Fat: An Appreciation of a Misunderstood Ingredient, with Recipes is a cookbook written by Canadian author Jennifer McLagan.

[1] McLagen was raised in Australia in the 1960s, prior to the North American and United Kingdom diets moving towards low fat.

McLangan states the studies were faulty, citing the "French paradox," according to which cultures with a high-fat diet have low rates of heart disease.

There are sections dedicated to butter and to types of fat from different animals, with instructions on how to render it, store it and cook with it.

[3] McLagen's book also covers the health benefits of animal fat, such as its energy content, helping the immune system, reducing LDL cholesterol, and aiding in digestion of protein and fat-soluble vitamins.