Author(s): Lynn Curry
"Leaping in sales by thirty percent each year, artisan beef--including natural, organic, and especially grassfed--is captivating everyone's attention. With all of these new choices on the market, "Pure Beef" answers home cooks' most pressing questions: Which beef should I buy? Where can I buy it? How should I cook it? Featuring an engaging beef cooking tutorial and a cook-friendly beef cut chart, "Pure Beef" instructs anyone how to grill, roast, stew, simmer, and saute every cut of beef to their liking. With chapters organized by cooking methods and corresponding beef cuts, its 140 recipes are customized for leaner, heat-sensitive grassfed beef and model a healthful and sustainable approach to meat eating. A groundbreaking guide to artisan beef, this cookbook offers everyone the benefits of an informative and delicious ranch-to-table dining experience complete with a full-color photo recipe insert and landscape images throughout."
Orders 2-3 weeks and price available when ordered.
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 "The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest"
""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 "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 migra