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
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
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
On this Fourth of July weekend, declare your food independence! [SE]
Food safety rules eased for homemade goods in some states. [AP]
The FDA changes its tune about animal antibiotics. [LAT]
Women are more sensitive to flavor nuances in beer than men. [WSJ]
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