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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-disappearingbut ultimately essentialway 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.
|Product dimensions:||9.67(w) x 10.00(h) x 0.61(d)|
About 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 Appétit and was granted the Glynwood Award for Environmental Stewardship. He lives in Bolinas, California.