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Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat

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400 Pages
Stewart Tabori & Chang
Pub. Date:
Aug 30, 2010
Color Photographs
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2011 IACP Award Winner!

Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements--and the terms “grass fed” and “free range” commonly seen on menus and in grocery stores--people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well.

With more than 200 recipes for pork, beef, lamb, poultry, and game, stunning photos of delicious dishes, and tips on raising sustainable meat and buying from local farmers, Good Meat is sure to become the classic cooking resource of the sustainable meat movement.

1. Anonymous User on 10/15/2010, said:

A lot of people, myself included, are uneasy about eating supermarket meat because of the way the animals are treated and for health reasons. This excellent book shows you how to create a whole new relationship to meat. First, Deborah Krasner confirms the health hazards and inhumanity that go into industrial meat, but then she shows you how 100% grass fed, humanely raised meat is actually a nutritious, health giving food that helps restore both our environment and our relations to farmers. In other words, you can have your meat and eat it too. Changing to grass fed meat turns out to be relatively easy. Krasner shows you how to find grass fed meat either locally or on the Internet. She also shows you step by step, with illustrations and diagrams, how to fill out the sometimes intimidating order form, called a “cut sheet,” if you’re ordering a quarter, half, or whole animal. This means you get the cuts you like and don’t wind up with 200 pounds of hamburger!! As far as I know, there’s no other book that does this. But it doesn’t end there. As other reviewers have mentioned, the book is full of delicious recipes. Anybody who tells you that grass fed meat is hard to cook or tough should read this book and hang his/her head in shame. My personal favorites include the braised beef shanks, which came out amazingly tender and full of flavor, and the pork loin stuffed with Armagnac and prunes—just luscious. One more-- There’s a recipe for popcorn with bacon fat, bacon bits and maple syrup that is truly an addictive substance. Finally, this is a beautiful book, large and lavishly illustrated with gorgeous photographs of animals and what appears to be the Vermont countryside. Combine the visual appeal with the great information and superb recipes and you’ve got a sure winner. Treat yourself or your friends and family to a copy of this book. It might just change your life, and it will definitely give you a lot of good eating.

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2. Anonymous User on 10/9/2010, said:

This book is tremendously helpful to people who buy animals whole or in shares. The explanations of the choices of cuts available for each animal are invaluable in filling out cut sheets. The book is just as useful for those who buy their grass-fed meat by the piece and want to understand better how to choose and prepare different cuts. While the book includes recipes for the unusual cuts you get when buying a whole animal, there are many more recipes for the cuts you are most likely to find and purchase individually. I know Deborah Krasner and was a recipe tester for this book, so I have already had a chance to make many of the recipes. I have been most impressed by the variety of recipes and the thought that went into writing them. Krasner’s love for the food of the Mediterranean shines in recipes like Sicilian Chicken Thigh Stew with Capers, Middle Eastern Lamb Meatballs with Cinnamon and Cherries, and Rabbit and Prunes Marinated in Red Wine. But Asian influences abound – one of my favorite recipes is Ants Climbing Trees, a Szechuan noodle dish that has entered my regular dinner rotation. Krasner’s location in Vermont is unmistakably present in recipes such as New England-Style Slow Pork Butt Roast, and in the beautiful photographs of happy farm animals at home in lush Vermont pastures. This is my favorite kind of cookbook – highly informative, full of recipes I want to make, and written by someone with a passion for food. I’m sure that I will enjoy reading it and cooking from it for years to come.

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