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.
Look elsewhere!!! I've tried several of the recipes. Purchased the expensive raw organic olive oil etc. AND STILL HAD TOUGH BEEF!!!! Read morePublished 3 months ago by Sunshine21
Although I am not much of a cook, I found this book very helpful and I use it frequently.Published 4 months ago by Christopher E. Patterson
I received my copy of Tender Grassfed Meat some years ago and have always been so glad I have it on my kitchen shelf. Read morePublished 15 months ago by R. Saunders
I'm a serious home cook with several years of experience cooking exclusively with pastured proteins. Read morePublished 17 months ago by B. T. Byrd
Stanley Fishman's friendly and engaging writing style helps this cookbook transcend its utilitarian purpose and transform into an enjoyable read. Read morePublished 20 months ago by Tanguera
I had to read the book after coming across Mr. Fishman's website by the same name. As a shepherdess with 25+ years of experience I found the author's statements regarding breeds... Read morePublished 21 months ago by gail
This cookbook is full of exceptionally valuable information on how to prepare grassfed meat. My wife and I switched from grain fed to grassfed beef recently and finding good... Read morePublished on July 1, 2013 by Brian
I got some good ideas for the differences in cooking grassfed and feedlot meat. He tells about different kinds of meat and the differences in cooking it. Read morePublished on June 11, 2013 by Joan