The Bookshelf: Jennifer McLagan Chews the Fat

by jbfauthor on January 21, 2010

At yesterday’s Beard on Books, author and self-labeled “fat lady” Jennifer McLagan delighted the crowd with her honest talk on fat, the most misunderstood block in the food pyramid. The discussion was largely based on her latest book, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, which took home the medal for Cookbook of the Year at last year’s JBF Awards. Raised in Australia, McLagan recalls how she “ate fat with pleasure,” always opening the refrigerator to find three different types: butter, lard, and drippings. Fat was used in everything and no one she knew was overweight, a far-fetched world for Americans who subscribe to a religion of low fat or no fat. McLagan also focused on health benefits of fat, specifically the nutrients in high-quality animal fat that keep us

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Recipe: Jennifer McLagan's Perfect Bacon, Lettuce, and Tomato Sandwich

by jbfauthor on January 19, 2010

For our first Beard on Books of the year, we're tossing those healthy resolutions out the window and sitting at the feet of Jennifer McLagan, chef, food stylist, and fat advocate. She's discussing her latest book, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, which was named Cookbook of the Year at the 2009 James Beard Awards. Supported by common sense and science, McLagan comes to the defense of this unfairly maligned nutrient, persuasively arguing that fat is indispensable to a complete diet and full flavor. (Not that we ever needed to be convinced of the latter.) The book features recipes that get a boost from clever uses of oil, butter, or animal products. One of our favorites is her Perfect Bacon, Lettuce, and Tomato Sandwich: the

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The Bookshelf: Momofuku

by Anna Mowry on December 17, 2009

Arguably the decade’s most thrilling American chef, David Chang is the guy everyone else wants to emulate. But like his fluid, fast-and-loose menus, the guy’s formula for success is elusive—even to himself. Nevertheless, Chang and his buddy, writer Peter Meehan, dropped by yesterday’s Beard on Books to try to shed a little light on the making of the Momofuku cookbook and the cookbooks they dream of owning.

“I have this neurotic fear that our restaurants are all going to close tomorrow,” Chang confessed. “That’s sort of why we wrote Momofuku—we just wanted to chronicle everything that’s happened.”

Indeed, the book is decidedly Chang’s vision, slamming doors in the faces of convention and compromise. “I didn’t want to include a glossary of ingredients and where to get them,” the chef said. “We don’t spoonfeed

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On the Menu: December 6 to December 12

by jbfauthor on December 04, 2009

Here’s what happening at the Beard House and around the country next week: Sunday, December 6, 6:00 P.M. 8th Annual Greens Holiday Party Join the James Beard Foundation Greens as we celebrate the holidays with great food and drink at the 8th Annual JBF Greens Holiday Party at the historic James Beard House. Don't miss this chance to explore our muse's home and sample culinary delights from some of the city's most exciting chefs. Master mixologist Michael Waterhouse will create delectable holiday cocktails using Bison Grass Vodka and Bull Dog Gin and a selection of fine wines from Palm Bay Imports and Stella Artois beers will also be served to keep everyone in good spirits. Monday, December 7, 6:30 P.M. Friends of James Beard Benefit: Milkwaukee

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