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The Grassfed Gourmet Cookbook: Healthy Cooking & Good Living with Pasture Raised Foods
by Shannon Hayes (Goodreads Author)
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 f ...more
Paperback, 266 pages
Published March 1st 2005 by Eating Fresh Publications
(first published January 30th 2005)
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This is my friend Shannon's book. After reading Michael Pollan's The Omnivore's Dilemma, we started buying all our meat from her family, which runs a beautiful farm a few miles away. The book is great. Lots of simple and delicious things to do with meat of all kinds. I can even deal with big, scary, roasty things now like "bottom round." Shannon's website is www.shannonhayes.info. Come visit us and we'll take you to the farm.
This cookbook is a must for the eco-conscious cook; Shannon offers you not only some winning recipes but the knowledge to branch off and create your own memorable meals with delicious grassfed meats. She explains in depth the environmental and health benefits of pastured meats in general, then offers specifics about how to evaluate each farmer's operations to determine if the animals are healthy and indeed being raised in a sustainable manner. In an age where we are bombarded by buzz phrases lik ...more
I love this book! So helpful. It touches on some of reasons for going grassfed, and gives a detailed discussion of how to cook the meats. And yes, it's a cookbook and there are recipes. I just picked up a pork shoulder roast and will be trying it soon. I have always heard from the growers that grassfed meats need to be cooked differently, and it's really nice to have a guide for just that.
Shannon is the authority on grassfed and game!! It is a shame that our modern commercial meat has to be so overcooked just to be rid of possible of bacterial infestation. If it is grass fed fresh and local it doesn't need to be well-done, in order to be WELL DONE! Thank you Shannon for re-invigorating my palate! Fabulous recipes (even for the conventional market)