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Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut Hardcover – May 15, 2012

23 customer reviews

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Editorial Reviews

Review

Shannon Hayes, host of GrassfedCooking.com and author of The Grassfed Gourmet
“Splendid! Pure Beef is well informed, and makes a delicious contribution to our expanding knowledge of the world of grassfed meat.”

Bruce Aidells, host of Good Cookin' with Bruce Aidells and author of Big New Meat Cookbook
“Written in an eloquent but clear style, Pure Beef is crammed full of useful advice. I particularly like the section on How to Cook Like a Butcher, which offers advice about underappreciated and lesser known cuts. Best of all Lynne backs up her advice with satisfying recipes . . . and there are lots to keep me cooking for quite a while.”

Jerry Traunfeld, Owner of Poppy restaurant and author of The Herbfarm Cookbook
"Hurray to Lynne Curry for writing Pure Beef for the growing number of us who choose to eat beef raised ethically and sustainably. It’s the most thorough beef cookbook of any type that I’ve seen, full of relevant information and clear recipes that highlight the best cooking methods for every cut.”

Vitaly Paley, chef owner Paley’s Place Bistro and bar and coauthor of The Paley’s Place Cookbook: Recipes and Stories from the Pacific Northwest
"Pure Beef is the definitive guide on cooking with grass-fed beef. Lynne explains the difference between grass-fed and grain-fed, talks about healthy fats, antibiotics, and hormones, explains the confusing terms like “commodity,” “natural,” “certified,” and “organic.” She also gives useful advice on how to chose, where to buy, and how to taste beef. Lynne taunts us with delicious everyday favorites like Pot Roast with Parsnips, Carrots and Fingerlings and Shepherd’s Pie. . . . Pure Beef belongs on every bookshelf in every household, period."

Nicolette Hahn Niman, Rancher and Author of Righteous Porkchop:  Finding a Life and Good Food Beyond Factory Farms
"Lynne Curry's Pure Beef is useful, engaging, and important.  Anyone wanting to improve their diet should be migrating toward grass-based animal foods.  And for those who do, Pure Beef will offer invaluable guidance and support."

Publishers Weekly
"(Curry) shares the wisdom she has gleaned from local ranchers and the practices she has polished over years of experience. The reader is quick to buy in once Curry describes how grass-fed differs from grain-fed beef…the book contains more than 125 recipes that span a vast spectrum of influences. In a chapter dedicated to steaks, variations range from chicken-fried to filet mignon in brandy sauce…While a glossary of choice steak cuts is de rigueur, Curry raises the bar with additional glossaries of choice bones (for making great soups and stocks) and choice charcuterie cuts."

LA Times
"A cookbook with a meat slant, this won't tell you how to cut meat, but it will explain clearly and in simple language what the different cuts are good for and give you recipes for using them."

Vanity Fair
Pure Beef by Lynne Curry is a choice cut.”

American Grassfed Association
A good resource for anyone wanting to learn more about sustainably-produced beef or who simply wants some new ideas for dinner. “

Library Journal
“An informative look at mindful beef consumption that forgoes grisly industry exposés in favor of friendly facts and memoir.“

Tucson Citizen
“Simply put, this is one of the best beef cookbooks I’ve ever tested.”

Portland Monthly
Pure Beef is part home-butchery textbook, part memoir, part manifesto calling for a deeper understanding of the grassfed cattle industry. Curry tackles some of the most important questions for the urban carnivore: What’s best—natural, organic, or grassfed? Where can I buy the best quality beef? How should I cook grassfed beef?”

Washington Post
"The author was a vegetarian until her first bite of grass-fed beef led her down a new path. [Pure Beef]combines a thorough tutorial — how to buy, butcher, cook and taste artisan beef — with 140 recipes. The focus is on grass-fed cattle, but Curry gives permission to try her recipes with any kind of beef.”

Tucson Citizen
“Simply put, this is one of the best beef cookbooks I’ve ever tested.”

Midwest Book Review
"If you have questions about what it means to find, buy and cook locally produced, quality beef, this is the book for you.”

About the Author

Lynne Curry is a former vegetarian who learned to love locally raised beef when she moved to Oregon’s remote Wallowa Valley in 2001. Through years of experience, she learned to cook every morsel. A James Beard Awards journalism nominee, Lynne’s food articles and recipes have appeared in many publications including Saveur, The Los Angeles Times, Relish, and Culinate.com. She is a contributor to Zester Daily and the Portland Oregonian and works as a private chef, cooking teacher, and consultant. She lives with her family in Joseph, Oregon.

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Product Details

  • Hardcover: 288 pages
  • Publisher: Running Press (May 15, 2012)
  • Language: English
  • ISBN-10: 0762440880
  • ISBN-13: 978-0762440887
  • Product Dimensions: 9.2 x 7.6 x 1 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #734,935 in Books (See Top 100 in Books)

More About the Author

Lynne Curry is a freelance writer who grew up in on the New England coast and moved to the Pacific Northwest in 1989. She landed on Lummi Island off the Washington coast where the traditions of sustainable fishing, organic gardening, and canning were the way of life. She pursued professional culinary training in Seattle, receiving scholarships from the International Association of Culinary Professionals and Women Chefs & Restaurateurs for advanced study in France and New York.

A former vegetarian, Lynne grew to love locally raised grassfed beef when she moved to Oregon's remote Wallowa Valley in 2001. She learned to cook every cut drawing on her professional cooking experience and learning from the locals. Her recipes offer a balanced approach to including meat--with a healthy dose of fresh vegetables and whole grains--in a smart and sustainable diet.

A James Beard Award nominee, Lynne is a contributing writer for Zester Daily and her food writing and recipes have appeared in major newspapers and national magazines. She has published food essays in "Food and Booze: A Tin House Literary Feast" and "The Oxford Encyclopedia of American Food & Drink." Lynne is the founder of her local Slow Food chapter and works as a private chef, cooking teacher, and product consultant. Learn more at www.lynnecurry.com

PURE BEEF is her first book.

Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful By Chris Fagan on May 20, 2012
Format: Hardcover
I grew up in Iowa eating corn fed beef - and believing it was the best beef around. Over the years I've strayed from beef, concerned about beef processing and cholesterol. Pure Beef has opened my eyes to the world of possibilities of a different kind of beef - grass fed beef grown and processed in humane, healthy ways. As an athlete, I'm looking for healthy ways to put protein and iron into my diet. After reading Pure Beef and trying some recipes, I have a renewed feeling about beef - and find I really like the unique flavor of grass fed beef. I love how the author describes various cuts of beef and creative ways of preparing it as the co-star of a meal. Pure Beef goes beyond traditional cookbooks to educate and provide a window into a world of healthy beef.
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5 of 5 people found the following review helpful By Alison Humphrey on September 2, 2012
Format: Hardcover
I love cookbooks and I love to cook so, right after this book was published, my sister-in-law sent it to me. It is wonderful!

The recipes are clear and the photographs of completed recipes are beautiful and inviting. I have made several dishes and my favorite so far is the Polenta Torta; the Bolognese Meat Sauce used in the recipe is flavorful with terrific texture and the completed dish is an easy but impressive make-ahead meal perfect for a dinner party.

In addition, the book is well-written with interesting information about beef from farm to table. As a bonus, there are terrific black-and-white photographs of farms and cattle throughout the book.

This is now one of my favorite cookbooks.
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5 of 5 people found the following review helpful By Joni Kabana on May 16, 2012
Format: Hardcover
This cookbook is full of amazing information. I thought it would be simply a cookbook, but it is much more than that. I learned about cattle grazing, harvesting, butchering and preparation ideas. Lynne's voice is not preachy, even though she is an expert on the subject. It reads almost like prose in many sections! I also love the simplicity regarding how she has organized the sections of the book. A true delight. Oh, and did I say there were outstanding (and very new concept) recipes in it?! I am buying this book as a gift for many of our "beef conscious" friends. Thank you, Ms. Curry! Please say you will publish another book on another topic...
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4 of 4 people found the following review helpful By Kelly A. Muldrow on May 18, 2012
Format: Hardcover Verified Purchase
As a Texan, I love beef, but I don't actually know anything about it. I can grill a rib-eye to perfection, but sadly, that's about all I do. My love for beef is actually a love for a rib-eye grilled just right -- I'm an adolescent beef lover... a one trick pony. Pure Beef has opened up a whole new world for me, and it's a healthier, more satisfying world. I have a bit of a cholesterol problem, and I always polish off a steak feeling a little worried. Lynne's book provides invaluable insights into assembling meals that will leave the beef lover feeling healthy and satisfied. This is so much more than a cookbook. I read this book and feel educated and inspired.
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3 of 3 people found the following review helpful By Kindle Customer on June 15, 2012
Format: Hardcover
Beautifully bound - just holding this book in your hands is a pleasure. Spectacular photography - the center of the book is a foodie's dream of Food Porn.

So far I've made the Tamarind Beef Satay with the Indonesian Salad (Rujak) and it was A. MAZE. ING. Next up is Tequila-Lime Skirt Steak Fajitas.

The variety of cuisines represented is perfect for our household, and we are fortunate to live in the Portland metropolis and have access to grass-fed beef and an abundance of ethnic ingredients. Rolled Cranberry-Glazed Beef Brisket - omg kill me now. Real Tamale Pie. Herbes de Provence Roast. Butternut Squash Bread Pudding.

I have a cookbook bookcase, and when it gets too full, many get culled. This cookbook is DEFINITELY a treasure and a keeper.

My one 'beef' with the recipes - the Shepherd's Pie has beef. Ummm, if it has beef, wouldn't it be a Cow Pie? lol! (Shepherd's Pie is supposed to be made with lamb.)
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3 of 3 people found the following review helpful By Carol Mitteager on June 2, 2013
Format: Hardcover Verified Purchase
If you don't want to buy supermarket beef this is the book that will help you decide where to go from there. It also teaches you how to make your own sausage.
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2 of 2 people found the following review helpful By Jewel on April 9, 2014
Format: Hardcover Verified Purchase
My parents are grass-fed beef farmers, and this author's whole premise (unbeknownst to me when I bought it) is the superior quality of grass fed beef (awesome surprise!)

They are working their way through the recipes with more enthusiasm then I've ever seen (they have dozens of untouched cookbooks) and so far, all the recipes are a hit. There's not a lot of food photography, but it's still a beautiful book and the recipes are delicious!
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2 of 2 people found the following review helpful By Amazon Customer on May 21, 2013
Format: Hardcover Verified Purchase
Very informative and well written. Nice pictures and best of all, recipes for EVERY cut of meat. We raise and sell grass fed beef and recommend this cookbook as a resource for our customers.
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