Lard: Reviews of Lard

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“I’m in love with the pie crust made with lard. There is really no going back. I’ve been ruined to anything less than this tender, flaky masterpiece of a crust!”
—Zoe Francois, co-author of Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains,  Fruits, Vegetables and Gluten-Free Ingredients

“If you haven’t made a biscuit with lard, you haven’t made a biscuit. This often forgotten ingredient produces the lightest, flakiest biscuits around. I sing praises to GRIT magazine for reminding us all of what our grandmothers always knew.”
—Rebecca Lang, author of Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less

“All proud cooks know that great food starts with the best ingredients. What Grandma knew, but many of us have forgotten, is that lard is the homegrown secret to delicate pastries, delectable fried foods, and many other old favorite country dishes. These recipes, handpicked from more than a century of GRIT, show off lard’s versatility as well as its marvelously satisfying flavor. Whether you render it yourself or buy it from your butcher, welcome lard back to your kitchen with these practical, delicious recipes. And welcome, too, the anecdotes from people who remember lard’s many virtues. I love this book for both.”
—Robin Mather, author of The Feast Nearby: Essays and Recipes 
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