After my husband David's heart attack in the late eighties, I became compulsively conscious of what he ate. Fat and cholesterol were as closely monitored as his blood pressure and pulse. Equally concerned about our young son Jordan, who was tested and found to have hereditary high cholesterol, diet and nutrition became my primary focus. After many consultations with hospital dieticians and outside nutritionalists, we were given charts, books, and the clear message, No Red Meat! As a good dietary student frightened by our situation, I diligently followed the dictates of the hospital, making the directives a learning process. We eliminated red meat from our diet and transformed all of the gourmet cooking my family had become accustomed to into healthy and acceptable heart smart cuisine. Challenges always entice me...the bigger the challenges, the more interesting it becomes. We began eating endless quantities of vegetables, fruits, chicken, turkey, and tofu (higher in fat, but still legitimate). Still, we longed for that juicy burger or succulent rare steak. Three years later and tofued into oblivion, David and I were in South Dakota, as David was commissioned to do the painting for Mt. Rushmore's fiftieth anniversary celebration. Numerous local eateries were serving buffalo burgers and other bison specialities - touting this game as a healthy alternative to beef. The claims were accurate; there was virtually no fat present in the meat. Buffalo/bison became the salvation of our dietary dilemma.
Book Description
Editorial Reviews
From Booklist
Billed as a cookbook for health-conscious meat eaters, Johnston's collection of recipes is underscored by the fact that there is virtually no fat in buffalo meat. Large size and invitingly illustrated, her book offers an amazing array of dishes, some of which are complicated, "not every recipe is . . . designed to be a quick and easy family dinner." Many "utilize numerous and unusual herbs and spices," and preceeding the recipe presentation is an interesting discussion of the American buffalo's natural history and its traditional place and usage in Native American culture. For cookery collections serving an adventuresome readership. Brad Hooper
About the Author
Ruth M Johnston
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Outstanding Book!,
By Catherine Schneider "Author of Sensory Secret... (MI United States) - See all my reviews (REAL NAME)
This review is from: Buffalo Cookbook: The Low Fat Solution to Eating Red Meat (Hardcover)
This book is not only beautiful to look at but has exceptional recipies that are absolutely delicious! The illustrations by David McCall Johnston are truly an appreciation of art in the modern kitchen!
The Buffalo Cookbook was written "ahead of it's time" as food choices that were filled with high fat content seemed acceptable in the past. The low fat solution to eating red meat is a delightful change that teaches us how to maintain great taste while making wise choices. This book is a very valuable resource! I would like to see it used as a reference in every medical office where maintaining good health is an issue. I treasure my copy! Very outstanding work Ruth Mossok Johnston!
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Heart-healthy Red Meat Cooking,
This review is from: Buffalo Cookbook: The Low Fat Solution to Eating Red Meat (Hardcover)
The Buffalo Cookbook is an amazing collection of recipes that pays tribute to a healthy alternative to red meat.Written ten years ago, ahead of its time, the recipes offer dozens of easily prepared dishes, many of which use the readily available ground buffalo meat. In addition to enjoying delicious food, the cook has an oppportunity to try new ingredients. Happily, a caloric chart is also included. Add to all that the gorgeously illustrated cover and tantalizing photographs and you have a cookbook for the ages.
5.0 out of 5 stars
Gourmet recipes for very healthy meat,
By
This review is from: Buffalo Cookbook: The Low Fat Solution to Eating Red Meat (Hardcover)
I cannot disagree more with the previous reviewer. I've found this book to be a wonderful addition to my collection. I have made many of the recipes in the book and can attest to their excellent results. While some of the ingredients might be difficult to find in rural areas, any decent sized city with a well-stocked grocery store should have most everything listed in the book. We've especially enjoyed the Ziti tapenade-chevre, Pesto Pasta with grilled buffalo sausage and the Four roasted pepper, bean and shredded bison burrito grande (the only way I make burritos now).
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