Claire,

I'm so impressed that you tossed your old cookbooks! I still have probably THE most un-OMS cookbook ever, Fat: An Appreciation of a Misunderstood Ingredient, a gorgeous James Beard Award winning book by Jennifer McLagan that "offers extensive guidance on sourcing, rendering, flavoring, using, and storing animal fats, whether butter or bacon, schmaltz or suet," and has recipes for duck confit, foie gras, and butter tart. Ha! It's in the give away pile but hasn't quite made it yet.

Ashlinn