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The Grassfed Gourmet Cookbook: Healthy Cooking & Good Living with Pasture Raised Foods Paperback – March 1, 2005
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“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 theyre 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.
Top customer reviews
Although I have not tried any of the recipes in this book because I am already knowledgeable in using grass fed meats, I think this book would be invaluable to anyone just starting to learn about cooking this quality food source. There really is a learning process to be able to cook this type of meat since there is not the fat marbling that is evident in store meats. Grassfed meats cook faster at lower temperatures. As a general rule, grassfed meats should be cooked about the same time as store meats, but about 50 degrees lower in temperature. I generally use a meat thermometer to determine doneness. For example, I cook grassfed beef and bison to an internal temperature of 130-135 degrees. At this temperature, it looks medium-rare, but does not have the same consistency as medium-rare in store bought meat. It is very juicy and pink, but does not have that "raw" texture.
This book is absolutely essential if you're not familiar with cooking grass finished meats, or even if you're like me and have never really cooked much meat. As I said, I ruined several batches of grass finished beef burgers; we could barely chew them and they were totally overcooked. On my very first try using the recipe for simple grass fed burgers, I cooked the best burger I have ever tasted in my entire life (complete with caramelized onions and homemade BBQ sauce). I followed the directions precisely. Perfectly juicy, wonderfully flavored, out of this world burger. It's the kind of burger you think about for the rest of the week!
I've tried the herb roasted chicken recipe as well as the meatball recipe, both meats were perfectly cooked again. I think cooking the meat to the temperatures she recommends really makes a difference. I had no idea that chicken can be cooked to 165F and not be pink. The stock recipes (for boiling poultry carcasses) came out wonderful as well, we made both chicken and duck stock. The stock itself is so rich it's almost a meal in itself (we boiled it down to concentrate it).
I can't wait to try out the lamb recipes with our meat share next month. This book does not disappoint, so if you want a perfectly cooked main dish every time you prepare your grass fed meats, this is the way to go.