“Leaping in sales by thirty percent each year, artisan beef—including natural, organic, and especially grassfed—is captivating everyone’s attention. With all of these new choices on the market, Pure Beef answers home cooks’ most pressing questions: Which beef should I buy? Where can I buy it? How should I cook it? Featuring an engaging beef cooking tutorial and a cook-friendly beef cut chart, Pure Beef instructs anyone how to grill, roast, stew, simmer, and sauté every cut of beef to their liking. With chapters organized by cooking methods and corresponding beef cuts, its 140 recipes are customized for leaner, heat-sensitive grassfed beef and model a healthful and sustainable approach to meat eating. A groundbreaking guide to artisan beef, this cookbook offers everyone the benefits of an informative and delicious ranch-to-table dining experience complete with a full-color photo recipe insert and landscape images throughout.”
About the Author, Lynne Curry
Lynne Curry is a former vegetarian who learned to love locally raised beef when she moved to Oregon’s remote Wallowa Valley in 2001. Through years of experience, she learned to cook every morsel. A James Beard Awards journalism nominee, Lynne’s food articles and recipes have appeared in many publications including Saveur, The Los Angeles Times, Relish, and Culinate.com. She is a contributor to Zester Daily and the Portland Oregonian and works as a private chef, cooking teacher, and consultant. She lives with her family in Joseph, Oregon.
Oregon’s Wallowa Valley is home to food journalist Curry, as well as the source of her in-depth knowledge of how to raise, slaughter, and prepare grass-fed cattle. In the first half of this, her first book, she shares the wisdom she has gleaned from local ranchers and the practices she has polished over years of experience. The reader is quick to buy in once Curry describes how grass-fed differs from grain-fed beef: “red as a beet instead of rosy pink... compact and firm like a relaxed bicep, not slack and yielding.” There are lessons on “how to cook like a butcher” and how to make the most of cuts that are generally leaner and smaller than their chemically enhanced, corn-stuffed counterparts. Part two of the book contains more than 125 recipes that span a vast spectrum of influences. In a chapter dedicated to steaks, variations range from chicken-fried to filet mignon in brandy sauce. And a section entitled “Global Beef Cuisine” travels from Korean barbecue and Turkish kabobs to Argentinean empanadas. A short list of online foodie databases is provided to aid in locating sources for pasture-raised meats. While a glossary of choice steak cuts is de rigueur, Curry raises the bar with additional glossaries of choice bones (for making great soups and stocks) and choice charcuterie cuts. Agent: Sarah Jane Freymann. (May)
