Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah Krasner includes recipes like Merguez Sausages; Beef Tongue with Sweet-and-Sour Sauce; and Pork Tenderloin Medallions with Vermouth Sauce.
by Deborah Krasner
In Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat, James Beard Award-winner Deborah Krasner shows conscious consumers the way to have their meat and eat it, too. Deliciously.
Both a cookbook and a guide, Good Meat offers a complete look at sourcing, preparing, and cooking sustainably raised meat. Krasner demystifies terms such as grass fed and locavore while demonstrating the connection between responsible agriculture and delicious food.
With more than 200 recipes for pork, beef, lamb, poultry, and game; stunning photos; and easy-to-follow directions for ordering directly from the farm, this groundbreaking book is a must-have for the modern American kitchen. As U.S. Senator Bernie Sanders writes in the foreword, "Good Meat... shows us how, as we eat more healthily and sustainably, we can also cook, and eat, with great delight."
Deborah Krasner is a James Beard Award winning cookbook writer (The Flavors of Olive Oil) and food professional living in Vermont. She hosts culinary vacations in Italy and Vermont that have been featured in Go, Bon Appetit, and the Boston Globe. A nationally known kitchen designer, she created Marcella Hazan's current kitchen in Longboat Key, Florida. Good Meat is her seventh book.
This page created February 2011
Copyright © 1994-2017,