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. In Pure Beef, author Lynne Curry answers every home cook’s most important questions about this leaner variety of meat, including how to choose, where to buy and how to prepare it. Featuring a cooking tutorial and an informative beef cut chart, this essential guide explains the difference between grass-fed and grain-fed meat and offers instructions for how to grill, roast, stew, simmer and sauté every cut of artisan beef to perfection. Chapters are organized by cooking methods and corresponding beef cuts, and feature 140 mouthwatering recipes for everyday favorites—from shepherd’s pie to pot roast—as 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.

In Pure Beef, author Lynne Curry answers every home cook's most important questions about artisan beef, including how to choose, where to buy and how to prepare it. Leaner and healthier than its grain-fed counterpart, grass-fed beef has leapt in sales. This cookbook features 140 recipes for every cut - from everyday favorites to global cuisine.

“Nicolette Hahn Niman sets out to debunk just about everything you think you know . . . She’s not trying to change your mind; she’s trying to save your world.”—Los Angeles Times “Elegant, strongly argued.”—The Atlantic (named a “Best Food Book”) As the meat industry—from small-scale ranchers and butchers to sprawling slaughterhouse operators—responds to COVID-19, the climate threat, and the rise of plant-based meats, Defending Beef delivers a passionate argument for responsible meat production and consumption–in an updated and expanded new edition. For decades it has been nearly universal dogma among environmentalists that many forms of livestock—goats, sheep, and others, but especially cattle—are Public Enemy Number One. They erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations. As recently as 2019, a widely circulated Green New Deal fact sheet even highlighted the problem of “farting cows.” But is the matter really so clear-cut? Hardly. In Defending Beef, Second Edition, environmental lawyer turned rancher Nicolette Hahn Niman argues that cattle are not inherently bad for the earth. The impact of grazing can be either negative or positive, depending on how livestock are managed. In fact, with proper oversight, livestock can play an essential role in maintaining grassland ecosystems by performing the same functions as the natural herbivores that once roamed and grazed there. With more public discussions and media being paid to connections between health and diet, food and climate, and climate and farming—especially cattle farming, Defending Beef has never been more timely. And in this newly revised and updated edition, the author also addresses the explosion in popularity of “fake meat” (both highly processed “plant-based foods” and meat grown from cells in a lab, rather than on the hoof). Defending Beef is simultaneously a book about big issues and the personal journey of the author, who continues to fight for animal welfare and good science. Hahn Niman shows how dispersed, grass-based, smaller-scale farms can and should become the basis of American food production.

The book that cracks the code, from the incomparable Patricia Wells. An acclaimed authority on French cuisine, Ms. Wells has spent more than 30 years in Paris, many as former restaurant critic for The International Herald Tribune. Now her revered Food Lover’s Guide to Paris is back in a completely revised, brand-new edition. In 457 entries—345 new to this edition, plus 112 revisited and reviewed classics—The Food Lover’s Guide to Paris offers an elegantly written go-to guide to the very best restaurants, cafés, wine bars, and bistros in Paris, as well as where to find the flakiest croissants, earthiest charcuteries, sublimest cheese, most ethereal macarons, and impeccable outdoor markets. The genius of the book is Ms. Wells’s meritocratic spirit. Whether you’re looking for a before-you-die Michelin three-star experience (Guy Savoy, perhaps, or Restaurant Alain Ducasse au Plaza Athénée) or wanting to sample the new bistronomy (Bistrot Paul Bert, Le Comptoir du Relais) or craving something simple and perfect (L’As du Fallafel, or Breizh Café for crêpes), Patricia Wells tells you exactly where to go and why you should go there. You no longer have to rely on the iffy “reviews” of Yelp or Trip Advisor. Included are 40 recipes from some of her favorite chefs and purveyors and, of course, all the practical information: addresses, websites, email, hours, closest métro stop, specialties, and more.

Tantalizing steaks sizzling on the grill, melt in your mouth fillet mignon kebab, heartwarming chilies and stews. Is your mouth watery yet? Beef is one of the most versatile protein there is and is overall rich in the nutrients our body needs. You can use in many different ways. In this book, you will find 150+ recipes where beef is the star ingredient.

Eating is a convenient way to share great times with our loved ones, experience other cultures through the flavors of their cuisines, and improve our culinary knowledge and skills. Their varieties all over the world-like a delicate bowl of broth with a wonderful smell of ginger! 100+ hearty, succulent, people-pleasing meals featuring beef, from comfort food classics and speedy weeknight dinners to global flavors and showstoppers, plus recipes for DIY vegan beef and cheeses. "Pure Beef Cookbook" covers a wide range of tasty recipes. It will also help you come up with your own unique recipes. Just keep this in mind: relax and enjoy the experience. "Pure Beef Cookbook" have certainly forgiving dishes. Whatever dish you'll make will surely be appreciated by your loved ones. You also see different types of recipes such as: Special Beef Rendang Curry Beefy Tomato Soup Home-Style Vegetable Beef Soup Beef Florentine Korean Barbequed Beef Basic Beef Starter Yummy Pineapple Beef Steak Marinade Bob's Thai Beef Salad Beef Stroganoff with White Wine Afghan Beef Raviolis (Mantwo) Grilled Beef Gyros The book includes helpful tips and tricks about marinating, baking and smoking Beef, also includes SAUCES chapter to make your job easier. Whether you are a beginner beef cook or looking to go beyond the basics, the book gives you the tools and tips you need to start that perfectly madebeef!

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 200+ mouthwatering recipes for everyday favorites - from shepherd's pie to pot roast - as well as global cuisine, including Korean barbecue and Turkish kabobs.

The Meat Cookbook is your master guide to cooking meat, with expert advice about getting the best from quality meats. Butchery courses are on the rise and people want quality cuts of meat at a good price. They want to know how their meat is reared, how to tell if it's fresh, and how to cook it. The Meat Cookbook has more than 300 meat recipes and over 50 step-by-step techniques on how to cook a turkey, how to make sausages, and more.