The sub title of this book is ‘An appreciation of a misunderstood ingredient, with recipes’ and on reading that I immediately wanted to read it. I am a natural fat lover, butter, lard, suet, olive oil, I love all of them and love cooking with them. This part history, part science, part recipe book is packed with good reasons for keeping up your fat levels in cooking (and being sensible not to over do it) and great recipes for occasional indulgence. A book for serious cooks who are a bit fed up of diet- hyped titles.
I couldn’t agree with you more about fat and I can’t wait to check out this book. The first book of recipes I ever read that championed fats was “Nourishing Traditions”. I love it and still reference it.
Oh I live for cream, butter and chicken skin and I applaud you for adding lard to the mix!