Neither fat nor flavorings are spared in this collection of delicious recipes aimed at putting grass-fed meat back on our tables. Fishman includes recipes for bison, lamb and organ meats, always with a view to making the meat tender and tasty. Detailed advice on marinades, aging for tenderness, cooking temperatures, use of bones, gristle and scraps in broth, and the use of innards in sausages and liverwurst make this book a must for serious--and not-so-serious--cooks. I especially liked the recipe for meatloaf using liver sausage from U.S. Wellness Meats--a wonderfully sneaky way to get liver into your family--and his use of fish sauce as a substitute for soy sauce. His Nomad's Broth, which uses bones from several animals, is a great variation on traditional stock.
The chapter on steak alone is worth the price of this book--so many variations, including Irish Whiskey Steak, Scottish steak and steak in Chinese and French styles. A Thumb's Up for this one--happy eating. --Sally Fallon Morell, Wise Traditions, Weston A. Price Foundation
Neither fat nor flavorings are spared in this collection of delicious recipes aimed at putting grass-fed meat back on our tables. Fishman includes recipes for bison, lamb and organ meats, always with a view to making the meat tender and tasty. Detailed advice on marinades, aging for tenderness, cooking temperatures, use of bones, gristle and scraps in broth, and the use of innards in sausages and liverwurst make this book a must for serious--and not-so-serious--cooks. I especially liked the recipe for meatloaf using liver sausage from U.S. Wellness Meats--a wonderfully sneaky way to get liver into your family--and his use of fish sauce as a substitute for soy sauce. His Nomad's Broth, which uses bones from several animals, is a great variation on traditional stock.
The chapter on steak alone is worth the price of this book--so many variations, including Irish Whiskey Steak, Scottish steak and steak in Chinese and French styles. A Thumb's Up for this one--happy eating. --Sally Fallon Morell, Wise Traditions, Weston A. Price Foundation -- Sally Fallon Morell, Wise Traditions, Weston A. Price Foundation Wise Traditions, Weston A. Price Foundation, Fall 2009
Christmas shopping was super easy this year. Everyone on my list is getting the same thing. . . Tender Grassfed Meat--Traditional Ways to Cook Healthy Meat by Stanley A. Fishman. . .
The biggest hurdle I see to the acceptance of grass fed meats is the learning curve about how to cook them. The author, like myself, has ruined his fair share of dinners by trying to use conventional meat recipes on his grass fed beef. . . Fishman went digging in the past for answers. His persistent research in hundreds of old history and cooking books, unearthed the secrets of tender and delicious grass fed cookery. He studied how many traditional cultures around the world (including ancient Rome) prepared naturally raised livestock for the dinner table. Stan did extensive recipe testing and experimenting, which has resulted in a fantastic cooking book for the everyday cook. . .
The multicultural flair and the historically accurate cooking methods updated for the modern kitchen are what sets this cookbook apart from others. . . The book covers beef, broth, bison, lamb, marinades, side dishes and organ meats. I like this book so much, I hope the author will do an expanded edition which delves into pork and poultry. . .
What pleases me most about this book is that by narrowly focusing on meat, the author is able to immerse the home cook, and even the professional chef, in a very important cooking lesson. Throw out all you know about cooking meat and start over with Stanley Fishman as your coach for successful techniques and methods for grass fed meats. . . -- www.hartkeisonline.com, November 25, 2009
Stanley Fishman learned how to make grassfed meat tender by researching traditional cooking methods and adapting them to the modern kitchen. The result was Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat, a cookbook that teaches how to make grassfed meat tender and delicious — the easy way.
Stanley Fishman has also written Tender Grassfed Barbecue: Traditional, Primal and Paleo, a cookbook that adapts traditional barbecue methods to produce delicious and tender grassfed barbecue.
