" Jennifer McLagan's cookbooks are joyously contrarian affairs. In 2005, she published the finger-licking and terrific 'Bones.' Now she has 'Fat.' It's a rollicking journey through the kingdom of unrepentant, glorious, and filthy rich fat. McLagan has a superb sense of balance on the plate; she knows how to use bitter greens, bright acids, sharp-tasting herbs to cut the overwhelming decadence of fat. "

− The Boston Globe

" It's a brave woman who, in these dietarily correct times, not only writes a book called Fat, but has on its cover an edifice of raw cutlets, their glossy red flesh flanked with a thick white stripe of the stuff. But this is surely a book worth writing; it is certainly a book worth reading. I loved Jennifer McLagan's first book, Bones, and this follow-up is no disappointment. The recipes are fabulously greed-inducing (grilled steak with red wine sauce and bone marrow, lard-fried choux paste beignets, salted butter tart are top of my to-do list right now) the writing, while it has a light touch, is firm and compelling. In the gentlest possible way, she not so much defends her subject, as champions it - and with charm and elegance to boot. As the introduction promises: This is not simply a cookbook. These pages are larded with the history and culture of fat...."

− Nigella Lawson