By Editors of Grit Magazine
Andrews McMeel Publishing, $24.99, 234 pages
This is a book for those who read cookbooks, and especially for people “of a certain age” who miss the rich flavors they remember from childhood. It will also appeal to younger readers who value traditional foods prepared from scratch. Readers may find the facts about lard surprising and encouraging. The authors start by explaining why lard is a good and healthy alternative to butter, shortening and cooking oils for many recipes. Techniques and sources make cooking with lard accessible to everyone. Methods are offered for traditional rendering as well as by microwave. People raising their first hog will find its tips and techniques indispensible. The recipes include a wide variety of vegetable dishes, entrees, and desserts. Instructions are easy to follow and feature readily available ingredients. The book contains photographs of several recipes and is well indexed. This collection represents the multiple nationalities that created our American cuisine as well as favorites from the 1950s and earlier. Lard: The Lost Art of Cooking With Your Grandmother’s Secret Ingredient is a worthy addition to any cookbook collection and would be a great gift for those who are committed to local and sustainable foods.
Reviewed by Brenda Searle
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