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Grass Fed Beef Steaks

Brand: Da Capo Press
$19.36
at Amazon

<DIV>For most of her life, Catherine Friend was a carnivore who preferred not to consider where the meat on her plate came from—be...ef didn?t have a face, chicken didn?t have a personality, and pork certainly shouldn?t have feelings. But Friend?s attitude began to change after she and her partner bought a farm and began raising sheep for meat. Friend?s ensuing odyssey through the world of livestock and farming is a journey that offers critical insights—for omnivores and herbivores alike—into how our meat is raised, how we buy it and from whom, and why change is desirable and possible.<p> From a distressing lesson about her favorite Minnesota State Fair food (pork-chop-on-a-stick) to the surprising gratitude that came from eating an animal she?d raised and loved, Friend takes us on a wild and woolly ride through her small farm (with several brief detours into life on factory farms), along the way raising questions such as: What are the differences between factory, conventional, sustainable, and organic farms, and more importantly, why do we need to understand those differences? What do all those labels—from organic to local to grass fed and pasture raised—really mean? If you?re buying from a small farmer, what are the key questions to ask? How do you find that small farmer, and what?s the best way to help her help you?<p> In the same witty and warm style that characterized her memoir <I>Hit by a Farm</I>, Friend uses her perspective as a sustainable farmer and carnivore to consider meat animals? quality of life—while still supporting the choice to eat meat. Regardless of whether you eat meat once a day, once a week, or once a year, your perspective of what goes on your plate—and in your mouth—will never be the same.</Div> read more

Brand: Stewart, Tabori Chang
$27.52
at Amazon

<div> <P style="MARGIN: 0in 0in 0pt; mso-line-height-alt: 8.05pt; mso-pagination: none; mso-layout-grid-align: none" class=MsoNorm...al><I>Good Meat</I> is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements?and the terms ?grass fed? and ?free range? commonly seen on menus and in grocery stores?people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well.</p> <P style="MARGIN: 0in 0in 0pt; mso-line-height-alt: 8.05pt; mso-pagination: none; mso-layout-grid-align: none" class=MsoNormal> </P> <P style="MARGIN: 0in 0in 0pt" class=MsoBodyText>With more than 200 recipes for pork, beef, lamb, poultry, and game, stunning photos of delicious dishes, and tips on raising sustainable meat and buying from local farmers, <I>Good Meat</I> is sure to become the classic cooking resource of the sustainable meat movement. <BR><BR>Praise for Good Meat:<BR><BR>"<I>Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat</I> belongs on the shelf of every carnivore out there. If you eat meat and if you raise animals for meat or if you have ever considered eating meat or eggs, you need a copy of Deborah Krasner's work of art. The thoughtful essays, equipment and seasonings chapters alone are worth the price of admission, but the anatomy lessons, cutting instructions and more than 200 recipes make the book a rare bargain indeed."<BR> -Grit.com<BR></P> <P style="MARGIN: 0in 0in 0pt; mso-line-height-alt: 8.05pt; mso-pagination: none; mso-layout-grid-align: none" class=MsoNormal></P></DIV>?Deborah Krasner is part of a revolution in food, in agriculture, in nutrition, that is taking place in our nation. Her book is a fine contribution to that revolution, teaching us how to eat more healthfully, how to buy from local farmers, how to cook what they raise.? ?Senator Bernie Sanders, from the foreword<BR><BR>?The healing local food movement's success hinges on artisanal farming and domestic culinary arts. <I>Good Meat</I> takes the mystery out of both in a masterful way, bringing all of us another giant step closer to healing the planet one bite at a time. Beautiful pictures and delightful explanations . . . Everyone interested in local, earth-friendly food will love this book." ?Joel Salatin, owner of Polyface Farm<br><BR>"<I>Good Meat</I> is a template for all future cookbooks: one that educates on the culinary differences between factory-farmed meats and animals raised on family farms, and the utilization of the entire animal in a sustainable manner." ?Patrick Martins, founder of Slow Food USA, Heritage Foods USA <BR><BR>"<I>Good Meat</I> is the cookbook for all who have made the choice to eschew factory-farmed meat for grass-fed and pasture-raised meat. This book provides the knowledge to make sustainably raised meat a reality at your table." ?Bruce Aidells, author of <I>The Complete Meat Cookbook</I> <BR><BR>"If you want to cook delicious meals from humanely raised meat, <I>Good Meat</I> is for you. It offers superb recipes designed for grass-fed meat, and provides cooks with the first useful guide to ordering direct from the farm. This book makes you feel good about the meat you eat." ?Paula Wolfert, author of <I>Clay Pot Cooking</I> read more

Clarkson Potter
$19.77
at Amazon

There is a food revolution sweeping the nation, changing the way Americans think and eat, and meat is at the heart of it. The butc...her has reemerged in American culture as an essential guide in avoiding the evils of industrial meat?which not only tastes bad, but is also bad for one?s health and for the environment. Joshua and Jessica Applestone, a former vegan and vegetarian, are trailblazers in this arena. They run Fleisher?s, an old-school butcher shop with a modern-day mission?sourcing and selling only grass-fed and organic meat. The Applestones? return to the nearly lost tradition of the buying and nose-to-tail carving of whole animals?all humanely raised close to their shop in New York?s Hudson Valley?has helped to make them rising stars in the food world.<br>             <br><i>The Butcher?s Guide to Well-Raised Meat</i> is a compendium of their firsthand knowledge. This unique book?a guide, memoir, manifesto, and reference in one?shares everything one needs to know about well-raised meat, including why pastured meats are so much better than conventional ones and how to perfectly butcher and cook them at home. Readers will learn which cut of steak to look for as an alternative to the popular hanger (of which each steer has only one), how to host a driveway pig roast, and even how to break down an entire lamb (or just butterfly the shoulder)?all with accompanying step-by-step photographs. Differences among breeds and ideal cooking methods for various cuts and offal are covered, and the Applestones? decoding of misleading industry terminology and practices will help consumers make smarter, healthier purchases that can also help change what?s wrong with meat in America today.<br>             <br>Complete with color and black-and-white photographs, illustrations, and more than a dozen recipes, <i>The Butcher?s Guide to Well-Raised Meat</i> is the definitive guide to eating great meat?responsibly. read more

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