Cooking Grassfed Beef

Healthy Recipes From Nose to Tail

Nonfiction, Food & Drink, Outdoor, Meats & Dairy, Meat, Healthy Cooking, Natural Foods
Cover of the book Cooking Grassfed Beef by Shannon Hayes, Left to Write Press
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Author: Shannon Hayes ISBN: 9780979439155
Publisher: Left to Write Press Publication: July 29, 2014
Imprint: Language: English
Author: Shannon Hayes
ISBN: 9780979439155
Publisher: Left to Write Press
Publication: July 29, 2014
Imprint:
Language: English

From America’s leading authority on cooking sustainably raised meats comes this concise nose-to-tail guide for home cooks to prepare grassfed beef. Shannon Hayes has selected the best recipes from each of her three prior grassfed cookbooks, combined them with her signature easy instructions and explanations, and served up a simple, easy-to-use cookbook for the newcomer to the world of grassfed beef.

This book offers a wide array of time-tested family friendly recipes, with chapters dedicated to:

  • pan-frying and oven roasting,
  • braises,
  • stews and soups,
  • ground beef,
  • grilling and barbecuing,
  • and a complete section on using the bones and fat.

Free Range Farm Girl: Cooking Grassfed Beef offers clear information on making cut selections, candid explanations about navigating the world of farm-direct purchasing, and up-to-date information about ecologically friendly and humane livestock farming.

As with all Hayes’s cookbooks, the culinary concepts are easily learned, and the extensive section covering spice rubs, marinades and sauces will liberate home chefs who long to improvise and invent their own grassfed beef dishes. This little volume is the perfect introduction to Shannon Hayes’s vast writings on the subject of sustainable meat.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

From America’s leading authority on cooking sustainably raised meats comes this concise nose-to-tail guide for home cooks to prepare grassfed beef. Shannon Hayes has selected the best recipes from each of her three prior grassfed cookbooks, combined them with her signature easy instructions and explanations, and served up a simple, easy-to-use cookbook for the newcomer to the world of grassfed beef.

This book offers a wide array of time-tested family friendly recipes, with chapters dedicated to:

Free Range Farm Girl: Cooking Grassfed Beef offers clear information on making cut selections, candid explanations about navigating the world of farm-direct purchasing, and up-to-date information about ecologically friendly and humane livestock farming.

As with all Hayes’s cookbooks, the culinary concepts are easily learned, and the extensive section covering spice rubs, marinades and sauces will liberate home chefs who long to improvise and invent their own grassfed beef dishes. This little volume is the perfect introduction to Shannon Hayes’s vast writings on the subject of sustainable meat.

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