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Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut Hardcover – May 15, 2012
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"Pure Beef is the definitive guide on cooking with grass-fed beef. Lynne explains the difference between grass-fed and grain-fed, talks about healthy fats, antibiotics, and hormones, explains the confusing terms like “commodity,” “natural,” “certified,” and “organic.” She also gives useful advice on how to chose, where to buy, and how to taste beef. Lynne taunts us with delicious everyday favorites like Pot Roast with Parsnips, Carrots and Fingerlings and Shepherd’s Pie. . . . Pure Beef belongs on every bookshelf in every household, period."
Nicolette Hahn Niman, Rancher and Author of
Shannon Hayes, host of GrassfedCooking.com and author of The Grassfed Gourmet
“Splendid! Pure Beef is well informed, and makes a delicious contribution to our expanding knowledge of the world of grassfed meat.”
Bruce Aidells, host of Good Cookin' with Bruce Aidells and author of Big New Meat Cookbook
“Written in an eloquent but clear style, Pure Beef is crammed full of useful advice. I particularly like the section on How to Cook Like a Butcher, which offers advice about underappreciated and lesser known cuts. Best of all Lynne backs up her advice with satisfying recipes . . . and there are lots to keep me cooking for quite a while.”
Jerry Traunfeld, Owner of Poppy restaurant and author of The Herbfarm Cookbook
"Hurray to Lynne Curry for writing Pure Beef for the growing number of us who choose to eat beef raised ethically and sustainably. It’s the most thorough beef cookbook of any type that I’ve seen, full of relevant information and clear recipes that highlight the best cooking methods for every cut.”
Vitaly Paley, chef owner Paley’s Place Bistro and bar and coauthor of
“Pure Beef by Lynne Curry is a choice cut.”
American Grassfed Association
“A good resource for anyone wanting to learn more about sustainably-produced beef or who simply wants some new ideas for dinner. “
“An informative look at mindful beef consumption that forgoes grisly industry exposés in favor of friendly facts and memoir.“
“Simply put, this is one of the best beef cookbooks I’ve ever tested.”
“Pure Beef is part home-butchery textbook, part memoir, part manifesto calling for a deeper understanding of the grassfed cattle industry. Curry tackles some of the most important questions for the urban carnivore: What’s best—natural, organic, or grassfed? Where can I buy the best quality beef? How should I cook grassfed beef?”
"The author was a vegetarian until her first bite of grass-fed beef led her down a new path. [Pure Beef]combines a thorough tutorial — how to buy, butcher, cook and taste artisan beef — with 140 recipes. The focus is on grass-fed cattle, but Curry gives permission to try her recipes with any kind of beef.”
Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms
"Lynne Curry's Pure Beef is useful, engaging, and important. Anyone wanting to improve their diet should be migrating toward grass-based animal foods. And for those who do, Pure Beef will offer invaluable guidance and support."
"(Curry) shares the wisdom she has gleaned from local ranchers and the practices she has polished over years of experience. The reader is quick to buy in once Curry describes how grass-fed differs from grain-fed beef…the book contains more than 125 recipes that span a vast spectrum of influences. In a chapter dedicated to steaks, variations range from chicken-fried to filet mignon in brandy sauce…While a glossary of choice steak cuts is de rigueur, Curry raises the bar with additional glossaries of choice bones (for making great soups and stocks) and choice charcuterie cuts."
"A cookbook with a meat slant, this won't tell you how to cut meat, but it will explain clearly and in simple language what the different cuts are good for and give you recipes for using them."
About the Author
Lynne Curry is a former vegetarian who learned to love locally raised beef when she moved to Oregon’s remote Wallowa Valley in 2001. Through years of experience, she learned to cook every morsel. A James Beard Awards journalism nominee, Lynne’s food articles and recipes have appeared in many publications including Saveur, The Los Angeles Times, Relish, and Culinate.com. She is a contributor to Zester Daily and the Portland Oregonian and works as a private chef, cooking teacher, and consultant. She lives with her family in Joseph, Oregon.
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Top customer reviews
They are working their way through the recipes with more enthusiasm then I've ever seen (they have dozens of untouched cookbooks) and so far, all the recipes are a hit. There's not a lot of food photography, but it's still a beautiful book and the recipes are delicious!
And, let's not forget the recipes. I've just whipped up a few of the recipes. Thoroughly enjoyed the Filet Mignon in Brandy Sauce. Can't wait to try Flank Steaks Spirals with Spinach, Figs, and Fontina!
The recipes are delicious and easy to follow. She gives you alternate cuts to use for the dishes.
This was the one and only time I have ever written a fan letter to the author.