|Everything arrived in perfect shape! We had one of the deckels for Shabbat dinner. It was terrific!|
|I wanted to let you know how AMAZING your chorizo is! We used it in a Spanish recipe, with fresh tomatoes, thyme, white wine, and pasta . . . It was fantastic.|
|- Stephanie, Queens|
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.