Fat is Flavour
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| Infos : | 240 pages, colour photos |
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• Recipes and combinations
• An essential source of flavour in cuisines around the globe
• Mindful use instead of avoidance
Melt in your mouth
Fat: it’s a source of flavour, a cultural treasure, and a culinary staple in nearly every cuisine around the world. Some love it, others avoid it. Often misunderstood, it is also one of the most important components of our diet.
This book is all about mindful consumption and enjoyment. Six chapters cover the full range of plant- and animal-based fat sources, from butter, vegetable oils, bacon, and lard, to cream and sour cream, fatty fish, nuts and seeds. In the process, Lukas Grossmann debunks nutritional dogmas and focuses on balance, technique, and quality. At the heart of the book are 90 recipes that cater to every dietary preference, recipes that don’t avoid fat, but use it intentionally, where familiar comfort food is paired in occasionally surprising combinations, and fat is what it’s always been: the key to flavour, enjoyment, and culinary identity.
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