Fat or Skinny Bitch Bun in the Oven

Fat: An Appreciation of a Misunderstood Ingredient, with Recipes

Author: Jennifer McLagan

An appealing exploration of fat in cooking — a component of food that’s newly fashionable — with recipes and culinary history.

Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves culinary fat and you’ll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, and beef and lamb fats, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as thirty-six styled food photos make for a plump, juicy, satisfying package for food lovers

Publishers Weekly

Starred Review.

Persuasively arguing that the never-ending quest for "health" has gone too far, McLagan's elegant and informed look at this most maligned ingredient is appropriately unctuous. A crucial part of our diets, fat not only provides health benefits but pure pleasure: few ingredients can carry flavor the way fat does. Breaking the topic down into categories (butter, pork, poultry, beef-and-lamb), McLagan carefully chooses recipes that showcase the role of fat in imparting and carrying flavor. Versatile butter adds richness to pastry dough, a sweet nuttiness to Brown Butter Ice Cream, thickens classic sauces and can be used to gently poach scallops. A classic BLT gets a jolt of flavor from bacon-fat mayonnaise, and sliced Yukon Gold potatoes cooked in duck fat are practically ambrosial. While there's a fair number of indulgent dishes (3-inch bone-in ribeyes served with a red wine sauce and roasted bone marrow, a pork-fat laden twist on peanut brittle), McLagan emphasizes flavor and application over decadence. Digressions like those on the history of Crisco, fat as an art medium and a thoughtful look at foie gras are welcome and enlightening. Her mixture of science, cultural anthropology and culinary imagination are intoxicating, making this a crucial work on the topic.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Read also Second Helpings of Roast Chicken or Italianissimo

Skinny Bitch Bun in the Oven: A Gutsy Guide to Becoming One Hot (and Healthy) Mother!

Author: Rory Freedman

Skinny Bitch created a movement when it exposed the horrors of the food industry, while inspiring people across the world to stop eating “crap.” Now the “Bitches” are back—this time with a book geared to pregnant women. And just because their audience is in a “delicate condition” doesn’t mean they’ll deliver a gentle message. As they did with Skinny Bitch, Rory Freedman and Kim Barnouin expose the truth about the food we eat—with its hormones, chemicals, and other funky stuff. But even though they are “Skinny,” they want women to chow down on the right foods and gain their fair share of weight through their pregnancies.

They also won’t mince words on these topics:
• the best foods for a healthy baby and mommy
• the dangers of common lotions, creams, and beauty products that women slather on their bodies (many contain carcinogens)
• why every mother should “suck it up” and breastfeed
• the lowdown on what really happens “post-push” (after birth)
• how the companies we trust don’t care about children (choosing baby food and other products carefully)

With the same sassy tone that made Skinny Bitch laugh-out-loud funny, Skinny Bitch: Bun in the Oven will give expectant moms the information they need to “use their head” and have a healthy pregnancy and a healthy baby.  

Publishers Weekly

Vegan Skinny Bitch authors Freedman and Barnouin are back, this time focusing on nutrition and diet during pregnancy. Their commentary will be familiar to Skinny Bitch fans who prefer fruits, veggies, nuts, seeds, grains and legumes to meat, fish and dairy. Characteristically feisty and foul-mouthed (e.g., they refer to the reader as "dumb-ass"), these in-your-face, incisive authors have done their research, exposing a host of health issues related to the use of bovine growth hormone and antibiotics in farm animals. Repeating the mantra "you and your baby are what you eat," they explain the effects of pesticides in foods (with links to learning disabilities, developmental delays and behavioral disorders), how a high protein diet in pregnancy can lead to high blood pressure, stress and diabetes in the child, and the connection between mercury in fish and birth defects. Insisting that a vegan diet is healthy for both baby and mom (a claim substantiated by the AMA), the authors also include sample menus and vegan tips to satisfy food cravings. Passionately questioning the status quo, Freedman and Barnouin make a compelling case for a vegan pregnancy. (Sept.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Table of Contents:

Acknowledgments     7
Foreword     9
Introduction     11
You're Knocked Up, Now Give It Up     13
Yes, It's Normal     22
Sugar Is Satan     35
Carbs: Eat 'Em, Dumb-Ass     54
Got Duped?     59
Secrets and Lies About Protein     88
You (and Your Baby) Are What You Eat     114
What the Hell to Eat     140
Pooping     168
Trust No One     173
Cravings: The Monster Inside     186
Skinny Mama?     195
Stupid, Boring Vitamin Chapter     204
Breastfeeding: Suck It Up and Do It     217
The Companies You Trust Don't Care About Your Children     245
Post Push     258
What Makes a M.I.L.F.?     268
Works Cited     272
Notes     303