Label
All
0
Clear all filters
Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About
If you have never tasted good lard, give it a try before disdaining it. I am beginning to read excited tributes to lard in gourmet publications that used to treat it like toxic waste. All, however, stress that the flavorless commercial packaged lard sold in our supermarkets is not the real thing. It contains preservatives and is partly hydrogenated to a consistency that makes it useful for a few baking purposes but somewhat unpleasant in terms of “mouth feel.” The best lard you can buy usually comes from Hungarian, German, or Latin butchers. The best lard of all will probably be that you make yourself.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title