far back as the 1300s. It is prized by pastry chefs today, and it is an excellent cooking fat because it burns at a very high temperature and tends not to smoke as heavily as many other fats and oils do. Rediscovered along with other healthful animal fats in the 1990s, lard is once again embraced by chefs and enlightened health-care professionals and dietitians.

Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient offers you the opportunity to cook like your grandmother, while incorporating good animal fat into your diet once again. Lard is the key to the wonders that came from Grandma's kitchen, and with lard, you can turn out stellar Beef Wellington, Bierocks, or crispy Southern Fried Chicken. Serving your family the 150 treats you enjoyed in your younger days when you visited your grandparents' farm is as easy as flipping a page in this great cookbook. Try your hand at creating fluffy Grandma's Homemade Biscuits, tasty Spanish Corn Bread, delectable Fried Okra, sweet Chocolate Kraut Cake, a Perfect Pastry piecrust for a delicious Butterscotch Peach Pie, or Rhubarb Dumplings.

You will never regret adding Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient to your cookbook collection. Don't be afraid to bring a little lard back to the table; your taste buds will be glad you did.  Lard: The Lost Art of Cooking with Your Grandmothers Secret Ingredient

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