Shannon Hayes

Long Way on a Little: An Earth Lover's Companion for Enjoying Meat, Pinching Pennies and Living Deliciously
Paperback, Left to Write Press, 8X10,266 pages
This is Shannon's newest book, due out in September. Her largest and most comprehensive cookbook to-date, Long Way on a Little was written as a thoroughly encompassing reference for the novice and seasoned grassfed meat cook who are looking to stretch their food dollars as far as possible, and includes accomodations for many of the special dietary needs so prevalent today. It features recipes for cooking every cut of grassfed lamb, beef, pork and poultry; all which are cross-referenced with an extensive section on soups and leftovers to stretch extra meals out of every meat purchase; a guide to grain-,dairy-, and legume-free recipes; carbohydrate counts for all ingredients; color photography to illustrate essential techniques, engaging narrative about how livestock can be part of a sustainable future in the United States, all the details you might need to know to start buying local and grassfed meats; and extensive information for making use of her favorite frugal ingredients: bones and fat (including recipes for her soaps, salves and grassfed candles!).











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Radical Homemakers: Reclaiming Domesticity from a Consumer Culture
Paperback, Left to Write Press: 2010, 300 pages.

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The Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat ...and for saving the planet, one bite at a time.
Paperback, Left to Write Press: 2007, 164 pages.

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The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods
Paperback, Eating Fresh: 2004, 269 pages.

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