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Vermont cookbook author Andrea Chesman comes to Northshire to discuss the unparalleled flavor and delicate texture that cooking and baking with animal fats imparts to everyday dishes. Andrea Chesman’s complete guide to sourcing, rendering and using whole animal fats will give every home cook the confidence to bring fat back in the kitchen, with mouthwatering results.
The use of animal fats in home cooking is seeing a resurgence as more and more Americans embrace the cultural shift to natural, unprocessed foods and as studies reveal that animal fats aren’t as unhealthy as we’ve been led to believe. The time is right for The Fat Kitchen, best-selling cookbook author Andrea Chesman’s deep dive into the wonderful world of fat — specifically animal fat rendered from pasture-raised chickens, ducks, geese, pigs, lamb, and cattle.