Fat not only gives a dish flavour, it also has a function in the kitchen. And so we are going to preserve, fry, confit, infuse and bake. In 'Fat' you will not only find exciting recipes, but you will also discover, for example, the function of butter in puff pastry. Fat preserves your home-made rilette, makes your Utrechtse sprits brittle, gives a crispy layer to your fries and gives texture to your mayonnaise.
Bas delves into the differences between saturated and unsaturated fats and uses lard, schmaltz, ox white, ghee and home-churned butter, among other things. With good and fun theoretical background information, you will learn to make classics such as confit de canard, Zeeland bacon and Italian lardo, but also attractive recipes such as Taiwanese fried chicken with far too much white pepper, soft ice cream made from mascarpone with pomegranate molasses and Japanese ramen with a generous spoonful of lard. Of course, Bas concludes with a few delicious cocktails in which fat also plays a role.
Reviews
"Bas is part of the new generation of cookbook writers we've been waiting for. He puts fat as an ingredient right in the center. Exactly where it belongs, because fat is really cool! Read this book" - Yvette van Boven (chef, writer and TV presenter).
About the author
Bas Robben is part of the new generation of culinary writers and believes that time and attention make everything tastier. After studying journalism, he worked at food magazine delicious and as a recipe developer. When he is not at his desk, he is in the kitchen. And when he is not there, he travels through East Asia to discover new flavors. His cookbooks have already won several awards and that is not without reason.
