Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat [NOOK Book]

Overview

Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements--and the terms "grass fed" and "free range" commonly seen on menus and in grocery stores--people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well. With more than 200 recipes for pork, beef, ...
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Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat

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Overview

Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements--and the terms "grass fed" and "free range" commonly seen on menus and in grocery stores--people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well. With more than 200 recipes for pork, beef, lamb, poultry, and game, stunning photos of delicious dishes, and tips on raising sustainable meat and buying from local farmers, Good Meat is sure to become the classic cooking resource of the sustainable meat movement.

Winner of the 2011 IACP Cookbook Award for Food Matters

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Product Details

  • ISBN-13: 9781613124079
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 9/1/2010
  • Sold by: Barnes & Noble
  • Format: eBook
  • File size: 30 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Deborah Krasner is a writer and food professional living in Vermont. She hosts culinary vacations in Italy and Vermont, which have been featured in GQ, Bon Appétit, and the Boston Globe. Krasner won a James Beard Award in 2003 for her cookbook The Flavors of Olive Oil. She appears regularly on NPR's The Splendid Table and contributes to Bon Appétit and Real Simple, among other publications.
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