The Prairie Table Cookbook [Hardcover]

Kurtis (Author)

Book Description

Publication Date: December 11, 2007

The Prairie Table Cookbook provides both a fascinating history book and functional cookbook of great tasting recipes

Tallgrass Beef represents a return to “classic” ranching- grass-fed, grass-finished cattle that produce meat that consistently tastes better and is better for you than grain-fed modern methods realize. Statistics show that demand for organic and natural food is increasing 20 percent per year, and Tallgrass itself is growing 20 percent each month.

The Prairie Table Cookbook will immerse readers in the cowboy’s world, with anecdotes, letters and photographs
from the heyday of the Kansas cattle trade. Historical recipes “from the trail” sit next to their modern equivalents, using Tallgrass Beef. Celebrity chefs, such as Rick Bayless of Frontera Grill, supply their favorite recipes and insights about the grass-fed beef movement.

Editorial Reviews

From the Inside Flap

The Prairie Table Cookbook tells the story of today’s beef revolution in recipes, pictures and stories. It’s filled with historical recipes “from the trail” as well as modern dishes, including recipes contributed by today’s top restaurateurs. Author Bill Kurtis’s Tallgrass Beef Company represents a return to traditions started in the days of the trail drive. Freerange, grass-fed cattle produce meat that consistently tastes better-and is better for you- than meat from corn-fed cattle. Discover the grass-fed beef revolution for yourself with The Prairie Table Cookbook.

BILL KURTIS has been earning the respect of viewers, colleagues and competitors in
television journalism for over 30 years, on CBS and A&E as well as at the anchor desk
at WBBM-TV Chicago. Currently, Bill’s creative efforts are focused on Kurtis Productions, Ltd, and he has become one of the country’s foremost producers of documentaries for television. In 2005 Bill founded the Tallgrass Beef Company devoted to grass-fed cattle ranching.

MICHELLE M. MARTIN is an instructor, photographer and founder of Discovering History, LLC, devoted to preserving the past through living history, research, public speaking, photography and videography.

From the Back Cover

The Revolution Toward Healthy Beef,
from the Trail to Gourmet Kitchens

The Prairie Table Cookbook offers dozens of great tasting recipes, many of them contributed by today’s top chefs and leading ranchers. Try out historical recipes “from the trail” as well as modern dishes using great tasting, healthy Tallgrass Beef.

Bill Kurtis founded the Tallgrass Beef Company to produce grass-fed and grass-finished beef that’s good for you. The idea of grass-fed beef is nothing new-it’s the way cattle were raised in the days of cowboys and cattle drives.

The Prairie Table Cookbook includes:

--More than 100 recipes including contributions from gourmet chefs and the beef experts at the Tallgrass Beef Company
--Favorites of Native Americans, pioneers, the army and cowboys on the trail
--The story of the Tallgrass Beef Company including simple explanations of the science behind great tasting grass-fed beef
--Historical photos, anecdotes and stories for a flavor of the cowboy life

Product Details

• Hardcover: 160 pages
• Publisher: Sourcebooks, Inc. (December 11, 2007)
• Language: English
• ISBN-10: 1402210493
• ISBN-13: 978-1402210495
• Product Dimensions: 9.3 x 9.2 x 0.7 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,428,111 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars For appetite satisfaction, you can't beat the historic, gourmet quality, January 4, 2008

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: The Prairie Table Cookbook (Hardcover)

Featuring more than one hundred recipes contributed by such luminary experts as Chef Charlie Trotter (Charlie Trotter's Restaurant), chef rick Bayloess (Frontera Grill), Executive Chef Paul Katz (Harry Caray's Italian Steakhouse), Chef David Burns (Stadium Clube, Wrigley Field), and such legendary feef experts as Will rogers, Gene Autry, Dale Evans, Kansas governor Kathleen Sebelius, and dodge City Mayor Jim Sherer, "The Prairie Table Cookbook" offers a culinary wealth of terrific recipes, including some favorites of Native Americans, pioneers, the U.S. Calvary, and trail riding cowboys of the old west. Also included along with the great recipes is the story of the Tallgrass Beef Company, the science underlying the great taste of grass-fed beef, historical photos, anecdotes, and stories drawn from cowboy life. Profusely illustrated throughout, the recipes range from Pemmican; Buffalo Tongue; Beef Jerkey; and Barbecue Style Meatloaf; to Texas Beef Tips; Filet of Beef Bourguignon; Mom's Recipe for Chicken Fried Steak; and Braised Tallgrass Beef Short Ribs Asian-Style with Baby Bok Choy, Shiitake Mushrooms, and Jasimine Rice. For appetite satisfaction, you can't beat the historic, gourmet quality, 'kitchen cook friendly' dishes that comprise "The Prairie Table Cookbook"!

3 of 3 people found the following review helpful:

5.0 out of 5 stars Let's Get Back To The Days When Grass-Fed Meat Was The Norm, June 29, 2008

By 

Livin' La Vida Low-Carb Man "Jimmy Moore" (Spartanburg, SC) - See all my reviews
(VINE VOICE)    (TOP 1000 REVIEWER)   

This review is from: The Prairie Table Cookbook (Hardcover)

Do you remember the classic television show Little House on the Prairie? What a great show that was and there were huge meals around the table to feed all the kids and adults in the household. Don't you know many of the meals that were served back in those days were much healthier compared to modern-day America? A big reason for that was the meticulous attention to detail that our American western ancestors paid to things like raising cattle properly by feeding them grass instead of grain. Grass-fed beef is a lost art these days despite the fact it is nutritionally superior to the mass-market beef you can buy in supermarkets. This book gives you some of the history behind where grass-fed beef came from, why it is so healthy for your body to consume, and over 100 mouthwatering recipes that are sure to please your low-carb palate.

2 of 2 people found the following review helpful:

5.0 out of 5 stars It's "the Real McCoy!", January 20, 2008

By 

M. A. Claypool - See all my reviews
(REAL NAME)   

This review is from: The Prairie Table Cookbook (Hardcover)

This book is a must have. The historical recipes as well as the modern dishes tell the story of today's beef revolution. The pictures are awesome, just like you are there.