By Evan Mallett
Featuring more than 250 innovative recipes that respect and transcend regional food traditions.
The basis of great cooking has always been the creative use of fresh, seasonal ingredients – whether the kitchen is at home or in a high-end restaurant.
At the renowned Black Trumpet restaurant, located in the historic seacoast city of Portsmouth, New Hampshire, Chef Evan Mallett and his staff reflect the constantly changing seasons of New England, celebrating the unique flavors and traditions of fished, farmed, and foraged foods in their ever-changing menus that rotate roughly every six weeks throughout the course of the year.
From deep winter’s comfort dishes to the first run of maple syrup during Mud Season; from the first flush of greens in early spring to the embarrassment of high summer’s bounty and fall’s final harvest—Evan Mallett offers more than 250 innovative recipes that draw not only on classic regional foodways, but on the author’s personal experiences with Mexican, Mediterranean, and other classic world cuisines. Recipes include inspired and delicious dishes such as:
Black Trumpet not only tells the story of a great restaurant—how the Black Trumpet became nationally famous as a model for local food sourcing and community involvement—but it also traces the growth and evolution of the local food movement. In some ways, it can be viewed as a how-to manual for building a community around good food, featuring not only creative and delicious recipes, but autobiographical vignettes, and sidebars containing technical how-to information, profiles, anecdotes, and essays.
In this cookbook, the trappings of technology are eschewed, and the bare-bones essentials of extracting flavor and combining both commonplace and unusual ingredients take center stage. Genuine flavor and hospitality are what set Black Trumpet apart, and this cookbook will reflect those special qualities and inspire a new generation of adventurous American cooks.
Available in: Hardcover
The Book of Pears
By Joan Morgan
Although apples may have won the battle for modern-day supermarket shelf space, throughout history the pear has usually ranked even higher in the hearts of fruit enthusiasts and connoisseurs. Cherries, plums, peaches, and many other fruits are also wonderful in their season, but the pear at its finest can be so much more exceptional in terms of its luscious texture, richness of taste, and its fragrances reminiscent of rose water, musk, and vanilla.
The Book of Pears is a one-of-a-kind guide to this extraordinary fruit, following its journey through history and around the world, accompanied by beautiful botanical watercolor paintings and period images. Noted pomologist and fruit historian Joan Morgan (The Book of Apples) has researched and crafted the definitive account of the pear’s history and uses, from fresh eating to cooking and baking to making perry, the delicate and sophisticated pear equivalent of cider.
Featuring a directory of 500 varieties of both ancient and modern pears with tasting notes and descriptions for every one, The Book of Pears reveals the secrets of the pear as a status symbol, introduces readers to some of the most celebrated fruit growers in history, and explains how the pear came to be so important as an international commodity. This unique and fascinating book will prove indispensable for historians, horticulturists, and all fruit lovers.
The Community-Scale Permaculture Farm
By Josh Trought
With practical examples of alternative building, renewable energy, holistic forestry, no-till gardening, hospitality management, community outreach, and more
The Community-Scale Permaculture Farm describes not only the history of the D Acres project, but its evolving principles and practices that are rooted in the land, its inhabitants, and the joy inherent in collective empowerment.
For almost twenty years, D Acres of New Hampshire has challenged and expanded the common definition of a farm. As an educational center that researches, applies, and teaches skills of sustainable living and small-scale organic farming, D Acres serves more than just a single function to its community. By turns it is a hostel for travelers to northern New England, a training center for everything from metal- and woodworking to cob building and seasonal cooking, a gathering place for music, poetry, joke-telling, and potluck meals, and much more.
While this book provides a wide spectrum of practical information on the physical systems designed into a community-scale homestead, Trought also reviews the economics and organizational particulars that D Acres has experimented with over the years.
The D Acres model envisions a way to devise a sustainable future by building a localized economy that provides more than seasonal produce, a handful of eggs, and green appliances. With the goal of perennial viability for humanity within their ecosystem, D Acres is attempting an approach to sustainability that encompasses practical, spiritual, and ethical components. In short: They are trying to create a rural community ecology that evolves in perpetuity.
From working with oxen to working with a board of directors, no other book contains such a wealth of innovative ideas and ways to make your farm or homestead not only more sustainable, but more inclusive of, and beneficial to, the larger community. Readers will find information on such subjects as:
Emphasizing collaboration, cooperation, and mutualism, this book promises to inspire a new generation of growers, builders, educators, artists, and dreamers who are seeking new and practical ways to address today’s problems on a community scale.
Available in: Paperback
Around The World in 80 Plants
By Stephen Barstow
This book takes us on an original and inspiring adventure around the temperate world, introducing us to the author’s top eighty perennial leafy-green vegetables. We are taken underground gardening in Tokyo, beach gardening in the UK, and traditional roof gardening in the Norwegian mountains. . . . There are stories of the wild foraging traditions of indigenous people in all continents: from the Sámi people of northern Norway to the Maori of New Zealand, the rich food traditions of the Mediterranean peoples, the high-altitude food plants of the Sherpas in the Himalayas, wild mountain vegetables in Japan and Korea, and the wild aquatic plant that sustained Native American tribes with myriad foodstuffs and other products.
Around the World in 80 Plants will be of interest to both traditional vegetable and ornamental gardeners, as well as anyone interested in permaculture, forest gardening, foraging, slow food, gourmet cooking, and ethnobotany. A thorough description is given of each vegetable, its traditions, stories, cultivation, where to source seed and plants, and how to propagate it. Sprinkled with recipes inspired by local traditional gastronomy, this is a fascinating book, an entertaining adventure, and a real milestone in climate-friendly vegetable growing from a pioneering expert on the subject.
The Heal Your Gut Cookbook
By Hilary Boynton and Mary Brackett
With more than two hundred straightforward, nutrient-dense, and appealing recipes, The Heal Your Gut Cookbook was created by GAPS Diet experts Hilary Boynton and Mary G. Brackett to help heal your gut and to manage the illnesses that stem from it.
Developed by pioneering British MD Dr. Natasha Campbell-McBride, who provides the book’s Foreword, Gut and Psychology Syndrome (GAPS) refers to disorders, including ADD/ADHD, autism, addictions, depression, and obsessive-compulsive disorder, stemming from or exacerbated by leaky gut and dysbiosis. GAPS also refers to chronic gut-related physical conditions, including celiac disease, rheumatoid arthritis, diabetes type one, and Crohn’s disease, as well as asthma, eczema, allergies, thyroid disorders, and more. An evolution of the Specific Carbohydrate Diet, the GAPS Diet will appeal to followers of the Paleo Diet, who are still struggling for optimum health, as well as anyone interested in the health benefits of fermentation or the Weston A. Price approach to nutrition.
In The Heal Your Gut Cookbook, readers will learn about the key cooking techniques and ingredients that form the backbone of the GAPS Diet: working with stocks and broths, soaking nuts and seeds, using coconut, and culturing raw dairy. The authors offer encouraging, real-life perspectives on the life-changing improvements to the health of their families by following this challenging, but powerful, diet.
The GAPS Diet is designed to restore the balance between beneficial and pathogenic intestinal bacteria and seal the gut through the elimination of grains, processed foods, and refined sugars and the carefully sequenced reintroduction of nutrient-dense foods, including bone broths, raw cultured dairy, certain fermented vegetables, organic pastured eggs, organ meats, and more.
The Heal Your Gut Cookbook is a must-have if you are following the GAPS Diet, considering the GAPS Diet, or simply looking to improve your digestive health and—by extension—your physical and mental well-being.
Available in: Paperback, eBook
The Permaculture Kitchen
By Carl Legge
This is the ultimate introduction to economical, seasonal, and delicious cooking. The Permaculture Kitchen is written by a passionate smallholder and cook who explains how to make tasty meals using seasonal, foraged, homegrown, local, fresh, and free-range produce, including meat, and sustainably caught fish. This is a cookbook for gardeners who love to eat their own produce, and for people who enjoy a weekly veggie box, or supporting their local farmers’ market.
There are ideas here for developing recipes “on the fly” and recipes for meals that can be easily cooked in thirty minutes or less, with additional tips on how to make further dishes from leftovers. Learn how to make stocks, soups, sauces, pizzas, curries, grills, pilafs and paellas, gourmet salads, preserves, and more!
Most recipes include plenty of ideas for using a variety of different ingredients, which can be included or substituted as desired, or when available. There are also vegetarian recipes, and vegetarian and vegan alternatives to meat dishes.
The author, Carl Legge, is a passionate advocate of good food with a low carbon footprint and this book is his first in a series about low impact, local and seasonal gourmet food.
From the Wood-Fired Oven
By Richard Miscovich
In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire.
From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on:
• Making pizza and other live-fire flatbreads;
• Roasting fish and meats;
• Grilling, steaming, braising, and frying;
• Baking pastry and other recipes beyond breads;
• Rendering animal fats and clarifying butter;
• Food dehydration and infusing oils;
• And myriad other ways to use the oven's residual heat.
Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . .
From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times.
Available in: Hardcover, eBook
Cooking Close to Home
By Diane Imrie and Richard Jarmusz
Cooking Close to Home: A Year of Seasonal Recipes is a collection of over 150 original recipes designed to follow the seasons. Whether you are a home gardener, a farmers' market regular, or a member of a community-supported agriculture program, this cookbook will serve as a seasonal guide to using the foods available in your region. Each recipe includes useful "Harvest Hints" that explain how to find, purchase, prepare, and preserve fresh and seasonal ingredients. Within each chapter you will find information about sustainable food, small family farms, and how to reduce your carbon footprint by buying local foods. There are also appetizing food photographs and inspiring stories of farms, orchards, and farmers' markets throughout the northeast.
By Didi Emmons
The minute Didi Emmons, a chef from Boston, met Eva Sommaripa—a near legendary farmer whose 200-plus uncommon herbs, greens, and edible “weeds” grace the menus of many famous restaurants in the Northeast—something amazing happened. Not only did Eva’s Garden become Didi’s refuge and herb-infused Shangri-La, the two women also forged a lasting friendship that has blossomed and endured over time.
Wild Flavors follows a year at Eva’s Garden through the seasons. It showcases Emmons’s creative talents, featuring herbs (African basil, calaminth, lovage) and wild foods (autumn olives, wild roses, Japanese knotweed). The author provides growing or foraging information for each of the forty-six uncommon garden plants profiled, as well as details on prepping, storing, preserving, and health benefits. The wide-ranging recipes reflect the shifting seasonal harvest and are easy to follow, but best of all, Emmons shows us how these herbs, greens, and wild foods improve and transform the flavors in our food.
Emmons also shares some of the valuable lessons she has learned from Eva about maintaining a healthy, satisfying lifestyle, putting the emphasis on community, thrift, conservation, and other time-honored virtues. Wild Flavors is a cookbook that celebrates the interconnectedness and beauty of nature, farms, animals, and ourselves.
Farm-Fresh and Fast
Bursting with strategies, techniques, and more than 300 original recipes, Farm-Fresh and Fast is a new cookbook for both seasoned and beginning CSA members and farmers’ market shoppers. Produced by FairShare CSA Coalition in Madison, Wisconsin, Farm-Fresh blends culinary know-how with practical recipes and resourceful techniques to teach local food lovers of all skill levels how to make the most of fresh, seasonal produce. Farm-Fresh follows the coalition’s first cookbook, From Asparagus to Zucchini, now in its third edition and a national bestseller.
Each chapter of Farm-Fresh is organized by plant anatomy (such as leafy greens, root vegetables, etc.) to highlight similarities in cooking and preparation among ingredients. Master recipes help home cooks adapt recipes to fit the ingredients they have on hand, and come with four seasonal variations so the recipes can be “changed up” as the season progresses and the harvest unfolds. Recipes are flexible and encourage innovation. Don’t have spinach? Try chard. No basil for your pesto? Try garlic scapes or cilantro for a tasty variation that makes a great sandwich spread.
In addition, home cooks will find themed, seasonal menu suggestions, from Mother’s Day Brunch and Starry Spring Night Dinner Party to Winter Solstice Celebration, and photographs and descriptions of seventy-eight fruits and vegetables that can be found at farmers’ markets and in CSA boxes from Wisconsin to Florida. Farm-Fresh is graphic-rich, with unique illustrations throughout.
Long Way on a Little
By Shannon Hayes
"Every earth-conscious home cook who wishes to nourish his or her family with sustainable, local, grassfed and pastured meats should be able to do so, regardless of income," argues Shannon Hayes, "we just have to change how we're eating." In her largest, most comprehensive volume to-date, North America's leading authority on grassfed meat examines the conundrum of maintaining a healthy, affordable and ecologically sound meat-based diet, while simultaneously paying America's small sustainable farmers a fair price for their food. "But to do it," she adds, "we need to expand our menus to include more than just the prime cuts, and we need to learn how to work with leftovers."
More than just a cookbook, Long Way on a Little presents Hayes' practical knowledge about integrating livestock into a sustainable society with her accessible writing and engaging wit. Designed to be the only meat book a home cook could ever need, Long Way on a Little is packed with Hayes' signature delicious no-fail recipes for perfect roasts and steaks cooked indoors and out on the grill, easy-to-follow techniques to make use of the less-conventional, inexpensive cuts that often go to waste, tips on stretching a sustainable food budget, and an extensive section on using leftovers and creating soups; all with the aim of helping home cooks make the most effective and economical use of their local farm products or their own backyard livestock.
While addressing the topic of making local food more affordable, Hayes also frankly grapples with tough health issues confronting so many Americans today, from diabetes to grain and gluten intolerance. The result is a family-pleasing, nutrient-dense, affordable cuisine that is a joy to prepare, rich in authentic flavor, and steeped in the wisdom of the world's greatest culinary traditions, all bundled together in a thought-provoking and informative book that is as stimulating to the mind as it is to the palate. Features include:
Mastering Artisan Cheesemaking
By Gianaclis Caldwell
The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking.
Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.
This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.
Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
By Hanne Risgaard
Recipes and techniques for baking artisan bread using organic stone-milled flour, organic yeasts, sourdoughs, and more from renowned Danish organic farm and family-owned mill, Skærtoft Mølle-literally translated as "Cut-Road Mill"-situated on Als, an idyllic island in the southeast of Denmark.
Hanne Risgaard offers recipes for unique bread and pastry that bring a Nordic approach to bread baking that feels worlds away from most conventional baking books. At Skærtoft, there is a belief in organic, small-scale-produced whole grains, traditional stone-ground milling techniques, use of wild fermented sourdough, organic yeast, and attention to terroir. Their farm produces some of the highest-quality, nutrient-rich grain available. In fact, Copenhagen's celebrated restaurant NOMA, recently accorded a "World's Best Restaurant" award, uses Skærtoft Mølle products. Indeed, the growing movement of Nordic cuisine centers on its devotion to high-quality regional produce, the creativity of the chef, and a sound awareness of the workings of nature. This set of principles also serves to guide Hanne Risgaard in Home Baked.
Risgaard offers practical information not only on the concepts and processes behind creating delicious Scandinavian breads, but also concise growing and cultivation information about the grains themselves, as well as a guide to basic equipment and kitchen set-up, ingredients, and the history of Skærtoft and their philosophy. At the beginning of each recipe there is a brief story contextualizing where the recipe comes from. Their world comes alive!
Home Baked includes detailed sections on: baking with yeast; sourdoughs; baking without a raising agent (pies, cakes, cookies, crackers); and covers grains such as wheat, spelt, barley, and rye. The breads include unique ingredients like foraged herbs and greens, such as the Cocotte with Ramsons (either put directly in the bread dough or preserved in a syrup of pearls of rye and sea buckthorn berries); as well as other interesting standouts like the Buns for Tilters (with apple and yogurt, prepared for the annual horse games), Green Knots (made with stinging nettle, in honor of the fight to save the nettle in France), Rosemary Sourdough, Elderflower Muffins, and more.Perfectly timed for the growing interest in Scandinavian, and particularly Danish, cuisine, Home Baked is a must-have for the bread lover's library.
The Slow Food Dictionary to Italian Regional Cooking
The handy and practical Slow Food Dictionary of Regional Italian Cooking by the editors at Slow Food International tells you everything you ever wanted to know about Italian regional cooking as prepared in homes, osterias, and restaurants. Packed with information about dishes and ingredients, tools and techniques, origins and trends, the book (which contains forty color illustrations) is aimed primarily at food lovers but will also be of interest to anyone curious to find out more about Italy in general, its people, its language, its history, and its culture.
The Resilient Gardener
By Carol Deppe
Scientist/gardener Carol Deppe combines her passion for organic gardening with newly emerging scientific information from many fields — resilience science, climatology, climate change, ecology, anthropology, paleontology, sustainable agriculture, nutrition, health, and medicine. In the last half of The Resilient Gardener, Deppe extends and illustrates these principles with detailed information about growing and using five key crops: potatoes, corn, beans, squash, and eggs.
In this book you’ll learn how to:
•Garden in an era of unpredictable weather and climate change
•Grow, store, and use more of your own staple crops
•Garden efficiently and comfortably (even if you have a bad back)
•Grow, store, and cook different varieties of potatoes and save your own potato seed
•Grow the right varieties of corn to make your own gourmet-quality fast-cooking polenta, cornbread, parched corn, corn cakes, pancakes and even savory corn gravy
•Make whole-grain, corn-based breads and cakes using the author’s original gluten-free recipes involving no other grains, artificial binders, or dairy products
•Grow and use popbeans and other grain legumes
•Grow, store, and use summer, winter, and drying squash
•Keep a home laying flock of ducks or chickens; integrate them with your gardening, and grow most of their feed.
The Resilient Gardener is both a conceptual and a hands-on organic gardening book, and is suitable for vegetable gardeners at all levels of experience. Resilience here is broadly conceived and encompasses a full range of problems, from personal hard times such as injuries, family crises, financial problems, health problems, and special dietary needs (gluten intolerance, food allergies, carbohydrate sensitivity, and a need for weight control) to serious regional and global disasters and climate change. It is a supremely optimistic as well as realistic book about how resilient gardeners and their vegetable gardens can flourish even in challenging times and help their communities to survive and thrive through everything that comes their way — from tomorrow through the next thousand years. Organic gardening, vegetable gardening, self-sufficiency, subsistence gardening, gluten-free living.
By Ken Matesz
Masonry Heaters is a complete guide to designing and living with one of the oldest, and yet one of the newest, heating devices. A masonry heater’s design, placement in the home, and luxurious radiant heat redefine the hearth for the modern era, turning it into a piece of the sun right inside the home. Like the feeling one gets from the sun on a spring day, the environment around a masonry heater feels fresh. The radiant heat feels better on the skin. It warms the home both gently and efficiently. In fact, the value of a masonry heater lies in its durability, quality, serviceability, dependability, and health-supporting features. And it is an investment in self-sufficiency and freedom from fossil fuels.
The book discusses different masonry heater designs, including variations extant in Europe, and explains the growth of their popularity in the United States beginning in the late 1970s. For the reader who may be familiar only with open fireplaces and metal woodstoves, Masonry Heaters will bring a new understanding and appreciation of massive heat storage and gentle-but-persistent radiant heat. Masonry heaters offer a unique comfort that is superior to that from convection heat from forced-air systems, and more personal than that offered by “radiant” floors. As Matesz demonstrates, the heat from the sun or from a masonry heater is genuine heat instead of just insulation against the loss of heat.
Those who are looking to build, add onto, or remodel a house will find comprehensive and practical advice for designing and installing a masonry heater, including detailed discussion of materials, code considerations, and many photos and illustrations. While this is not a do-it-yourself guide for building a masonry heater, it provides facts every heater builder should know. Professional contractors will find this a useful tool to consult, and homeowners considering a new method of home heating will find all they need to know about masonry heaters within these pages.
By Elise McDonough
Wondering whether it’s worth it to splurge on the locally raised beef? What about those organic carrots? New in the Chelsea Green Guides series, Sustainable Food: How to Buy Right and Spend Less helps the average shopper navigate the choices, whether strolling the aisles of a modern supermarket or foraging at a local farmers market.
This down-to-earth, casual guide—small enough to be slipped into your pocket—answers these and other questions for the shopper:
Sustainable eating just got easier.
Vegan Rustic Cooking
By Diana White
Vegan Rustic Cooking is packed with fiber-rich, low-glycemic-index, whole foods that encourage friendly gut bacteria and give more food for fewer calories. The useful index lists not just recipe titles but also ingredients. This means you can select the available veggies from your garden or veggie box, look them up in the index, and choose an appropriate recipe that uses what you have available! This will enable you to cook tasty food from the freshest, healthiest ingredients you can find, all year round.
The recipes are organized in sections: Soups; Fillings for Sandwiches, Toast, and Baked Potatoes; Sauces; Main Meals; and Baked Goods. There are even naughty fry-ups (all the fun without the health hazards), omelets, quiches, pizzas, and puddings galore! Each section is arranged according to the seasonal availability of the ingredients.
By Greg Pahl
For anyone who is trying to keep up with the extremely rapid developments in the biodiesel industry, the second edition of Biodiesel: Growing a New Energy Economy is an invaluable aid. The breathtaking speed with which biodiesel has gained acceptance in the marketplace in the past few years has been exceeded only by the proliferation of biodiesel production facilities around the United States--and the world--only to confront new social and environmental challenges and criticisms.
The international survey of the biodiesel industry has been expanded from 40 to more than 80 countries, reflecting the spectacular growth of the industry around the world. This section also tracks the dramatic shifts in the fortunes of the industry that have taken place in some of these nations. The detailed chapters that cover the industry in the United States have also been substantially rewritten to keep abreast of its many new developments and explosive domestic growth.
An expanded section on small-scale, local biodiesel production has been added to better represent this small but growing part of the industry. Another new section has been added to more fully explore the increasingly controversial issues of deforestation and food versus fuel, as well as GMO crops. The second edition concludes with updated views on where the industry is headed in the years to come from some of its key players.
The Farmer and the Grill
The Farmer and the Grill is filled with recipes specially devised to bring out the best in nutritious, Earth-friendly, pasture-raised meats.
In her first book, The Grassfed Gourmet Cookbook, author and livestock farmer Shannon Hayes introduced a radically simple concept: sustainable practices like pastured-based farming translate into food that is tastier, healthier, and better for both people and the planet.
The key to getting the most out of pasture-raised meats, though, is understanding how to cook them properly. In The Farmer and the Grill, Hayes offers useful tips on grilling, barbecuing, and spit-roasting all cuts of pasture-raised meats: beef, lamb, pork, and poultry. Dozens of simple, straightforward recipes provide all the basic cooking instructions, plus directions on how to make a variety of herb rubs, marinades, and barbecue sauces to accompany the meats. Traditional techniques such as Southern barbecue and Argentine-style asado cooking will help readers grill like the pros. And specific notes from pasture-based farmers on dealing with natural variations in grassfed meats will ensure success every time.
Creative and mouth-watering recipes include Tamari-Orange Whiskey Kebabs, Grilled Steaks in a Cilantro-Olive Paste, and Rack of Lamb with a Spiced Fig Crust. Plus, special sidebars on choosing meats, basic cooking techniques, and other topics mean that socially conscious cooks will gain a real understanding of grassfed meat and why it is starting to occupy a central place on the American dinner plate.
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