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The Resource The fat kitchen : how to render, cure & cook with lard, tallow & poultry fat, Andrea Chesman

The fat kitchen : how to render, cure & cook with lard, tallow & poultry fat, Andrea Chesman

Label
The fat kitchen : how to render, cure & cook with lard, tallow & poultry fat
Title
The fat kitchen
Title remainder
how to render, cure & cook with lard, tallow & poultry fat
Statement of responsibility
Andrea Chesman
Creator
Author
Subject
Genre
Language
eng
Summary
Reintroduce flavor and texture to home cooking, from duck fat French fries to perfectly flaky lard pie crust, with this definitive reference for processing, preserving, and cooking with animal fats
Cataloging source
DLC
Dewey number
641.5/638
Illustrations
illustrations
Index
index present
LC call number
TX407.O34
LC item number
C44 2018
Literary form
non fiction
Nature of contents
bibliography
Label
The fat kitchen : how to render, cure & cook with lard, tallow & poultry fat, Andrea Chesman
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages 278-279) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Understanding animal fats -- A little chemistry, a little biology -- Buying, rendering, and curing animal fats -- Cooking and baking with animal fats -- Recipes -- Snacks, street food, and starters -- Main dishes -- Side dishes -- Baked goods and desserts -- Basics
Control code
on1035215844
Dimensions
23 cm
Extent
xiii, 289 pages
Isbn
9781612129136
Lccn
2018021356
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
color illustrations
System control number
  • (OCoLC)1035215844
  • (OCoLC)1035215844
Label
The fat kitchen : how to render, cure & cook with lard, tallow & poultry fat, Andrea Chesman
Publication
Bibliography note
Includes bibliographical references (pages 278-279) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Understanding animal fats -- A little chemistry, a little biology -- Buying, rendering, and curing animal fats -- Cooking and baking with animal fats -- Recipes -- Snacks, street food, and starters -- Main dishes -- Side dishes -- Baked goods and desserts -- Basics
Control code
on1035215844
Dimensions
23 cm
Extent
xiii, 289 pages
Isbn
9781612129136
Lccn
2018021356
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
color illustrations
System control number
  • (OCoLC)1035215844
  • (OCoLC)1035215844

Library Locations

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    • San CarlosBorrow it
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      37.5037065 -122.264626
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