Grassfed Gourmet Cookbook: (Paperback) by Hayes, Shannon
Paperback; Published 1/31/2005; 266 Pages; ISBN 9780967367026
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In the emerald-green fields of America's finest pasture-based farms, cattle, pigs, bison, goats, sheep, and poultry roam free, eating what nature intended them to eat. In The Grassfed Gourmet Cookbook, Cornell professor of sustainable agriculture and community development Shannon Hayes presents 125 recipes spotlighting the unique flavors and distinct characteristics of foods that come from animals raised on pasture.
Discover how meat and dairy products are meant to taste through mouthwatering recipes for a wide range of pasture-raised meats and dairy products, including beef, bison, venison, veal, lamb, goat, pork, poultry, rabbits, and cheese.
Hayes also discusses the nutritional, environmental, social, and animal-welfare benefits of pasture-based farming as well as simple strategies for finding and preparing grassfed and pasture-raised foods.
This is a great book with lots of information on grass fed meat. I am very satisfied with this purchase. Shipping was a little slower than I expected.
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There isn't a difference between brown eggs and white eggs, either taste-wise or health-wise. It's just a matter of which breed of chicken they came from. Regular eggs are great, but organic, free-range eggs are just incredible. Better yet, stop by your local farmer's market and get eggs directly from the farmer; they'll likely be as fresher and tastier than anything you find in the supermarket.