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Fat
This book is finally out and I sincerely wish you would buy it, not just for yourself, but for mankind. (Personally, I am getting at least 10 copies and everyone I know is getting one for Christmas.) Jennifer McLagan (author of the James Beard Award-winning cookbook “Bones”) has been researching fat for years and now she has a cookbook that tells us everything we’ve been dying to hear for decades: that good fats are incredibly healthy to eat, that good fats improve our cooking no end, and, furthermore, that they will not make us fat if we eat them.
Jennifer is one of the top three cooks I know, personally. Her pork rillettes (recipe in the book) are the best I have ever eaten, in France or elsewhere. Her pork belly with orange (recipe also in book) quite seriously changed my life. There is a photo of butter tart in the book, which ironically she says I put her onto but which I have never eaten (I am about to rip it out of the binding and stuff into my mouth in print). Jennifer’s recipes are excellent, and this book is a smart, informative, and funny read.
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Jennifer McLagan's new book, FAT
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