By Vladimir Brezina
Looking around the kitchen and in the refrigerator and freezer, our collection of fats, many of them the residues of repasts past, seems to be remarkably varied just now…
From left to right—
Front row: lard (pig), bacon fat (pig), butter (cow)
Middle row: olive oil, beef marrow fat (cow), coconut oil, goose fat
Back: duck fat (and stock)
Each of them will be used, one day, in its own best way… Julia Child would approve!