Product Description

In the emerald-green fields of America’s finest pasture-based farms, cattle, pigs, bison, goats, sheep, and poultry roam free, eating what nature intended them to eat. In THE GRASSFED GOURMET COOKBOOK, Cornell professor of sustainable agriculture and community development Shannon Hayes presents 125 recipes spotlighting the unique flavors and distinct characteristics of foods that come from animals raised on pasture. Discover how meat and dairy products are meant to taste through mouthwatering recipes for a wide range of pasture-raised meats and dairy products, including beef, bison, venison, veal, lamb, goat, pork, poultry, rabbits, and cheese. Hayes also discusses the nutritional, environmental, social, and animal-welfare benefits of pasture-based farming as well as simple strategies for finding and preparing grassfed and pasture-raised foods.

Product Details

• Amazon Sales Rank: #139338 in Books
• Published on: 2005-03-01
• Released on: 2005-03-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 266 pages

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.

About the Author
SHANNON HAYES has a Ph.D. from Cornell University in sustainable agriculture and community development. She is a partner with her family on Sap Bush Hollow Farm, a pasture-based farm in New York State. Her essays and articles on food, agriculture, and rural living have appeared in Adirondack Life and Yankee Magazine and on Northeast Public Radio. She lives with her husband and daughter in Warnerville, New York.

Customer Reviews

Finally! Fantastic recipes and educational info appropriate for grassfed meats, fowl, eggs and dairy products.
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!

Eat well, eat healthy, and eat local grassfed meats
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.

She sure spiced up our dinner table!
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