Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient Kindle Edition

Great cookbook with great commentary from lard users throughout the generations. I use the good lard - leaf lard - there is a difference. Very good resource for places to order leaf lard. This book gave me the confidence to use lard in place of any shortening. Just substituted it in my bread and muffins with very delicious results - extremely tasty and tender. Better than butter and also a great combo with butter. The chocolate cake recipe was delicious. Someone once told me the best chocolate cake he ever had was made with lard - he was right. I am so happy to have found this book. Thanks to the GRIT publication for writing this book. Bonus 1-year subscription to GRIT magazine. I remember my parents having it when I was young. I am looking forward to my first issue.

I've taken the Capper's magazine for years. When they came out with this book I wanted it. Lard has gotten a bad reputation, but now doctor's are finding out it's good fat needed by the body. I try to use ingredients made and provided to us by God. I use lard, bacon fat, butter, natural peanut butter, etc. this book will increase and bring back the good taste and quality of cooking and baking. No hydrogenated oils & shortening, no margarine, no food that "I Can't Believe...". I also make my own soap. It has so many tips on lard use. This is a must have by everyone who cooks or wants more non-chemical and natural lifestyle.

We recently slaughtered our first batch of pigs, and I kept the leaf lard on the butcher's recommendation, but without much enthusiasm. With the help of this cookbook I have found several wonderful recipes and I am very glad I have put lard back into the family diet. At the age of 72 I have become an excellent pie maker - my crusts are flaky and 'light', and I'm not doing anything different other than using lard instead of butter. I can make biscuits that are perfect texture! Then I tried some of the fried dishes - chicken - Oh My! fried potatoes! and hash browns! The recipes I have tried have all be very good. I am enjoying this cookbook very much!

I think the pie crusts were exceptional. I also made the Brownie Torte which was very good. I have changed the Crisco out for Lard in many of my recipes. Many people have raved about coconut oil set in the fridge to thicken and use in place of Crisco. I suppose thats ok IF you like the taste of coconut, not for me. I grew up cooking with lard and will until I can no longer cook!

I guess in an era when you can find almost any recipe online, a cookbook seems a bit outdated and a poor use of natural resources. But if you enjoy having great old-fashioned recipes at your fingertips and don't have to keep the screen of your tablet from going black, this is the only way to go. Many wonderful recipes using lard that remind me of the days I visited my grandmothers, both of whom made their own lard. Some of the recipes are quite simple and nothing special, but there are several that revive an way of cooking and the flavors I recall from yesteryear. I checked this book out from my local library. I liked it, so I bought a copy.

"Lard" opened with facts to address the most pressing issues, such as any impacts on health and past misinformation about its effects. It proceeded with tips, tempting recipes, and frequently inserted personal stories from lard days past. Those were very enjoyable. As with all cookbooks I've bought, I can't resist looking through them right away; this was no exception! It did not disappoint!In addition, this book was nicely organized. It definitely will be kept among my cookbooks as a reference book.

I am 58 years old. I grew up eating foods that were cooked in or used lard as an ingredient. We used butter and drank whole milk. Our foods weren't genetically altered and the additives and preservatives were minimal. We still use butter and whole milk, but we now have to search for certified organic, non-hormone added, etc. to get something close to what we had when we were kids. My doctor has checked my cholesterol every year for the past 14 years and it's always well under what's considered normal. The first time he tested it, he ran the test three times because he just knew it would be high. Lard isn't bad for you, but you have to get the right kind. The manteca or lard sold in stores comes from animals that were fed the antibiotics, hormones etc. so it's not the good kind. You have to search for certified organic lard and get leaf lard if you can, it's the best.

This is a great book. My husband remembered rendering the fat for lard after butchering as a child. He spent some time with his uncle and then spoke to the butcher at our food store to get the fat. He now makes our own lard. We are now frying things with no preservatives and getting a better tasting product. I have not tried to bake with it yet using the recipes in this book but I am anxious to try and I believe the results will be just as good.

I bought this book since lard is what I grew up using and have always used. So did my mother and both of my grandmothers and probably all the way back since margarine wasn't available in our area in my grandmother's time. Butter was only used for cake, toast, sandwiches, etc. Lard was the work horse of the baking and cooking realm. Everything tasted great, turned out wonderful and received heaps of praise. Nothing stuck in the pans either.I bought this book to support the author and to commend their bravery in this era of 'healthy' food.

MUST HAVE! love the pie crust recipe!

it is an awesome cookbook. love the fact it contains older recipes, good wholesome food with everyday ingredients. would recommend for even beginner cooks.