The Grassfed Gourmet Cookbook: Healthy Cooking & Good Living with Pasture-Raised Foods

There are lots of good recipes and many are unique helping give ideas on using all available meat even odd cuts.

If you are new to grassfed meats, this book is a must have. If you've tried grassfed beef, and found it to be "too tough", get your hands on this cookbook, grab a meat thermometer, follow Shannon's recommendations, and you will never go back to grain-fed beef, I promise! For everyone else, the recipes in all of the sections (beef, lamb, pork, chicken) are a pure joy.

I've owned this book for 2 years now and use it so much that I've given copies of it as Christmas gifts to 20 food-loving friends and relatives on both sides of the Atlantic. Everyone loves it. The recipes are mostly uncomplicated, foolproof and delicious. The book is also a great read: Shannon is an amusing, enormously knowledgeable person who will inform and entertain you with delightful style. I just bought her new book, "The Farmer and the Grill", a fascinatingly different slant on a familiar subject with a surprising and very promising Argentinian flavor. Can't wait to try it.

I have far too many cookbooks, but when I leave town, this is the one cookbook I bring along. Shannon has taught me how to season grassfed meats to create some very delicious flavors. Several recipes for rubs are included. Instead of buying some MSG laced seasonings from the store, you can whip up your own and keep them on hand for healthful, quick and delicious flavored meats. I've used them on conventionally raised meats too, when I couldn't get my hands on the good stuff. The flavors still shine through. The best meal I've ever eaten in my life were the maple brined grassfed pork chops, served over creamed leeks and topped with a tart and savory chunky apple topping. Truly gourmet eats! I also loved the bourbon steaks and have made this dish several times. (There was just one recipe I did not like - I made the sweet and sour chicken recipe, and found it was not for me - too much sugar, boiled veggies, not enough fat). For the most part I am truly enjoying cooking my way through this cookbook. Vicki

This is an amazing cookbook and includes a host of fine recipes. With a refrigerator full of grassfed beef and lamb it's perfect to have ideas for each and every piece of tasty meat. The cookbook was given to me as a Christmas gift; now I'm ordering five more for my friends who want to eat well, eat healthy, and eat locally produced meats.

As both producers of grassfed beef raised on our small family farm and avid cooks of pasture-raised foods, we are delighted with The Grassfed Gourmet Cookbook! Shannon Hayes presents marvelous, doable and delicious recipes for excellent culinary results appropriate for pastured foods. She also educates the reader about the health, environmental, social, and economic benefits of pasture-based products/foods generated on small-scale family farms. In this time of mass-produced livestock, factory farms and foodlots resulting in animals and fowl--"foul food"--laced with chemicals, antibiotics, and hormones as well as inhumane treatment, the author points out that it doesn't have to be that way. She nimbly guides the cook through the preparation and enjoyment of high quality "clean" foods raised through sustainable farming. We continue to delight guests and ourselves with meat raised on our farm frequently using recipes from this highly pleasing book geared toward home-cooked meals. It makes a great gift for anyone interested in food preparation in the marvelous world of unique flavors and healthy eating with pasture-raised foods. Bravo Shannon!