An appealing exploration of fat in cooking — a component of food that’s newly fashionable — with recipes and culinary history.

Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves culinary fat and you’ll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, and beef and lamb fats, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as thirty-six styled food photos make for a plump, juicy, satisfying package for food lovers