Synopses & Reviews
is the most up-to-date cookbook that addresses the natural and grassfed beef trend, the fastest growing market segment in the $75 billion cattle industry. Today, we can choose to eat beef that is more ethical than chicken, more virtuous than tofu, and more sustainable than produce. Pure Beef
answers essential questions: Why eat beef? What kind should I eat? Where can I buy it? How should I cook it? Leaner grassfed beef requires a different way of cooking steaks and burgers to perfection and Pure Beef
will show home cooks the way to cook every cut of beef.
There is nothing wrong with eating meat; it's just the amounts we typically eat that are not healthy. Pure Beef upends the traditional beef hierarchy that promotes 12-ounce portions of big steaks and premium roasts and helps us think more moderately about beef consumption. The more than 150 recipes provide a balanced approach to beef's healthfulness, economy, and sustainability. A full-color photo insert highlights a dozen or more recipes and includes an updated beef cut chart.
"Oregon's Wallowa Valley is home to food journalist Curry, as well as the source of her in-depth knowledge of how to raise, slaughter, and prepare grass-fed cattle. In the first half of this, her first book, she shares the wisdom she has gleaned from local ranchers and the practices she has polished over years of experience. The reader is quick to buy in once Curry describes how grass-fed differs from grain-fed beef: 'red as a beet instead of rosy pink... compact and firm like a relaxed bicep, not slack and yielding.' There are lessons on 'how to cook like a butcher' and how to make the most of cuts that are generally leaner and smaller than their chemically enhanced, corn-stuffed counterparts. Part two of the book contains more than 125 recipes that span a vast spectrum of influences. In a chapter dedicated to steaks, variations range from chicken-fried to filet mignon in brandy sauce. And a section entitled 'Global Beef Cuisine' travels from Korean barbecue and Turkish kabobs to Argentinean empanadas. A short list of online foodie databases is provided to aid in locating sources for pasture-raised meats. While a glossary of choice steak cuts is de rigueur, Curry raises the bar with additional glossaries of choice bones (for making great soups and stocks) and choice charcuterie cuts. Agent: Sarah Jane Freymann." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
Shannon Hayes, host of GrassfedCooking.com and author of The Grassfed Gourmet
“Splendid! Pure Beef is well informed, and makes a delicious contribution to our expanding knowledge of the world of grassfed meat.”
Bruce Aidells, host of Good Cookin' with Bruce Aidells and author of Big New Meat Cookbook
“Written in an eloquent but clear style, Pure Beef is crammed full of useful advice. I particularly like the section on How to Cook Like a Butcher, which offers advice about underappreciated and lesser known cuts. Best of all Lynne backs up her advice with satisfying recipes . . . and there are lots to keep me cooking for quite a while.”
Jerry Traunfeld, Owner of Poppy restaurant and author of The Herbfarm Cookbook
"Hurray to Lynne Curry for writing Pure Beef for the growing number of us who choose to eat beef raised ethically and sustainably. It’s the most thorough beef cookbook of any type that I’ve seen, full of relevant information and clear recipes that highlight the best cooking methods for every cut.”
Vitaly Paley, chef owner Paley’s Place Bistro and bar and coauthor of The Paley’s Place Cookbook: Recipes and Stories from the Pacific Northwest
"Pure Beef is the definitive guide on cooking with grass-fed beef. Lynne explains the difference between grass-fed and grain-fed, talks about healthy fats, antibiotics, and hormones, explains the confusing terms like “commodity,” “natural,” “certified,” and “organic.” She also gives useful advice on how to chose, where to buy, and how to taste beef. Lynne taunts us with delicious everyday favorites like Pot Roast with Parsnips, Carrots and Fingerlings and Shepherd’s Pie. . . . Pure Beef belongs on every bookshelf in every household, period."
Nicolette Hahn Niman, Rancher and Author of Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms
"Lynne Curry's Pure Beef is useful, engaging, and important. Anyone wanting to improve their diet should be migrating toward grass-based animal foods. And for those who do, Pure Beef will offer invaluable guidance and support."
"(Curry) shares the wisdom she has gleaned from local ranchers and the practices she has polished over years of experience. The reader is quick to buy in once Curry describes how grass-fed differs from grain-fed beef…the book contains more than 125 recipes that span a vast spectrum of influences. In a chapter dedicated to steaks, variations range from chicken-fried to filet mignon in brandy sauce…While a glossary of choice steak cuts is de rigueur, Curry raises the bar with additional glossaries of choice bones (for making great soups and stocks) and choice charcuterie cuts."
"A cookbook with a meat slant, this won't tell you how to cut meat, but it will explain clearly and in simple language what the different cuts are good for and give you recipes for using them."
“Pure Beef by Lynne Curry is a choice cut.”
American Grassfed Association
“A good resource for anyone wanting to learn more about sustainably-produced beef or who simply wants some new ideas for dinner. “
“An informative look at mindful beef consumption that forgoes grisly industry exposés in favor of friendly facts and memoir.“
“Simply put, this is one of the best beef cookbooks I’ve ever tested.”
“Pure Beef is part home-butchery textbook, part memoir, part manifesto calling for a deeper understanding of the grassfed cattle industry. Curry tackles some of the most important questions for the urban carnivore: What’s best—natural, organic, or grassfed? Where can I buy the best quality beef? How should I cook grassfed beef?”
"The author was a vegetarian until her first bite of grass-fed beef led her down a new path. [Pure Beef]combines a thorough tutorial — how to buy, butcher, cook and taste artisan beef — with 140 recipes. The focus is on grass-fed cattle, but Curry gives permission to try her recipes with any kind of beef.”
“Simply put, this is one of the best beef cookbooks I’ve ever tested.”
Midwest Book Review
"If you have questions about what it means to find, buy and cook locally produced, quality beef, this is the book for you.”
“Leaping in sales by thirty percent each year, artisan beef—including natural, organic, and especially grassfed—is captivating everyone’s attention. With all of these new choices on the market, Pure Beef answers home cooks’ most pressing questions: Which beef should I buy? Where can I buy it? How should I cook it? Featuring an engaging beef cooking tutorial and a cook-friendly beef cut chart, Pure Beef instructs anyone how to grill, roast, stew, simmer, and sauté every cut of beef to their liking. With chapters organized by cooking methods and corresponding beef cuts, its 140 recipes are customized for leaner, heat-sensitive grassfed beef and model a healthful and sustainable approach to meat eating. A groundbreaking guide to artisan beef, this cookbook offers everyone the benefits of an informative and delicious ranch-to-table dining experience complete with a full-color photo recipe insert and landscape images throughout.”
About the Author
Lynne Curry is a former vegetarian who learned to love locally raised beef when she moved to Oregon’s remote Wallowa Valley in 2001. Through years of experience, she learned to cook every morsel. A James Beard Awards journalism nominee, Lynne’s food articles and recipes have appeared in many publications including Saveur, The Los Angeles Times, Relish, and Culinate.com. She is a contributor to Zester Daily and the Portland Oregonian and works as a private chef, cooking teacher, and consultant. She lives with her family in Joseph, Oregon.