The latest Tweets from Jennifer McLagan (@JenniferMcLagan). James Beard award winning author of Bones, Fat & Odd Bits, Les Os Dix Façons de Les. JENNIFER McLAGAN has over 35 years’ experience in the food business as a chef, caterer, food stylist, recipe writer and cookbook author. She has been a. The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending.

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About Jennifer McLagan

LitFlash The eBooks you want at the lowest prices. Only 1 left in stock – order soon. Everything from the color of your drink to the pitch of music playing when you drink it can determine your perception of how bitter you think it is. Jul 24, Allison rated it liked it.

‘Bitter’: Exploring the flavor we most shun

Each section has a 10 page spread giving an overview of that types of fat included within mclagam chapter. I did get a little intimidated by the amount of preparation the author asks for, especially in a society where it’s unlikely your local butcher will sell you lard.

I can’t wait to read the rest It was fascinating to learn that bitter receptors are not confined to our tongue; they are in our throat, digestive tract, intestines and most surprisingly, our lungs and for some of us our testicles. Powered by Facebook Comments. It’s therefore quite helpful to have a book like this one to lure us back to a balanced view. Best of all is a walnut cake; I think of a walnut as a stern sort of nut, not lush like a cashew or sweet like a hazelnut.


LitFlash The eBooks you want at the lowest prices. Hang on, surely some mistake: See all books by Jennifer McLagan. What I find bitter you may not and vice versa. With its gorgeous photography, I wanted to eat everything on the pages, even if it was just a picture of lardo and persimmons.

Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan

There jenniferr no discussion topics mc,agan this book yet. Historically, these so-called odd bits have had a regular place on our plates and in our culinary repertoires. McLagan’s writing waxes poetic in many areas in an attempt to reconnect us to her romantic notions of our culinary past. Amazon Renewed Refurbished products with a warranty. It definitely makes me wish I had a good source of unadulterated fats around and makes me want to search them out.

Jennifer McLagan

Sep 13, Pages. Some of us have more taste buds on our tongue, which makes us, like babies and children, highly sensitive to bitterness.

FAT in all of it’s glorious forms but I am here to tell you that fat is mxlagan friend if used right and this book delves into that idea full on. Fat lavishes the reader with more than recipes from simple to intricate, classic to contemporary, including: I doubt I will ever like fat nearly as much as that. I enjoyed my summer off so much that I think I will take the winter off too. Serious food lovers will delight in the sheer variety of the dishes that await, ranging from simple to challenging: When I was a teenager, influenced by the low-fat diets of mxlagan s, I cut out a lot of fat and didn’t eat deep fried foods for quite a while.

I loved the variation of sources — Shakespeare sits next to German folklore next to Dorothy Hartley. The perfect beaches made me wish I I plan to buy mclaagn I like it so much.


But this is more than just a book that preaches at us — at its core, Fat is a cookbook. A wonderful read kclagan foodies, especially those tired with the low-fat craze and who want to experiment with novel classic? Books by Jennifer Jennifef. Some may run away in sheer terror at the idea of reading a cookbook talking about FAT The author includes lots of brilliant pieces of trivia like Bog Butter yes butter that was stored in bogs, some for a couple of thousand years.

The history of some of the foods discussed was interesting.

AmazonGlobal Ship Orders Internationally. Bitter, like bones, fat and odd bits is another unloved topic, too often seen as a negative, it deserved rehabilitation.

Jennier Food Revolution was made possible by a grant from The Centre for Civic Engagement and by the sponsorship support of our Good Food Fighters, a community of Ontario food and wine enterprises and organizations dedicated to conviviality and food system accountability and responsibility. But this gloriously evocative paen to fat in all its guises will lead you to do just that. I have been vindicated! McLagan does all that, then writes about this luscious ingredient with such love and jenhifer, she had me perpetually fighting the urge to put the book down, run to my refrigerator and start spooning lard directly into my mouth.

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