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.
|Publisher:||Echo Point Books & Media|
|Edition description:||Reprint ed.|
|Product dimensions:||7.50(w) x 9.25(h) x 0.83(d)|
About the Author
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
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