Fat Words
. . . reading about one of nature’s best flavor enhancers
FAT
An Appreciation of a Misunderstood Ingredient, with Recipes
By Jennifer McLagan
Ten Speed Press
240 pp. $32.50
When DCCC members picked Fat this spring, I decided to make The Food of Franceby Waverly Root my companion read. This beautiful book—its is spine embellished with golden fleur-de-lis—is organized by butter, fat, and oil.
I got as far as the second page, where I was stopped in my tracks by a sentence so concise and so contemporaneous, even though the book was published in 1958:
“. . . .food is a function of the soil, for which reason every country has the food naturally fit for it.”
Or, said another way by Dan Barber, (more…)