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Niman Ranch Cookbook: From Farm to Table with America's Finest Meat

Overview

THE NIMAN RANCH COOKBOOK traces the transformation of a modest family endeavor into a respected nationwide model of sustainable farming-one that is supported by more than 500 independent family farmers raising livestock according to Niman Ranch's strict animal husbandry protocols. Focusing on beef, pork, and lamb (with illustrated meat charts describing all majors cuts), the book introduces us to the Niman ranchers, their well-cared-for animals, and a fast-disappearing--but ultimately essential--way of living, ...
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Overview

THE NIMAN RANCH COOKBOOK traces the transformation of a modest family endeavor into a respected nationwide model of sustainable farming-one that is supported by more than 500 independent family farmers raising livestock according to Niman Ranch's strict animal husbandry protocols. Focusing on beef, pork, and lamb (with illustrated meat charts describing all majors cuts), the book introduces us to the Niman ranchers, their well-cared-for animals, and a fast-disappearing--but ultimately essential--way of living, eating, and doing business.

 The complete story of America's premier meat brand, showcasing the company's unparalleled dedication to compassionate and responsible farming. According to ACNielsen, natural meat sales nearly doubled between 2002 and 2006 (to $681.3 million), making organic meat the fastest growing segment of the organic food business. Includes 40 recipes contributed by renowned chefs who champion Niman Ranch meats, including Frank Stitt, Mario Batali, and Suzanne Goin.

 

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Editorial Reviews

Library Journal
This work is far from being just a cookbook. In nearly 100 pages, ranch founder Niman and San Francisco Chronicle food writer Fletcher describe the humane and natural methods used to raise the cattle, pigs, and lamb whose meat bears the Niman Ranch label. These animals are raised on family-owned and -operated farms that must meet exacting standards to qualify as suppliers. The Niman way calls for rotating fields to prevent soil erosion, avoiding hormones and antibiotics, and treating the animals respectfully, allotting plenty of space for them to graze. Most of the book's recipes come from renowned chefs who have used Niman meats; others come from the ranchers themselves. Though the beef, pork, and lamb are all-American, the recipes feature flavors from Mexico, the Middle East, France, Germany, Italy, and more. Each recipe comes with start-to-finish times, as many are slow-cooked bistro-type dishes. Illustrated meat charts and full-color food and location photographs are plentiful. This book will satisfy consumers interested in learning more about naturally raised meats and how to prepare and enjoy succulent meat dishes. Highly recommended.-Ann Weber, Bellarmine Coll. Preparatory Lib., San Jose, CA Copyright 2005 Reed Business Information.
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Product Details

  • ISBN-13: 9781580089180
  • Publisher: Ten Speed Press
  • Publication date: 6/28/2008
  • Pages: 224
  • Product dimensions: 9.67 (w) x 10.00 (h) x 0.61 (d)

Meet the Author

JANET FLETCHER is a staff food writer for the San Francisco Chronicle and the author of many books on food and wine. She lives in Napa Valley, California.

A preeminent spokesperson for quality meat in America, BILL NIMAN is a cattle rancher and founder and chairman of Niman Ranch, Inc. He has been named Food Artisan of the Year by Bon App?┬ętit and was granted the Glynwood Award for Environmental Stewardship. He lives in Bolinas, California.

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