Look in the back corner of your refrigerator. Possibly you’ll find a container of chilled bacon grease. That grease is a form of rendered lard. What are you saving it for? It is currently a “wait in line” situation to get pig fat at the butcher, and past knowledge about rendering and use of lard is mostly shared through verbal instruction and practice. The Artisan Lard Cookbook of Old World Breads and Spreads helps preserve such expertise with color photography by Katherine Mary Nichols and historical notes to accompany every recipe. It provides a handy reference for future kitchens, but mostly it's about good old-fashioned food for folks who love heritage cooking.
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About the Author
Elizabeth (Lisa) Swenson lives in out state Minnesota and visits local swap meets on Saturday mornings. One day, among rows of antique tables and chairs, bed and bath linens, and vintage kitchen supplies, she found and purchased a three dollar quart of home rendered lard to make a favorite recipe of fried doughnuts. That venture being a success, she looked to her collection of cookbooks for more recipes with lard. In most cases, the natural shortening had been replaced by hydrogenated vegetable oils so she began to research old world recipes from a time only lard was available. The Artisan Lard Cookbook of Old World Breads and Spreads is the happy and delicious result.