With the organic gardening movement firmly in place, foodies, restaurateurs and people who care about what they eat are now turning their attention squarely onto their meat: where it comes from, how it lived, and how it died. More than ever, people are starting to care about humanely raised meat, realizing that organic farming is simply one part of a larger puzzle. With the local, sustainable movement gaining traction across the country, Krasner has written Good Meat, a comprehensive book about humanely raised meat with tips on sourcing it, a thorough analysis of familiar and not-so-familiar meats (such as rabbit and goat), and more than 200 recipes for pork, beef, lamb, goat, poultry and game, including cuts that might be unfamiliar to many a carnivore.
|Publication date:||1st September 2010|
|Publisher:||Stewart, Tabori & Chang Inc|
|Categories:||Cooking with meat & game,|
Deborah Krasner is a writer and food professional living in Vermont. She hosts culinary vacations in Italy and Vermont, focusing on artisanal food producers and local foods. The programs have been featured in GQ, Bon Appetit and The Boston Globe. Krasner won a James Beard Award in 2003 for her cookbook The Flavors of Olive Oil. She appears regularly on the Splendid Table program on NPR and contributes to Bon Appetit and Real Simple, among other publications. She has also designed kitchens, including Marcella Hazan's, and has written an IACP-award winning kitchen design book.More About Deborah Krasner