Vermont author Andrea Chesman has written more than a dozen cookbooks spotlighting vegetables as the star ingredients. As she researched her book The Backyard Homestead Book of Kitchen Know-How, Chesman challenged herself to learn about the food people can grow or raise on a homestead. “I started working with animal fat as a way of nose-to-tail eating,” she says. “I came to appreciate that animal fats yield superior results in terms of flavor and texture.”
That realization led to her new book, The Fat Kitchen, (Storey Publishing, 2018, $24.95), where she teaches readers how to render, cure, and cook with lard, tallow, and poultry fat. “Poultry fats really enhance the flavor of foods,” she says, “and tallow and lard are somewhat more neutral in flavor, but they add great texture.” A good example is her duck-fat caramelized apples, which can be folded into rice pudding or served with pancakes and waffles or ice cream.