“ Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient” (Andrews McMeel) invites home cooks to get reacquainted with an old kitchen staple.

The book, produced by the editors of Grit Magazine, is a compilation of 150 sweet and savory recipes that incorporate a once-frowned-upon ingredient.

Dietitians and chefs are now singing the praises of animal fat, the book’s editors note, citing how lard has only 52 percent of the saturated fat found in butter and is free of trans fats when rendered with care.