The Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat... and for Saving the Planet, One Bite at a Time. Shannon Hayes

ISBN: 9780979439100

Published:

Paperback

164 pages


Description

The Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat... and for Saving the Planet, One Bite at a Time.  by  Shannon Hayes

The Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat... and for Saving the Planet, One Bite at a Time. by Shannon Hayes
| Paperback | PDF, EPUB, FB2, DjVu, talking book, mp3, ZIP | 164 pages | ISBN: 9780979439100 | 10.49 Mb

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 aMoreThe 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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