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.
Chapters are organized by cooking methods and corresponding beef cuts, and feature 140 mouthwatering recipes for everyday favoritesfrom shepherd's pie to pot roastas 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.