Cooking With Lard
Cooking with lard dates at least as far back as the 1300s. It’s a prized ingredient used by pastry chefs today. It’s a great cooking fat because it burns at a high temperature and doesn’t smoke as heavily as many other fats and oils. Lard, along with other healthful animal fats, was rediscovered in the 1990s and is once again embraced by chefs and health-care professionals and dietitians.
Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient lets you cook like Grandma, while incorporating good animal fat into your diet. The secret ingredient and key to the wonders that came from Grandma’s kitchen is lard. This book features 150 recipes, including Beef Wellington, Bierocks, Southern Fried Chicken, Grandma’s Homemade Biscuits, Corn Bread, Fried Okra, Chocolate Kraut Cake, Perfect Pastry, Butterscotch Peach Pie and Rhubarb Dumplings, to name a few.
Bring lard back to the table by adding Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient to your cookbook collection. Your taste buds, as well as the taste buds of your family and friends, will thank you.
Click here to order your copy today!
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