Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient

by Kiwi Magazine

“A cookbook packed with homespun recipes and fun, nostalgic reminiscences of the days when nose-to-tail eating was simply called dinner.” —KitchnUsing lard in cooking dates at least as far back as the 1300s. It is prized by pastry chefs today, and it is an excellent cooking fat because it burns at a very high temperature and tends not to smoke as heavily as many other fats and oils do. Rediscovered along with other healthful animal fats in the 1990s, lard is once again embraced by chefs and enlightened health-care professionals and The Lost Art of Cooking with Your Grandmother’s Secret Ingredient offers you the opportunity to cook like your grandmother, while incorporating good animal fat into your diet once again. Lard is the key to the wonders that came from Grandma’s kitchen, and with lard, you can turn out stellar Beef Wellington, Bierocks, or crispy Southern Fried Chicken. Serving your family the 150 treats you enjoyed in your younger days when you visited your grandparents’ farm is as easy as flipping a page in this great cookbook. Try your hand at creating fluffy Grandma’s Homemade Biscuits, tasty Spanish Corn Bread, delectable Fried Okra, sweet Chocolate Kraut Cake, a Perfect Pastry piecrust for a delicious Butterscotch Peach Pie, or Rhubarb Dumplings.You will never regret adding  The Lost Art of Cooking with Your Grandmother’s Secret Ingredient to your cookbook collection. Don’t be afraid to bring a little lard back to the table; your taste buds will be glad you did. “An excellent choice for lard-loving or lard-curious bakers.” —Library Journal

Genres: Cookbooks, Cooking

392 pages, Kindle Edition

First published April 10, 2012

Reviews

[Karen Singrey · Rating 5 out of 5]

Crisco vs Lard

I think the pie crusts were exceptional. I also made the Brownie Torte which was very good. I have changed the Crisco out for Lard in many of my recipes. Many people have raved about coconut oil set in the fridge to thicken and use in place of Crisco. I suppose thats ok IF you like the taste of coconut, not for me. I grew up cooking with lard and will until I can no longer cook!

[Mary · Rating 5 out of 5]

A lot of interesting recipes for those going more traditional in their cooking.

[Rachel Smith · Rating 5 out of 5]

Great lard cookbook

This book is great for ideas of how to incorporate lard into your cooking. I quite enjoyed it and it also has some historical tidbits.