From Celtic Hearths: Baked Goods from Scotland, Ireland and Wales [Hardcover]

Deborah Krasner (Author)

Product Details

• Hardcover: 84 pages
• Publisher: Studio (September 5, 1991)
• Language: English
• ISBN-10: 0670837601
• ISBN-13: 978-0670837601
• Product Dimensions: 7.1 x 5.1 x 0.6 inches
• Shipping Weight: 7.2 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #575,461 in Books (See Top 100 in Books)

More About the Author

My newest book GOOD MEAT comes directly out of the life I lead in rural Vermont. I live in a converted barn on a dirt road with my husband, two cats and a dog. Until very recently we also cared for a dozen laying hens, a couple of Icelandic sheep, and a mixed flock of meat birds including ducks, geese, turkeys, guinea fowl and chickens. All of them are pictured in the book, which was photographed in and around my home.

GOOD MEAT is about finding and cooking grass-fed and pastured meat. Such meat is the opposite of industrial meat -- it is sustainable because it nourishes the earth, is in balance with the land's ability to absorb nutrients and support grazing animals, and supports diverse ecosystems. Grass-fed and pastured meat is increasingly shown to be better for human health, both in terms of nutrients and in terms of fat content. While it's lower in fat than industrial meat, what fat there is turns out to be "good" fat. However, leaner meat can be tricky to cook well, so GOOD MEAT is devoted to showing cooks how to cook it to advantage, using every part of the animal from nose to tail.

In addition, GOOD MEAT is designed to support those who may want to buy their meat directly from farmers in whole, half or quarter animal quantities. Such frozen meat is substantially less expensive than buying grass-fed and pastured meat by the piece fresh at retail, but requires that a consumer fill out a cut sheet detailing how they want their meat cut and packaged. With the help of butcher Adam Tiberio, GOOD MEAT offers a "decision tree" for each animal, showing how to choose the best cuts for you and your cooking style. The book is organized by animal, by primal and sub-primal, and by retail cuts, so that anyone can find a recipe for any part, including offal, fat and odd bits.

Each of my books have been an investigation, detailing the process of my own understanding. From a feminist re-vision of kitchen design to olive oil, I love figuring out what about accepted wisdom makes sense, and what can be replaced with a more logical or sensible perspective. While GOOD MEAT is the most personal book I've written, it is also very much in line with my six previous books on design and food. I loved every minute I worked on it!

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

5.0 out of 5 stars a bread enthusiast's delight, April 12, 2000

By 

R. Houser "rah" (Broken Arrow, OK) - See all my reviews
(REAL NAME)   

This review is from: From Celtic Hearths: Baked Goods from Scotland, Ireland and Wales (Hardcover)

If you like to bake breads of all kinds, especially rich-textured or unusual ones, but don't have a lot of time, this book is definitely for you. Celtic breads are quick breads (they use soda instead of yeast), and are wonderful in flavor and texture. The recipes are clear and easy to use, and most of the time use common ingredients like oats, wheat bran, or potatoes. Sometimes, ingredients such as barley flour may be a little more difficult to find. Even so, there are many wonderful recipes you can try. My personal favorite is Oat Farls (a farl is a wedge cut from a circle). I highly recommend this book!

5.0 out of 5 stars Baking the Celtic Way, February 14, 2007

By 

Mary Bellis Waller (Milwaukee) - See all my reviews

Amazon Verified Purchase

This review is from: From Celtic Hearths: Baked Goods from Scotland, Ireland and Wales (Hardcover)

This very nice little book has some great recipes in it. My friends have been copying them out and making them for their own families. The baked goods range from hearty breads to delicate desserts. Highly recommended.