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Hardcover $35.00

Sep 01, 2008 | 240 Pages

  • Hardcover $35.00

    Sep 01, 2008 | 240 Pages

Get the news you want from Penguin Random House


IACP Cookbook Award WINNER 2009

James Beard Award WINNER 2009


“Pork, poultry, beef, butter: here is a delicious ode to fat in its many forms and functions. From bacon baklava to beurre blanc, Jennifer McLagan proves that all fat is not created equal, and that eating healthfully should not be an exercise in self-denial.”
–Dan Barber, chef and co-owner of Blue Hill Restaurant

“Like cars, we all need lubrication, except ours is ideally taken in the form of pork fat. Fat is where the flavor lies. What a treat this book is–a proper celebration of the good bits.”
–Fergus Henderson, author of The Whole Beast

“I love this book! There are very few cookbooks published today that add something truly new and distinctive to the literature of food and cooking. Jennifer McLagan’s Fat is smart and thoughtful–it ultimately asks us to understand our food better.”
–Michael Ruhlman, coauthor of Charcuterie

“Hurrah! Jennifer McLagan joins the charge to restore honest-to-goodness fat to its rightful place in our kitchens and culture, and she does so intelligently, insightfully, and deliciously. Her new book, Fat, is a must in any serious cook’s library.”
–Molly Stevens, author of All About Braising

Table Of Contents


Introduction: A Matter of Fat – 1

1 Butter: Worth It 13

2 Pork Fat: The King – 67

3 Poultry Fat: Versatile and Good for You – 123

4 Beef and Lamb Fats: Overlooked but Tasty – 167

Bibliography – 219

Acknowledgments – 223

Index – 226

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