Animal fats like lard, tallow or schmaltz have been used in cooking for centuries, but have fallen out of favor more recently, mostly for health reasons. But the author of a new cookbook says that isn't fair. We're talking to Andrea Chesman about her take on how these animal fats can fit into modern cooking.Andrea Chesman is the author of about 20 cookbooks. Her latest is The Fat Kitchen: How to Render, Cure, and Cook with Lard, Tallow, and Poultry Fat.
Broadcast live on Tuesday, Nov. 13, 2018 at noon; rebroadcast at 7 p.m.
