The Niman Ranch Cookbook: From Farm to Table with America's Finest Meat [Hardcover]

Bill Niman (Author), Janet Kessel Fletcher (Author), Laurie Smith (Photographer)

Book Description

Release date: September 1, 2005

THE NIMAN RANCH COOKBOOK traces the unlikely transformation of a modest family endeavor into a respected model of sustainable farming —one that is supported by more than 500 independent family farmers raising livestock according to Niman Ranch's strict animal husbandry protocols. Focusing on the beef, pork, and lamb sides of the business, Bill Niman and San Francisco Chronicle food writer Janet Fletcher introduce us to the Niman ranchers, their well-cared-for animals, and a fast disappearing —but ultimately essential —way of living, eating, and doing business. Now home cooks can bring Niman Ranch from the farm to their dinner tables with 40 fail-safe recipes contributed by renowned chefs who serve Niman Ranch products in their restaurants. Frank Stitt's Steak au Poivre, Mario Batali's Penne alla Gricia, and Suzanne Goin's Grilled Tri-Tip with Black Olive Aïoli are presented alongside illustrated meat charts, easy-to-follow cooking techniques, and more than 120 full-color food and location photographs. THE NIMAN RANCH COOKBOOK is an unprecedented showcase for an unparalleled company —whose dedication to compassionate farming and responsible land stewardship is as easy to love as its delicious meat.

Editorial Reviews

From Publishers Weekly

Chock full of lore, history and lingo, this is an expansive but plainly written book for the conscientious carnivore. High quality meat markers like the thick back fat of a pig, richly marbled flesh and robust flavors from the antioxidants in grass are explored in the following chapters. Though sometimes repetitive, the descriptions of environmentally conscious "old-style" farming techniques, as well as some of the controversy surrounding practices like grazing and grass-fed vs. corn-fed cattle, add an eco-political angle familiar to customers of Whole Foods and other natural markets. Part P.R. for Niman Ranch, part education on farm practices that consider the whole animal, the book gives a glimpse into the creation of a value-added brand, adding flavor and politics to beef. The informative section on technique (focusing on cows, pigs and sheep) and collection of recipes from their customers-from the Chipotle chain's simple Braised Pork Shoulder with Tomatoes, Cumin, and Chipotle to celebrity chef Jean-Georges Vongerichten's Baeckoffe, an Alsatian lamb shoulder-are a testament to the whole hog, from hoof to cheek.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

In 1970s Northern California, Niman started a small, oceanside cattle-raising business whose superior meat soon became popular among knowledgeable San Franciscans. Determined to raise healthy cattle that would produce exceptional meat, Niman pursued business principles emphasizing humane animal treatment and prudent husbandry of the land. With the support of California's nascent gourmet restaurant community, Niman soon found himself at the helm of a thriving company. He branched out into raising lamb. By the end of the century, he had incorporated into his business a consortium of midwestern farmers who produced pork outdoors in defiance of the "industrial" model that had become standard. The Niman Ranch label has since become a model for sustainable agriculture and high-quality meat products for both home and restaurant. This recounting of the brand's history gives way to a detailed guide to meat cuts and basic meat-cooking techniques. Noted chefs have contributed a few dozen recipes reflecting a wide^B range of culinary traditions that show off the best of beef, pork, and lamb.^B Mark Knoblauch
Copyright © American Library Association. All rights reserved

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Product Details

• Hardcover: 224 pages
• Publisher: Ten Speed Press (September 1, 2005)
• Language: English
• ISBN-10: 1580085202
• ISBN-13: 978-1580085205
• Product Dimensions: 9.5 x 0.9 x 10 inches
• Shipping Weight: 2.7 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,291,058 in Books (See Top 100 in Books)

Most Helpful Customer Reviews

10 of 11 people found the following review helpful

4.0 out of 5 stars PR, animal husbandry and restaurant recipes May 23, 2006

By C. T. Kalm

Format:Hardcover

Most of the text of this book explains the origins and growth of Niman Ranch meats--describing the methods used by the small farms and farmers who raise their meat to be sold under the Niman Ranch label. The book mostly stays away from preachiness, giving well-thought-out descriptions and surprising sidebars (i.e., a discussion of nitrates and their presence in the atmosphere--where most of the nitrates we consume originate). A lot of the text is outright advertising for the Niman brand, but the most interesting parts concern the lives and methods of the small farmers. A small section at the end contains very creative recipes from restaurant customers of Niman Ranch products--mostly from both coasts (inexplicably including a not-very-exciting recipe from "Chipotle"--owned by McDonald's--a chain which I tend to doubt actually uses Niman products).

If you can find it, however, Niman Ranch pork is outstanding.

0 of 1 people found the following review helpful

5.0 out of 5 stars A RICHLY-ILLUSTRATED PRESENTATION OF (NOW OUTDATED?) NIMAN RANCH PRINCIPLES January 7, 2013

By Steven H. Propp TOP 500 REVIEWER

Format:Hardcover

At the time this book was published in 2005, Bill Niman was the founder of the Niman Ranch and its allied family farms and ranches, which adhered to a strict code of "natural animal husbandry." (His vegetarian wife Nicollete Hahn Niman has also written Righteous Porkchop, which gives more information.) Bill Niman parted ways with the new managment team of the Niman brand in 2007, however, alleging poor animal treatment, improper use of antibiotics, etc.

He explained in the first chapter, "Witnessing the industrialization of hog farming in the Midwest, and the toll it takes on family farms and the rural landscape, I have come to realize that we can promote change by example. To alter the way people eat and the way animals are raised in this country, there must be a viable and reproducible model that champions of reform can point to and that others can copy. That's the mission of Niman Ranch. Sustainability is the company's driving principle." (Pg. 9)

He deals with the obvious objection: "some people ask us how we can profess to care for animals yet take their lives for food. It's a fair question... It strikes me as worthwhile life's work to create food that's safe and nutritious and produced humanely... People have to eat, and meat is an important source of sustenance in our society. But animals raised for food must be treated with kindness and respect. These animals have to die, but they don't have to suffer... Our husbandry guidelines at Niman Ranch are aimed at providing our animals with a comfortable and healthy life and a quick and painless death. That's about as much as any of us can hope for on this earth." (Pg. 11)

Later, he describes the process: "the animal steps into the knocking box, where it is stunned in a single blow with a pneumatic gun. The stunning renders the animal instantly and painlessly brain dead... 'I've seen animals die in the wild,' says Michelle, 'and knowing what I know, the slaughterhouse is the way I'd choose for them. Here, it's instant. Cattle have a lot of instincts, but they don't have a lot of deductive thought process. I'm sure they don't realize what's ahead.'" (Pg. 41) A similar process takes place for hogs (Pg. 66).

They raise their cattle without use of hormones, and feed them an all-vegetarian diet. (Pg. 22) He adds, "We believe in treating animals with antibiotics, but only when they're sick." (Pg. 24) He defends their practice of branding animals: "Branding is painful but probably necessary on most ranches, given the vast distances cattle can roam... In the not-too-distant future, all slaughterhouse operators and ranchers will probably have handheld scanners, and we will be able to follow an animal's history as easily as we now track a UPS package. But that's still no substitute for a brand you can read from a distance." (Pg. 27)

He justifies their use of nose rings on hogs, to prevent them from rooting (and thus causing erosion problems, etc.): "The ring causes discomfort when they root deeply... Nobody like attaching nose rings, and their use has been a much-debated issus within Niman Ranch... It's true that sows don't need nose rings when they live in confinement buildings, on concrete, but we believe that the ring is a trade-off every sow would make if given the choice." (Pg. 59) The remainder of book (about 2/3) explains the various cuts of meat, and includes many suggested recipes.

This is an excellent presentation of an influential "alternative" ranching method; it's unfortunate that it no longer seems to be followed...