The Fat Kitchen: How to Render, Cure & Cook with Lard, Tallow & Poultry Fat

This book is a wonderful resource that offers detailed and clearly presented procedures for the rendering, preservation, and usage of animal fats. Smoking temperatures, textures, methodologies, and hoarding techniques are not only laid out, but also exquisitely detailed and illustrated. The illustrations are so well done as to be literally mouth-watering.

Beef, lamb, goat, sheep, pig, and various fowl fats are covered, not only by differentiation of treatments, but also by ethnic recipe variations and terms. I’ve seen no more basic or thorough treatment, ever. Also covered are the anti-fat misconceptions of the fifties, the misrepresentations of nitrates and nitrites more recently, and the faddish shift away from millennially beneficial dietary usages promulgated by bureaucracies and educational cults.

Beginning with a foreword by Michael Ruhlman, of Charcuterie fame, we segue into a preface by the author that touches on her familial background in the delicious usage of animal fats. It is also in the preface that we are introduced to her fine expository style. Chessman’s material is clearly and carefully written and is even lovingly evocative. The book also warns of potential mistakes you could make and gives advice as to how to steer away from them.

Now confits, pastries, cookies, crusts, deep frying, popcorn (would you believe with duck fat?), and a half a score of other drool-evoking recipes are offered.

This is a great kitchen value. If you have a surviving taste bud, you should buy it!