Previous
The Grassfed Gourmet Cookbook
Healthy Cooking and Good Living with Pasture-Raised Foods
Shannon Hayes, Foreword by Bruce Aidells
Excerpt from Foreword:
"Not only do I write cookbooks about meat and sausage-making, I am also an avid collector of cookbooks. I measure a successful first cookbook by its ability to provide me with new information that can make my cooking better or increase my knowledge on a subject. And if there are at least two recipes in the cookbook that I would make on more than one occasion, I consider the book a good investment.
"Sannon Hayes's The Grassfed Gourmet Cookbook not only meets this criteria but has exceeded it. First, my knowledge of the benefits of pasture-raised meats has been expanded, and second, this book has way more than two recipes I plan to make again and again. The Moroccan Spiced Pork Loin with Pear-Raisin Chutney has already become a household favorite. And I don't need any excuses, like warm sunny weather, to get out my grill to make Armenian Lamb Shish Kabobs or the Classic Pulled Pork with Homemade Barbecue Sauce. Finally, even a warm day won't stop me from braising up a pot of Garlic-Tomato Short Ribs."
Contents:
Shannon Hayes, Foreword by Bruce Aidells
Excerpt from Foreword:
"Not only do I write cookbooks about meat and sausage-making, I am also an avid collector of cookbooks. I measure a successful first cookbook by its ability to provide me with new information that can make my cooking better or increase my knowledge on a subject. And if there are at least two recipes in the cookbook that I would make on more than one occasion, I consider the book a good investment.
"Sannon Hayes's The Grassfed Gourmet Cookbook not only meets this criteria but has exceeded it. First, my knowledge of the benefits of pasture-raised meats has been expanded, and second, this book has way more than two recipes I plan to make again and again. The Moroccan Spiced Pork Loin with Pear-Raisin Chutney has already become a household favorite. And I don't need any excuses, like warm sunny weather, to get out my grill to make Armenian Lamb Shish Kabobs or the Classic Pulled Pork with Homemade Barbecue Sauce. Finally, even a warm day won't stop me from braising up a pot of Garlic-Tomato Short Ribs."
Contents:
- Foreword by Bruce Aidells
- Acknowledgments
- Introduction: From Farmer to Foodie
- Chapter One: Grass-Fed 101
- Chapter Two: Beef, Bison, Venison, and Veal
- Chapter Three: Lamb and Goat
- Chapter Four: Pork
- Chapter Five: Poultry and Rabbits
- Chapter Six: Dairy and Desserts
- Chapter Seven: Finding and Working with Your Farmer
- Rubs and Resources
- Index