Learn to COOK - The Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat...and for saving the planet one bite at a time

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Binding: Paperback Dewey Decimal Number: 641.5784 EAN: 9780979439100 ISBN: 0979439108 Label: Left to Write Press Manufacturer: Left to Write Press Number Of Items: 1 Number Of Pages: 168 Publication Date: 2008-04-15 Publisher: Left to Write Press Studio: Left to Write Press
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Editorial Reviews: 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.
Spotlight customer reviews: Customer Rating: Summary: Great resource Comment: Bought this book after hearing the author interviewed on NPR. Although I don't eat meat, my family does, and my husband particularly likes grilling. We recently started a small flock of sheep so this fall we'll have our own lamb. I've also started buying local grassfed beef and chicken and have found this volume to be an excellent resource. Loaded with great advice for getting the most from the grassfed meat we buy (or raise). The author's sense of humor (essential for a small farmer!) shines through on every page. She also presents a well-reasoned and compelling argument for avoiding mass-produced meats. Highly recommended. Customer Rating: Summary: Grass-Fed Cooking Tips Galore And So Much More! Comment: If you are one of the many who are flocking to grass-fed meats and wanna know how to cook them properly (yes, it's different than the grocery store meats you buy!), then you're gonna want to get a copy of this book. Shannon Hayes grew up on a farm and explains in great detail exactly why you should be eating grass-fed beef, lamb, pork and poultry, how to perfectly cook up those delectable cuts of meat so you can maintain all the wonderful nutrients in them, and shares some wonderful carnivorous recipes for your healthy low-carb lifestyle. What a gal! Customer Rating: Summary: An enthusiastically recommended addition Comment: The fine art of grilling can raise any dish to the level of true gourmet cuisine. That is the purpose and promise of Shannon Hayes' 'The Farmer And The Grill: A Guide To Grilling, Barbecuing And Spit-Roasting Grassfed Meat". An impressive and thoroughly 'cook friendly' collect5ion of recipes covering all cuts of pasture-raised beef, lamb, pork and poultry, "The Farmer And The Grill" also includes step-by-step instructions for creating home-made herb rubs, marinades and barbecue sauces. Of special note is the advice and guidelines for sustainable, environmentally friendly outdoor cooking, principles for accommodating the natural variation in grassfed and pastured meats, and practical tips for selecting and working with pasture-based farmers. There are even tips on Argentine-style asado cooking! Along with recipes ranging from Rosemary Studded Spit-Roasted Beef; Mushroom and Olive Burgers; Grilled Steaks in a cilantro-Olive Paste; and a Java-Cinnamon Spice Rub; to Tamari Ginger Buckwheat Noodles; Rotisseried leg of Lamb Stuffed with Apricots and Cherries; Smoked Country Ribs Jerk Style; and Curried Chicken Salad, "The Farmer And The Grill" offers terrific suggestions for having fun in the kitchen while preparing nutritional and 'planet friendly' meals for friends and family. "The Farmer And The Grill" is an enthusiastically recommended addition to personal and community library cookbook collections. More Reviews