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Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat Paperback – July 17, 2009


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Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat + Tender Grassfed Barbecue: Traditional, Primal and Paleo + The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods
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Product Details

  • Paperback: 228 pages
  • Publisher: Alanstar Games (July 17, 2009)
  • Language: English
  • ISBN-10: 098234290X
  • ISBN-13: 978-0982342909
  • Product Dimensions: 11 x 8.3 x 0.4 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #295,056 in Books (See Top 100 in Books)

Editorial Reviews

Review

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

About the Author

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.


More About the Author

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's newest cookbook is Tender Grassfed Barbecue: Traditional, Primal and Paleo, which adapts traditional barbecue methods to produce delicious and tender grassfed barbecue. Tender Grassfed Barbecue is full of many new recipes, marinades, bastes, rubs, and seasoning pastes for grassfed meat and pastured pork.

Customer Reviews

4.2 out of 5 stars
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It's a fun, informative read, besides the great recipes.
LizaBlau
Part one is all the basics, from why grassfed is so good for you, to ingredients, to equipment and techniques.
Sheri Fogarty
I recently purchased this book because I have recently murdered a few pieces of 100% grass fed beef.
Michele Fitzgerald

Most Helpful Customer Reviews

45 of 46 people found the following review helpful By Sheri Fogarty VINE VOICE on September 6, 2009
Format: Paperback
About 5 years ago, as I started to learn more about how factory farms were treating animals in this country, I started looking into buying grassfed meat. Grassfed meat is raised on pasture, not on feedlots. They eat and are raised as nature intended eating grass. Cows, bison and lambs are herbivores and are not supposed to be eating grain, it makes them sick.

So we started buying grassfed beef, lamb and bison. Everyone in the family loved it but it was challenging to cook as it's not as fatty as feedlot beef, but it's much healthier, and tastier so we kept experimenting. I wish we had this cookbook then. It's a wonderful cookbook about cooking healthfully and has many recipes for beef, bison, lamb as well as marinades and side dishes. We base a lot of our cooking on the Nourishing Traditions Cookbook by Sally Fallon and Mary Enig (also highly recommended) and this book is a wonderful companion book. The same principles are used and the recipes we've tried have been delicious. I learned new techniques that have made a big difference, especially for cooking bison.

The recipes are broken up into easy to find sections. Part one is all the basics, from why grassfed is so good for you, to ingredients, to equipment and techniques. There's a lot of detailed information here that makes the recipes even easier.

Part two is the wonderful recipes. There's a broth chapter (we love broth!:), chapters for each grassfed meat; Beef, Bison and Lamb. A chapter on how to sneak healthy food such and liver into your meals, and then marinades and a great chapter on side dishes which include potatoes, vegetables and eggs. We've already made the Bone in Bison Rib Steak, and the Swiss Chard Potatoes which were both fantastic. There are many more recipes I can't wait to try.
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Format: Paperback
More and more people are beginning to realize the benefits of consuming healthy cuts of meat that come from grass-fed cows, bison, and lamb to maximize their health. Unfortunately we live in a day and age of industrialized farming that would rather "fatten up" these cattle on unhealthy grains and other such feed that does nothing beneficial for your body. Although grass-fed meats can cost a little more, the quality is far superior to anything you've ever eaten in your entire life!

However, there is one thing about grass-fed beef that many people (myself included!) have had trouble with -- COOKING IT! Unlike regular meats you purchase in your local grocery store, these meats require a special tender loving care that requires them to be cooked differently than traditional ones. Attorney Stanley Fishman learned this the hard way when he first attempted to cook some of this meat and "ruined" it by overcooking the meat. Now he knows better!

As a cooking connoisseur, Fishman realized that grass-fed meats needed to be treated differently than other cuts to avoid the chewy meat that can wear your jaw out. That's not the way grass-fed beef, bison, and lamb is supposed to taste and he shows you exactly how to make the most tender, melts-in-your-mouth foods you'll ever eat in this book. Using his dogged research style to find out exactly what he did wrong the first time around, Fishman read through hundreds of old cookbooks from around the world to see how these meats were cooked way back when. The knowledge he gleaned from those many hours of study are what comprise this book.

This book is a virtual primer on why grass-fed meats and meat byproducts are actually better for you than the grain-fed, industrialized ones.
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24 of 25 people found the following review helpful By Michele Fitzgerald on October 22, 2009
Format: Paperback Verified Purchase
I recently purchased this book because I have recently murdered a few pieces of 100% grass fed beef. This book is a life saver. The recipes I have tried have been delicious and the meat is tender & succulent. I love his resource section because now I can find great products easily. This book is a perfect fit into my life style and it compliments nicely the Essential Easting series of books by Janie Quinn which I use everyday. To sum things up-Life is good!!! The only problem I have now is that my family likes my cooking more than going out to eat.
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13 of 15 people found the following review helpful By SlingingMercury on January 9, 2010
Format: Paperback Verified Purchase
I enjoyed this book and found it very informative and I consider myself knowledgeable about grassfed beef preparation, my wife and I buy grassfed meat whenever we can for the health benefits(the list is long and quite surprising). It is a little more finicky about temperature and length of cooking time due to the nature of meat that is developed as nature intended, it is quite different than corn finished or corn fed beef in texture, fat composition and amount of fat, and of course the taste. So, for those considering introducing more grassfed meat I recommend this book wholeheartedly. It is spot on and even though I have been cooking and experimenting with cooking the perfect grassfed piece of meat for a long time, I learned some great techniques and lots of good information that I otherwise would have never known.
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6 of 6 people found the following review helpful By Rashel on January 19, 2011
Format: Paperback Verified Purchase
LOVE THIS RECIPE BOOK! it helped me finally learn how to make tender grass fed meat. I failed miserably several times before I figured it out, thanks to this book.
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