Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman
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Stanley Fishman learned how to cook tender grassfed meat by researching traditional cooking methods and adapting them to the modern kitchen. The result was his cookbook, Tender Grassfed Meat. Now he has researched traditional barbecue methods and adapted them as well. The result is absolutely tender and delicious grassfed barbecue, full of traditional flavor.
This book is divided into three parts: 1) The Benefits of Traditional Foods and Barbecue; 2) How to Barbecue Grassfed Meat and Pastured Pork; and 3) Recipes. Each section provides tips that ranges from how to use traditional barbecue methods to avoid risk factors, to how to use a bone broth to baste meats. Throughout the book, Fishman shares insights into old cooking methods to provide a new outlook on barbecuing.
Neither fat nor flavorings are spared in this collection of delicious recipes...The chapter on steak alone is worth the price of this book—and so many variations...A Thumb's Up for this one—happy eating.
—Sally Fallon Morrell, President, Weston A. Price Foundation
©2011. Paperback. 233 pages.