In her first book, The Grassfed Gourmet Cookbook, author and livestock farmer Shannon Hayes introduced a radically simple concept: sustainable practices like pastured-based farming translate into food that is tastier, healthier, and better for both people and the planet.

The key to getting the most out of pasture-raised meats, though, is understanding how to cook them properly. In her newest book, The Farmer and the Grill, Hayes offers useful tips on grilling, barbecuing, and spit-roasting all cuts of pasture-raised meats: beef, lamb, pork, and poultry. Dozens of simple, straightforward recipes provide all the basic cooking instructions, plus directions on how to make a variety of herb rubs, marinades, and barbecue sauces to accompany the meats. Traditional techniques such as Southern barbecue and Argentine-style asado cooking will help readers grill like the pros. And specific notes from pastured-based farmers on dealing with natural variations in grassfed meats will ensure success every time out.

Creative and mouth-watering recipes include Tamari-Orange Whiskey Kebabs, Grilled Steaks in a Cilanto-Olive Paste, and Rack of Lamb with a Spiced Fig Crust. Plus, special sidebars on choosing meats, basic cooking techniques, and other topics mean that socially-conscious cooks will gain a real understanding of grassfed meat and why it is starting to occupy a central place on the American dinner plate.

Shannon Hayes holds a Ph.D. in sustainable agriculture and community development from Cornell University. She is the author of The Grassfed Gourmet (Eating Fresh Publications, 2004), as well as numerous essays and articles on food, agriculture, and rural living. She writes and works with her family at Sap Bush Hollow Farm in upstate New York, where they raise pastured livestock.