The Grass-fed Gourmet Cookbook
By Shannon Hayes

With a wealth of personal history, stories from the farm and practical knowledge of meats, grass-based farmer and author of The Grassfed Gourmet Shannon Hayes has created a combination cookbook and guide to the grassfed farming movement. Contrasting the hazards of conventional factory farming with the environmental, economic, social and health benefits of sustainably-raised, grass-fed meats, she opens the door to a niche in the food world that hopefully won't remain a niche for long.

From her "Grass-fed 101" overview to an in-depth look at each type of sustainable meat, Hayes provides useful insight into all stages of pasture-raised foods and a practical guide to evaluating and working with the local farm you've chosen to provide your family's grassfed products. She also answers questions such as "what does a no-nitrate label mean?" and "should my pets eat grassfed too?"

Hayes allows farmers to re-tell their stories, bringing to light the wonders of small scale farms, the quality of the meats they produce, and the necessity of supporting them in a world where a clean food supply is hard to come by.

Hayes' gourmet dishes include:

• Lamb and feta sandwiches
• Moroccan spiced pork loin with pear raisin chutney
• Roast goose with sherry and oranges
• Rosemary-crusted chuck steak
• Back woods meat pie

A meat-lovers cookbook and an earth-lovers guide, this book will provide inspiration both in and out of the kitchen.

The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods, Shannon Hayes (Eating Fresh Publications, 2004).

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Visit the Eating Fresh web site for a glimpse into the book, or to order it directly from the publisher.

And if you would like to see more recipes, visit our Recipes section.