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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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Amazon Renewed Refurbished products with a warranty. Chinese and South Asian cooks love bitter melon and believe it cleanses the body. McLagan has triumphantly capped her trilogy, and regardless of why you buy the book, you will no longer fear the odd bits, but rather you will be striking up the grill to savor them with enthusiasm, confidence and joy.

The author says in the introduction: More of the recipes appealed to me in Fat and I learned more about the process of using Though I liked Fat more than Ms. McLagan earns linguistic points for exploring the derivation of such terms as sweetbread and head cheese.

About | Jennifer McLagan

I enjoyed my summer off so much that I think I will take the winter off too. Her introductory recipe for jejnifer may be intended to snap you out of thinking that the best parts of the animal are the ones that everyone eats. Please try again later.


It’s full of great information and wonderful sounding recipes that I need to try, even though I probably shouldn’t. Bitter is not simply a reaction on our tongue—a taste in the strict sense—but also includes many different signals that register as bitterness in our brain. She starts developing this thesis in her dedication, expands on the sentiment within the introduction, and continues to discuss specifics within the beginning pages of each chapter.

Goodreads helps you keep track of books you want to read. 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.

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Neither a red curry-and-coconut milk sauce nor a curious stir-fry with pork and lemon juice does much to contextualize that screamingly bitter taste, which jenifer a cascade of punitive aftertastes in the mouth. When have our sensibilities become so squeamish?

Fat: An Appreciation of a Misunderstood Ingredient, with Recipes

From the Hardcover edition. East Dane Designer Men’s Fashion. Help us improve our Author Pages by updating your bibliography and submitting a new or current image and biography. Yes, you can make a dish taste bitter, but bitter is important in balancing, and adding complexity to a recipe.


Amazon Rapids Fun stories for kids on the go. Sep 13, Pages. It is a tribute to Ms.

Jennifer McLagan – Wikipedia

We all learn that our tongue detects taste and with the addition of smell creates flavor. Her French Fries in Lard may change your life forever. The Australian chef Jennifer McLagan who now splits her time between Jrnnifer and Parishas made herself into a spokesperson for the edgiest foods with her previous books: James Beard Foundation Cookbook of the Year I even run a cookbook club where we spend one Sunday a month indulging in wonderful food that we cook for each other.

There is something fundamentally wrong when, in a society of plenty, we fear what is on our plate, seeing our food as poison or alternatively as medicine. July 24, at 3: It’s therefore quite helpful to have a book like this one to lure us back to a balanced view. Oct 18, Amanda rated it really liked it Shelves: Also by Jennifer McLagan. Open Preview See a Problem? But this is jennifr than just a book that preaches at us — at its core, Fat is a cookbook.