The Grassfed Gourmet
"The Grassfed Gourmet Cookbook is a required companion for all of us who wish to enjoy these [pasture raised] foods and support a better way of farming and eating." --Bruce Aidells, author of The Complete Meat Cookbook and Bruce Aidell's Complete Book of Pork.
- A definitive guide to the health, animal welfare, environmental and culinary benefits of grass-fed foods.
- Simple strategies for finding, preparing, and cooking pasture-raised foods, as well as techniques for getting the most out of your purchases.
- More than 125 delicious recipes by some of today's best pasture-based farmers, featuring beef, lamb, pork, venison, bison, goat, veal, poultry, rabbit and dairy products.
- Countless tools to help farmers market their products, including cutting instructions, explanations for consumers who choose to buy whole, half and quarter animals, and easy-to-read reference charts matching all the cuts on an animal with the appropriate cooking methods.
From the introduction:
ůMy journey into the world of grassfed meats was not the making of a career epicurean. I didn't set out to become a gourmet cook. I'm just a local farm girl who loves a good hunk of meat -- admittedly, and quite possibly, to the point of obsession. Today, I think and dream about meat. I fantasize about fresh hams and cracklings and Italian sausages. I've been known to wax poetic about herb-roasted chickens and crispy goose skin and pot roasts and shish kabobs and pan-seared steaks. In recent years, our product line at Sap Bush Hollow has expanded to include grass-fed beef, pork, turkeys, lamb, and chickens. Given the opportunity, I will sing the praises of all of them.
This book is a tribute to those mouth-watering cuts of meat from animals that have roamed and grazed on lush green grass. Grass-fed meats and dairy products are different from -- and infinitely better than -- the conventionally raised foods found in grocery stores. In the comming pages I'll describe the true differences between grass-fed and conventionally raised foods, and I'll explain how they effect cooking and preparation techniques. I'll provide simple approaches for preparing foods that require very little in terms of flavor additives and sauces. Within these pages, you'll find many of my favorite recipes, as well as those from grass-based farmers from across the United States and Canada.
It may be a while before you find grass-fed meats in your local grocery store (you may, however, have an easier time finding grass-fed dairy products in stores). Entering the world of grass-fed meats and other farm-fresh foods requires a new kind of shopping. Often, it means coming to know the farmer personally, whether at your local farmers' market, at a roadside stand, or on his or her back porch. This can be intimidating at first, but the result is well worth the effort. Many of us have grown accustomed to conducting business without hearing another person's voice or looking someone in the eye. This book deals with that problem head-on. You'll learn about the culture of livestock farming. You'll learn how to evaluate a farm, whether you're standing on the soil or talking with the producer on the phone. You'll learn how to be a welcome customer and how to get the most out of your visit to a farm. Most important, you'll discover how truly rewarding it is to connect with your community and your region through farming.
"Finally. A cookbook that does justice to the superb quality of the meat, eggs, and dairy products from grass-fed animals. Shannon Hayes takes the mystery out of cooking products from pastured animals. Once you've read her book, you, too, will be a 'grass-fed gourmet.'"
-- Jo Robinson, author of Pasture Perfect and coauthor of The Omega Diet .