Synopses & Reviews
The original cookbook for grassfed and pastured meats that has become the classic go-to reference for the local food movement:
"Farming is a world of its own," writes author and grass-based farmer Shannon Hayes, "tied more to the ebb and flow of nature than to the pulse of changing food trends." Take a passionate journey with The Grassfed Gourmet Cookbook
through the lush, emerald-green fields of America's best pasture-based farms, where cattle, pigs, bison, goats, sheep, and poultry roam freely, eating what nature intended and acting on their natural instincts.In The Grassfed Gourmet Cookbook
, Hayes details her own journey from farmer to foodie and back to the farm again. She lays out, in simple terms, the nutritional, environmental, social, and animal-welfare benefits of grass-fed foods and offers simple strategies for finding and preparing grass-fed meats and dairy products, as well as foolproof techniques for getting the most out of your purchases.Inside The Grassfed Gourmet Cookbook
, you'll discover the unique flavors and distinct characteristics of foods that come from animals raised on pasture. You'll learn how meat and dairy products are meant to taste through a multitude of mouth-watering recipes, including Hayes's own and her favorites from other pasture-based farmers. Each recipe is carefully selected and tested, and geared toward home cooks who have a desire to eat healthy, home-cooked meals."One of the greatest joys of cooking and serving grass-fed meats and dairy is knowing that they come from farmers who have made conscious choices about stewarding the land in environmentally responsible ways, raising livestock in a humane fashion, and living their own lives in accordance with their values. Here you'll meet many of those farmers and have access to their favorite recipes. It's my hope that as you read their stories and savor their favorite dishes, you'll come to realize the magnitude of your decision to support them and their colleagues by making grass-fed meats and dairy your first choice." - Shannon Hayes, The Grassfed Gourmet Cookbook
Exploration of the culinary, health, environmental, and animal- and human-welfare benefits of pasture-based farming.
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 to taste through mouthwatering recipes for a wide range of pasture-raised meats and dairy products, including beef, bison, venison, veal, lamb, goat, pork, poultry, rabbits, and cheese. Hayes also discusses the nutritional, environmental, social, and animal-welfare benefits of pasture-based farming as well as simple strategies for finding and preparing grassfed and pasture-raised foods.Exploration of the culinary, health, environmental, and animal-and human-welfare benefits of pasture-based farming.Simple techniques and fool-proof strategies for making the most of your purchases, including cooking with lower-cost cuts.Profiles of six innovative pasture-based farmers and the contributions they'¬?re making to the future of food and farming.Includes information on how to find a grass-based farmer and how to be their favorite customer.
About the Author
SHANNON HAYES, who holds a PhD in sustainable agriculture from Cornell University, is the author of The Farmer and the Grill. She works with three generations of family to raise grassfed and pastured meats on Sap Bush Hollow Farm in Upstate New York.