Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredients
Now that we know lard isn’t the devil’s plaything that we once thought it was, many people are interested in rediscovering how this healthier fat can be brought back into their kitchens. The editors of Grit Magazine heard our cries and created a cookbook packed with homespun recipes and fun, nostalgic reminiscences of the days when nose-to-tail eating was simply called dinner.
Lard takes a grandmotherly approach to cooking with this delicious pig fat with hearty, old-fashioned recipes, including the well known classics like fried chicken, biscuits, and pie crusts. But we also learn how lard can be a delicious cooking fat for meat and vegetables, how it adds richness to homemade noodles, and how it can take a chocolate chip cookie to a whole other level!
• Who wrote it: The editors of Grit Magazine
• Who published it: Andrews McMeel Publishing
• Number of recipes: Over 150, with 24 photographs
• Recipes for right now: Homemade Flour Tortillas; June Cleaver’s Cookies; British Pasties; Cherry Pe (soon!); Rhubarb Pudding Cake; Jam Cupcakes; Strawberry Soda Pop Cake; Rhubarb Surprise.
• Other highlights: Three full-color photograph sections; conversion and equivalent charts; resource listings; testimonials; free one-year subscription to Grit Magazine using the coupon in the back of the book.
• Who would enjoy this book? People who like classic, country-style cooking; people who want to learn more about how to cook with lard; readers of Grit Magazine and other rural lifestyle focused publications.
Find the book at your local library, independent bookstore, or Amazon: Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredients
Related: Do You Bake With Lard?
It’s Reader Request Week at The Kitchn! This post was requested by herms.
(Images: Dana Velden)