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• by:
• McLagan, Jennifer

2009 IACP Award Winner!

2009 James Beard Award Winner!

Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers.

Jennifer McLagan's Bones won the 2006 James Beard Award in the Single Subject category. She is a chef, food stylist, and food writer who has worked in London and Paris as well as her native Australia. Her writing has appeared in many magazines, including Gourmet and Fine Cooking. She lives in Toronto, Ontario.