Look what I got.

I just ordered a book called, "FAT." Sure there's subtext, but the name in bold is FAT, with a big picture of future bacon on the cover. That takes gumption. I ordered several other books regarding where & how the most common foods come from in this country. The processing, farming, exportation process and other nerdy chef things. But back to FAT. It was a featured book at the IACP conference in Denver, CO this past April. I unfortunately wasn't able to make it, but my friend Meredith went and shared with me all the cool things that went on at the conference. This book was one of them. I can't wait to get it and start reading about fat. The good, bad and the ugly. With such a health conscious society and Austin, being such a microcosm , I can't wait to learn more about fat. Sure I learned a to about techniques of using fat, such as larding and barding(using fat on the inside or outside of meat to keep it moist.) I'm hoping this book will talk about more than just technique and how fat can help create the taste of marbling in leaner pieces of meat. I already know all that! I'm looking to learn something new. I'm positive I will because this book looks thick.

Another book I just got is ON THe LINE with Eric Ripert. He's badass. He's French too, but I won't hold that against him. Check it out! I haven't learned a lot about food in a long time. I'm usually teaching and sharing what I already know, but I crave learning more. I've gotten s many books because I'm on a quest to be taught things about food that are foreign to me. FAT is one of those books that just reminded me of being in culinary school.