More than 100 wildly delicious recipes that use North America’s original red meat, from bison rancher and award-winning food writer Jennifer Bain.
Buffalo Girl Cooks Bison is the first comprehensive contemporary bison cookbook for a general North American market. With more than 100 well-tested, delectable recipes, Bain ensures that you’ll have plenty of culinary inspiration for every cut of bison.
Recipes include Bison + Cheddar Biscuits, Quinoa + Kale Bison Soup, Maple-Whisky Bison Burgers, Southwestern Braised Bison Short Ribs, Pan-Fried Bison Liver with Dijon-Shallot Cream Sauce, and many more.
Bison are primarily grass-fed as well as hormone and antibiotic free. And their meat is naturally lean and high in protein, iron, and omega-3 essential fatty acids.
In Buffalo Girl Cooks Bison, you’ll also meet prominent bison ranchers from all over the United States and Canada who share their rowdy and riotous adventures. They champion “ethical carnivorism”: meeting what you eat, caring about how an animal is raised, and being respectful enough to eat every available part.
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About the Author
Jennifer Bain is an award-winning food writer and food editor at the Toronto Star. She is the author of Toronto Star Cookbook: More than 150 Diverse and Delicious Recipes Celebrating Ontario, which was shortlisted for an International Association of Culinary Professionals award. She divides her time between Toronto and her ranch on the Alberta prairies.