Somehow, I have a lot of fat. Fortunately most of it is in my freezer. I love duck fat and if you haven’t tried potatoes cooked in duck fat, I urge you to step away from the keyboard, go buy yourself a duck, render the fat, pluck some potatoes from your rooftop garden (if you live in Brooklyn), and fry them up. Then…Oy!… as anyone is likely say when they taste them.
But in spite of its slippery, unctuous qualities, fat isn’t necessarily a sexy subject to publishers. Niche subjects often get bypassed since they are always looking for the “market” for a subject or cookbook. And schmaltz? When was the last time you did a search for a cookbook on chicken fat? Yet certain things need to be written about, and I’m sure no one was all that interested in the dictionary before it was published, or a book about religious folks wearing flesh-cutting devices under their frocks, à la The Da Vinci Code.