|The Chuck Steak was so tender, juicy and flavorful, I was totally surprised and pleased.|
|- Marcia, Berkeley|
|It was our first time catering in a new venue and various factors resulted in the meal coming out 45 minutes late! But your chicken was so good that after one bite the guests completely forgot that it was late!|
|- Becky, San Francisco|
These cookbooks address the specific cooking needs of grassfed meat, but they are not kosher cookbooks. Skip the appropriate chapters!
Grassfed Gourmet by Shannon Hayes( Eating Fresh Publications, 2004) beautiful cookbook with an extensive range of recipes for chicken, beef and lamb (and pork). Shannon Hayes goes to great length to explain the different cooking techniques needed for grass-fed meats, and offers recipes in a range of categories, including Showstoppers, On a Budget, Kid Friendly and Quick & Easy. The book is peppered with anecdotes and stories from her own family farm.
The Farmer and The Grill by Shannon Hayes, (Left to Write Press, 2007). Just in time for grilling season! A step-by-step guide to grilling all your favorite meats, with an extensive list of sauces and rubs.
Nourishing Traditions (Sally Fallon, 1997). More a manifesto than a cookbook, this tome will expose the “nutrition myths of the diet dictocrats” and introduce you to the Weston A. Price Foundation’s food guidelines, which include a healthy dose of organ meats, whole grains, and fermented foods.
These are excellent Jewish cookbooks, which do not make adjustments for pastured meats. When following recipes in these books, lower the suggested heat about 15F for cooking pastured meats; read more about cooking techniques here.
Jewish Cooking for All Seasons by Laura Frankel (John Wiley, 2006). A beautiful, full color picture cookbook that lets your eyes decide what your stomach wants to eat for dinner. Recipes are organized by season to help you make the most of locally-available foods.
2ND Ave Deli Cookbook by Sharon Lebewohl and Rena Bulkin (Villard Press, 1999). A delightful cookbook and memoir of foods and stories from the 2nd Avenue Deli. Includes traditional Eastern European deli standards, as well as some Middle Eastern dishes.
The Gourmet Jewish Cook by Judy Zeidler (William Morrow, 1988) Great recipes organized by theme, rather than ingredient, so if you're looking to throw a party, she's got a menu to suggest.