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The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods [Kindle Edition]

Shannon Hayes , Bruce Aidells , Bob Hooper
4.7 out of 5 stars  See all reviews (27 customer reviews)

Print List Price: $22.95
Kindle Price: $9.99
You Save: $12.96 (56%)

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Book Description

“Farming is a world of its own,” writes author and grass-based farmer Shannon Hayes, “tied more to the ebb and flow of nature than to the pulse of changing food trends.” Take a passionate journey with The Grassfed Gourmet Cookbook through the lush, emerald-green fields of America’s best pasture-based farms, where cattle, pigs, bison, goats, sheep, and poultry roam freely, eating what nature intended and acting on their natural instincts.

In The Grassfed Gourmet Cookbook, Hayes details her own journey from farmer to foodie and back to the farm again. She lays out, in simple terms, the nutritional, environmental, social, and animal-welfare benefits of grass-fed foods and offers simple strategies for finding and preparing grass-fed meats and dairy products, as well as foolproof techniques for getting the most out of your purchases.

Inside The Grassfed Gourmet Cookbook, you’ll discover the unique flavors and distinct characteristics of foods that come from animals raised on pasture. You’ll learn how meat and dairy products are meant to taste through a multitude of mouth-watering recipes, including Hayes’s own and her favorites from other pasture-based farmers. Each recipe is carefully selected and tested, and geared toward home cooks who have a desire to eat healthy, home-cooked meals.

“One of the greatest joys of cooking and serving grass-fed meats and dairy is knowing that they come from farmers who have made conscious choices about stewarding the land in environmentally responsible ways, raising livestock in a humane fashion, and living their own lives in accordance with their values. Here you’ll meet many of those farmers and have access to their favorite recipes. It’s my hope that as you read their stories and savor their favorite dishes, you’ll come to realize the magnitude of your decision to support them and their colleagues by making grass-fed meats and dairy your first choice.” – Shannon Hayes, The Grassfed Gourmet Cookbook


Editorial Reviews

Review

“Finally.  A cookbook that does justice ot the superb quality of the meat, eggs, and dairy products from grass-fed animals.  Shannon Hayes takes the mystery out of cooking products from pastured animals.  Once you’ve read her book, you, too, will be a ‘grassfed gourmet.’”--Jo Robinson, author of Pasture Perfect, host of EatWild.com

From the Publisher

*Exploration of the culinary, health, environmental, and animal-and human-welfare benefits of pasture-based farming.
*Simple techniques and fool-proof strategies for making the most of your purchases, including cooking with lower-cost cuts.
*Profiles of six innovative pasture-based farmers and the contributions they’re making to the future of food and farming.
*Includes information on how to find a grass-based farmer and how to be their favorite customer.

Product Details

  • File Size: 4823 KB
  • Print Length: 332 pages
  • Simultaneous Device Usage: Unlimited
  • Publisher: Left to Write Press (March 12, 2013)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B00BTIYKW6
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Amazon Best Sellers Rank: #530,513 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
23 of 23 people found the following review helpful
5.0 out of 5 stars She sure spiced up our dinner table! April 3, 2007
Format:Paperback
I have far too many cookbooks, but when I leave town, this is the one cookbook I bring along. Shannon has taught me how to season grassfed meats to create some very delicious flavors. Several recipes for rubs are included. Instead of buying some MSG laced seasonings from the store, you can whip up your own and keep them on hand for healthful, quick and delicious flavored meats. I've used them on conventionally raised meats too, when I couldn't get my hands on the good stuff. The flavors still shine through.

The best meal I've ever eaten in my life were the maple brined grassfed pork chops, served over creamed leeks and topped with a tart and savory chunky apple topping. Truly gourmet eats! I also loved the bourbon steaks and have made this dish several times. (There was just one recipe I did not like - I made the sweet and sour chicken recipe, and found it was not for me - too much sugar, boiled veggies, not enough fat).

For the most part I am truly enjoying cooking my way through this cookbook.

Vicki
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28 of 29 people found the following review helpful
By MDE
Format:Paperback
As both producers of grassfed beef raised on our small family farm and avid cooks of pasture-raised foods, we are delighted with The Grassfed Gourmet Cookbook! Shannon Hayes presents marvelous, doable and delicious recipes for excellent culinary results appropriate for pastured foods. She also educates the reader about the health, environmental, social, and economic benefits of pasture-based products/foods generated on small-scale family farms. In this time of mass-produced livestock, factory farms and foodlots resulting in animals and fowl--"foul food"--laced with chemicals, antibiotics, and hormones as well as inhumane treatment, the author points out that it doesn't have to be that way. She nimbly guides the cook through the preparation and enjoyment of high quality "clean" foods raised through sustainable farming. We continue to delight guests and ourselves with meat raised on our farm frequently using recipes from this highly pleasing book geared toward home-cooked meals. It makes a great gift for anyone interested in food preparation in the marvelous world of unique flavors and healthy eating with pasture-raised foods. Bravo Shannon!
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21 of 21 people found the following review helpful
4.0 out of 5 stars One of the only resources available for going grassfed January 24, 2009
Format:Paperback|Verified Purchase
This book is a great resource for cooking grass-fed meat. It is built on the premise of low and slow cooking to get great tasting meat. There is also information provided about the grass-fed movement and the health benefits of grass-fed meat. There is a wide variety of recipes including beef, poultry, pork, goat, lamb, rabbit, and more. The only reason I didn't give it five stars is because there are no pictures whatsoever. I'm a cookbook junkie and I hate it when there are no pictures! Overall, though, I would highly recommend purchasing this book if you're planning on cooking grass-fed meat.
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19 of 20 people found the following review helpful
5.0 out of 5 stars Eat well, eat healthy, and eat local grassfed meats January 3, 2006
Format:Paperback
This is an amazing cookbook and includes a host of fine recipes.

With a refrigerator full of grassfed beef and lamb it's perfect to have ideas for each and every piece of tasty meat. The cookbook was given to me as a Christmas gift; now I'm ordering five more for my friends who want to eat well, eat healthy, and eat locally produced meats.
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12 of 13 people found the following review helpful
4.0 out of 5 stars Really really helpful! September 21, 2009
Format:Paperback|Verified Purchase
OK, I'm endeavoring to buy local. I shop the farmers' markets, purchase my poultry locally, buy eggs from a farm, and do my best to cook (and eat!) in season. But... industrial pork (for one example) is generally more tender and moist than when I've cooked my locally grown and slaughtered pig. No longer! This book helped me understand that pasture-raised meat is more lean and therefore requires some nuanced cooking methods. Just last night I used the recipe for brined pork roast (water, salt, honey, cardamom seeds, black pepper, fresh ginger) -- brined a 5lb. fresh ham roast for about 24 hours inn this concoction. The results exceeded my hopes! Flavorful, moist, and tender! (And the roast was from the same half-pig we'd earlier found dry and tough.) I'm now eager to try more recipes -- I recommend this book!
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11 of 13 people found the following review helpful
5.0 out of 5 stars A must have for grassfed newbies December 27, 2007
Format:Paperback
If you are new to grassfed meats, this book is a must have. If you've tried grassfed beef, and found it to be "too tough", get your hands on this cookbook, grab a meat thermometer, follow Shannon's recommendations, and you will never go back to grain-fed beef, I promise! For everyone else, the recipes in all of the sections (beef, lamb, pork, chicken) are a pure joy.
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8 of 9 people found the following review helpful
5.0 out of 5 stars Grassfed Gourmet greatly gratifying. June 22, 2007
Format:Paperback
I've owned this book for 2 years now and use it so much that I've given copies of it as Christmas gifts to 20 food-loving friends and relatives on both sides of the Atlantic. Everyone loves it. The recipes are mostly uncomplicated, foolproof and delicious. The book is also a great read: Shannon is an amusing, enormously knowledgeable person who will inform and entertain you with delightful style. I just bought her new book, "The Farmer and the Grill", a fascinatingly different slant on a familiar subject with a surprising and very promising Argentinian flavor. Can't wait to try it.
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4 of 4 people found the following review helpful
5.0 out of 5 stars Terrific primer for grass-fed newbies November 18, 2010
By james
Format:Paperback
As a recent convert to grass fed foods it's hard not to notice the difference in flavor, texture and health benefits. The leanness of the meat is so clear that I have been wondering how to account for it when cooking. My usual recipes were good, but particularly as I began to experiment with new cuts of meat I wasn't sure the best way to go about it. Shannon's book is wonderful. It has just the right mix of information about grass-fed meat and recipes. The recipes themselves are exactly the kind of thing I make for my family, not fancy, but full of wholesome ingredients that--when made properly--taste better than many dishes I've had in restaurants.
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Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
Great book and it as helped with my new way of cooking. Thank you!
Published 1 month ago by Kelly
5.0 out of 5 stars The Grassfed Gourment - a must have!
Excellent reference guide for grass fed meats of all types. Recipes are easy to understand and simply delicious. Highly recommend!
Published 2 months ago by Anita
3.0 out of 5 stars Three Stars
Needs photos!
Published 3 months ago by melissa r reid
5.0 out of 5 stars The recipes are wonderful and very helpful
Anyone wanting to learn more about the difference between grassfed meat and grain-fed meat needs to read this book. The recipes are wonderful and very helpful. Awesome book!!
Published 5 months ago by Mindy Lefaucheur
5.0 out of 5 stars good start
Provides a lot of good recipes and stocks. Provides you with a reason behind certain things are done which then allows you to branch out and try your own variations.
Published 12 months ago by D. King
5.0 out of 5 stars Excellent resource
This book was recommended by a local farmer, from whom I buy grassfed lamb and other meats. The tips for cooking grassfed meat, as compared to those you might typically find in the... Read more
Published 12 months ago by S. Roberts
2.0 out of 5 stars Not worth the $
The intro was the most helpful part, but you can find the same info online for free. Was probably ahead of its time when it was published.
Published 14 months ago by NYCNYCNYC
5.0 out of 5 stars Excellent!
Great book! Perfect for people who are trying to live more local. I love all Shannon Hayes books, she is great.
Published 14 months ago by Erika Maier
5.0 out of 5 stars Great Book!
I overcooked a couple of the first grass-fed meats I bought. This book helped me to understand the intricacies of grass-fed meat cooking. Delicious!
Published 15 months ago by Timothy Walsh
5.0 out of 5 stars Good book
Good purchase. Wish for a few more recipes but overall the book is good. Writer is very clear with directions.
Published 16 months ago by Karen Harris
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More About the Author

WARNING: BLENDING AUTHENTICITY WITH JOY MAY AROUSE CONTEMPT.


Shannon Hayes writes and farms with three generations of her family on Sap Bush Hollow Farm in West Fulton, NY, where she grew up. The family raises all-natural grassfed lamb, beef, pork, and poultry. She holds a BA in creative writing from Binghamton University, and a Masters and PhD in Sustainable Agriculture and Community Development from Cornell.

Shannon is the author of three books: The Grassfed Gourmet, Farmer and the Grill, and Radical Homemakers. The latter two are published by Left to Write Press, a company that Shannon and her husband Bob started as a way to enable them to live in Schoaharie County without having to sell-out to corporate media.

Shannon's essays and articles have appeared in myriad regional and national publications, including The New York Times, The Boston Review, and Northeast Public Radio. Hayes' quirky lifestyle, her controversial attempts to live a life of personal accountability and sustainability, and her current research and writings about homemaking as an ecological movement have landed her and her family on the pages of the New York Times, Brain Child Magazine, Lancaster Farming, Small Farm Quarterly, Hobby Farm Home Magazine, The New York Times Magazine, The Atlantic, National Public Radio, American Public Media, Grit, Yes! Magazine, Elle Magazine, the national newspapers of Germany, Turkey and Canada, Arab News and the Pakistan Observer.

Shannon currenly blogs for Yes! Magazine, and her books are available through most conventional channels, as well as directly from the author at RadicalHomemakers.com and GrassfedCooking.com.

Shannon's newest book, Long Way on a Little: An Earth Lovers' Companion for Enjoying Meat, Pinching Pennies and Living Deliciously, is due out from Left to Write Press in 2012. Left to Write Press is distributed by Chelsea Green.

Contact Shannon Hayes directly through shannonhayes.info to learn more about her upcoming event schedule or to discuss speaking fees and scheduling.

Selected previous venues:

ACRES USA
American Dietetic Association National Conference, Philadelphia, PA
Citizens Alliance for Responsible Ecofarming, Lancaster, PA
Cornell University
Eno-Terra Restaurant, Kingston, NJ
GRAZE-Fest Alabama, U.S. Grassfed Society
JUST FOOD
Mansfield University
New York City Watershed Agricultural Council Farm to Market Conference
New York State Grasstravaganza Annual Conference
Northeast Organic Farmers Association-NY Annual Conference
Northeast Organic Farmers Association-VT Annual Conference
Organic Valley Kickapoo Country Fair
Rocky Mountain Sustainable Living Association
State University of New York at Albany
State University of New York at Cobleskill
State University of New York at Oneonta
Vermont Grassfarmers Annual Conference
Virginia Independent Farmers and Consumers Farm-Food Voices annual meeting
Whole Earth Center, Princeton New Jersey
Williams College
Wisconsin Graziers Annual Conference
Weston A Price Foundation






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