Product Description
In the emerald-green fields of America’s finest pasture-based farms, cattle, pigs, bison, goats, sheep, and poultry roam free, eating what nature intended them to eat. In THE GRASSFED GOURMET COOKBOOK, Cornell professor of sustainable agriculture and community development Shannon Hayes presents 125 recipes spotlighting the unique flavors and distinct characteristics of foods that come from animals raised on pasture. Discover how meat and dairy products are meant t… More >>
The Grassfed Gourmet Cookbook: Healthy Cooking & Good Living with Pasture Raised Foods
The Low Cholesterol Cookbook: The
The Vegan Cookbook
The Low-salt Cookbook
The Arthritis Healthy Exchanges
#1 by Joann S. Rogers on May 18, 2010 - 5:39 pm
I gave two copies as Christmas gifts. All I hear is favorable. I did not have much time to examine the book before parting with it but the author’s approach is pretty much the way I already cook. I keep a milk cow, raise a grassfed steer every year anad love to cook so the author and I think alike.
Joann S. Grohman author of Keeping a Family Cow
Rating: 5 / 5
#2 by C. Williams on May 18, 2010 - 8:07 pm
This is a really good book for anyone interested in improving his or her health by making simple lifestyle changes.
Rating: 5 / 5
#3 by healthy eater on May 18, 2010 - 9:47 pm
Yummy recipes. I’ve finally found how to eat chicken livers so that they’re palatable. More than palatable actually; the chicken liver mousse is delicious as is the California pot roast. Grass fed meats are the only way to go!!
Rating: 5 / 5
#4 by Wayne P. Nicholson on May 18, 2010 - 11:08 pm
OK, I’m endeavoring to buy local. I shop the farmers’ markets, purchase my poultry locally, buy eggs from a farm, and do my best to cook (and eat!) in season. But… industrial pork (for one example) is generally more tender and moist than when I’ve cooked my locally grown and slaughtered pig. No longer! This book helped me understand that pasture-raised meat is more lean and therefore requires some nuanced cooking methods. Just last night I used the recipe for brined pork roast (water, salt, honey, cardamom seeds, black pepper, fresh ginger) — brined a 5lb. fresh ham roast for about 24 hours inn this concoction. The results exceeded my hopes! Flavorful, moist, and tender! (And the roast was from the same half-pig we’d earlier found dry and tough.) I’m now eager to try more recipes — I recommend this book!
Rating: 4 / 5
#5 by Thomas C. Clack on May 18, 2010 - 11:48 pm
I’ve owned this book for 2 years now and use it so much that I’ve given copies of it as Christmas gifts to 20 food-loving friends and relatives on both sides of the Atlantic. Everyone loves it. The recipes are mostly uncomplicated, foolproof and delicious. The book is also a great read: Shannon is an amusing, enormously knowledgeable person who will inform and entertain you with delightful style. I just bought her new book, “The Farmer and the Grill”, a fascinatingly different slant on a familiar subject with a surprising and very promising Argentinian flavor. Can’t wait to try it.
Rating: 5 / 5