The Book of Schmaltz

The Book of Schmaltz

Love Song to A Forgotten Fat

Book - 2013 | 1st ed
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"For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or rendered chicken fat), is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient. The Book of Schmaltz acts as a primer on schmaltz, taking a fresh look at traditional dishes like kugel, kishke, and kreplach, and also venturing into contemporary recipes that take advantage of the versatility of this marvelous fat"--From publisher description.
Contents: Introduction: "A thread in a great tapestry"
Lois who? : how this book came to be
How to make schmaltz
Traditional recipes
Contemporary recipes
Appendix: chicken stock
Publisher: New York : Little, Brown, 2013
Edition: 1st ed
Branch Call Number: 664.3 R
Characteristics: 178 p. : col. ill. ; 23 cm
Additional Contributors: Turner, Donna
ISBN: 9780316254083
0316254088

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FatherSteve
Nov 18, 2017

The connotation of the word "schmaltz" (excessive sentimentality; banality in music or literature) has exceeded and nearly eclipsed its denotation (rendered animal fat). The Yiddish and German schmaltz entered English in the 1930s. Bless Michael Ruhlman for his effort to retrieve and restore schmaltz to its culinary dignity as a term for chicken fat slowly reduced with onions. He wrote The Book of Schmaltz: Love Song to a Forgotten Fat and persuaded his wife to take excellent photographs with which to illustrate the book. Ruhlman has also to overcome the mindless but ubiquitous notion that "fat is not good for you." Fat, as rational people know, is not only good for you but is essential to good health. With the assistance of a bubbe (Jewish grandmother) named Lois Baron, Ruhlman leads the reader through (1) the making of schmaltz, (2) the use of schmaltz in traditional Jewish cookery and (3) a few very-modern and distinctly non-Jewish recipes which include schmaltz. Ever had an oatmeal cookie with dried cherries made with schmaltz instead of vegetable shortening or butter? Don't knock it until. In the same way that Jennifer McLagan gets time off from Purgatory for writing Fat: An Appreciation of a Misunderstood Ingredient, with Recipes (2008), Ruhlman gets a jewel in his heavenly jewel box for adding this book to the many fine cookery books he has already written.

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