The Farmer and the Grill A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat... and for Saving the Planet One Bite at a Time |
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| Author:
| Hayes, Shannon
Salatin, Joel |
| ISBN: | 978-0-9794391-0-0 |
| Publication Date: | Apr 2008 |
| Publisher: | Left to Write Press
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| Book Format: | Paperback |
| List Price: | USD $21.95 |
Book Description:
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The Farmer and the Grill is filled with recipes specially devised to bring out the best in nutritious, Earth-friendly, pasture-raised meats.
In her first book, The Grassfed Gourmet Cookbook, author and livestock farmer Shannon Hayes introduced a radically simple concept: sustainable practices like pastured-based farming translate into food that is tastier, healthier, and better for both people and the planet.
The key to getting the most out of pasture-raised meats,...
More Description
The Farmer and the Grill is filled with recipes specially devised to bring out the best in nutritious, Earth-friendly, pasture-raised meats.
In her first book, The Grassfed Gourmet Cookbook, author and livestock farmer Shannon Hayes introduced a radically simple concept: sustainable practices like pastured-based farming translate into food that is tastier, healthier, and better for both people and the planet.
The key to getting the most out of pasture-raised meats, though, is understanding how to cook them properly. In The Farmer and the Grill, Hayes offers useful tips on grilling, barbecuing, and spit-roasting all cuts of pasture-raised meats: beef, lamb, pork, and poultry. Dozens of simple, straightforward recipes provide all the basic cooking instructions, plus directions on how to make a variety of herb rubs, marinades, and barbecue sauces to accompany the meats. Traditional techniques such as Southern barbecue and Argentine-style asado cooking will help readers grill like the pros. And specific notes from pasture-based farmers on dealing with natural variations in grassfed meats will ensure success every time.
Creative and mouth-watering recipes include Tamari-Orange Whiskey Kebabs, Grilled Steaks in a Cilantro-Olive Paste, and Rack of Lamb with a Spiced Fig Crust. Plus, special sidebars on choosing meats, basic cooking techniques, and other topics mean that socially conscious cooks will gain a real understanding of grassfed meat and why it is starting to occupy a central place on the American dinner plate.