Cookbook Review: “Lard The Lost Art of Cooking with Your Grandmother’s Secret Ingredient”



Grit Magazine has a cookbook in it’s online store:  “Lard   The Lost Art of Cooking with Your Grandmother’s Secret Ingredient”; I bought a copy hoping it would give me some new ways to use the lard I usually buy.  It included a subscription coupon to the magazine which I used.  It's also on Amazon.
Grit magazine has been published since 1882, and is full of things homesteaders can use, including more on livestock than other magazines of the type. 
I enjoyed the many comments from readers who cook with lard and their experiences included throughout the book.  The chapters include Breads and Biscuits; Vegetables; Main Dishes; Cookies and Brownies; Pies; Cakes and Desserts.
 I have mixed feelings about the book; I LOVE the recipe for homemade noodles; it’s now my regular. The Homemade Lard Noodles recipe is here.  
But most of the other recipes are similar to what I already cook; and I already use lard for much of my cooking and baking.  I probably wouldn’t buy it again for that reason.  But for someone new to cooking with lard and to scratch cooking, for that matter, would enjoy the book, I’m sure.

4 comments:

  1. I don't think my mom every used lard. Pretty sure my granny probably did.

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  2. Do you buy lard off the shelf, from the butcher case or refrigerated? It's harder than it used to be to find lard here.

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    Replies
    1. Lard on the shelf is hydrogenated...I don't buy it. I do buy refrigerated, non-hydrogenated lard from one of the Amish stores...I used to be able to buy it from a nearby locker plant, but they quit making it.

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  3. Thanks. I didn't know that some was hydrogenated. Mom and I will have to do some searching up here.

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