Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut

Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut

by Lynne Curry

Paperback(Reprint ed.)

$28.95
View All Available Formats & Editions
Members save with free shipping everyday! 
See details

Overview

With less total fat, more heart-healthy omega-3 fatty acids and more antioxidant vitamins than its grain-fed counterpart, it’s no wonder grass-fed beef is leaping in sales.

In Pure Beef, author Lynne Curry answers every home cook’s most important questions about this leaner variety of meat, including how to choose, where to buy and how to prepare it. Featuring a cooking tutorial and an informative beef cut chart, this essential guide explains the difference between grass-fed and grain-fed meat and offers instructions for how to grill, roast, stew, simmer and sauté every cut of artisan beef to perfection.

Chapters are organized by cooking methods and corresponding beef cuts, and feature 140 mouthwatering recipes for everyday favorites – from shepherd’s pie to pot roast – as well as global cuisine, including Korean barbecue and Turkish kabobs. This cookbook also includes a full-color photo recipe insert and landscape images throughout.

Curry is a former vegetarian who learned to love locally raised beef after moving to Oregon’s remote Wallowa Valley in 2001. Her groundbreaking guide to artisan beef is a must-have for every meat eater who wants a sustainable ranch-to-table dining experience.

Product Details

ISBN-13: 9781635617016
Publisher: Echo Point Books & Media
Publication date: 11/10/2017
Edition description: Reprint ed.
Pages: 306
Sales rank: 364,894
Product dimensions: 7.50(w) x 9.25(h) x 0.83(d)

About the Author

Lynne Curry is a freelance writer who grew up in on the New England coast and moved to the Pacific Northwest in 1989. She landed on Lummi Island off the Washington coast where the traditions of sustainable fishing, organic gardening, and canning were the way of life. She pursued professional culinary training in Seattle, receiving scholarships from the International Association of Culinary Professionals and Women Chefs & Restaurateurs for advanced study in France and New York.

A former vegetarian, Lynne grew to love locally raised grassfed beef when she moved to Oregon's remote Wallowa Valley in 2001. She learned to cook every cut drawing on her professional cooking experience and learning from the locals. Her recipes offer a balanced approach to including meat--with a healthy dose of fresh vegetables and whole grains--in a smart and sustainable diet.

A James Beard Award nominee, Lynne is a contributing writer for Zester Daily and her food writing and recipes have appeared in major newspapers and national magazines. She has published food essays in "Food and Booze: A Tin House Literary Feast" and "The Oxford Encyclopedia of American Food & Drink." Lynne is the founder of her local Slow Food chapter and works as a private chef, cooking teacher, and product consultant. Learn more at www.lynnecurry.com

Pure Beef is her first book.

Table of Contents

Acknowledgments

Introduction

PART I: THE BEEF CASE

Chapter 1: How Grass Becomes Beef

Chapter 2: What's the Beef?

Chapter 3: How to Cook Like a Butcher

PART IL COOKING WITH GRASSEED BEEF

Chapter 4: Great (.round Beef

Chapter 5: Slow Simmered Feasts

Chapter 6: Global Beef Cuisine

Chapter 7: Steaks Done Right

Chapter 8: Winning Roasts

Chapter 9: Pure to the Bone

Chapter 10: Simple Homemade Charcuterie

Sources

Bibliography

Author Bio

Index

Customer Reviews