I get lots of offers of books, but I accept for review only the few that promise to be exceptional. (And my accepting a book does not obligate me to write about or recommend it.) I read about Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut and about its author before deciding to accept it. One of the things that caught my attention was that author Lynne Curry is a former vegetarian. I've been vegetarian at various times of my life and never felt good about eating meat until ethically, sustainably, humanely raised and harvested grassfed meats became available.
In Part 1, the part I was most interested in, Curry (in her very non-preachy way) makes the case for grassfed beef and covers all the issues beef consumers need to know. Part 2, the part with the recipes, is where the surprise came in. I see so many poorly written recipes and recipes that were obviously never actually made by anyone, let alone tested, that I'm surprised when I find a collection of really good recipes like this.
Curry's recipes for every cut, even the under-appreciated and lesser known ones, are clearly written and represent a wide range of global influences. From perfect grassfed hamburgers to porcini-rubbed tenderloin with saba sauce and braised lentils. Whether you're interested in the grassfed movement or just looking for some good beef recipes, you won't be disappointed.
Pure Beef Book Giveaway
One winner will receive a copy of Pure Beef from Running Press. All US residents who leave a comment (one entry per person)--and DO make it a "real" comment, something meaningful--on this post before 11:59 pm Eastern time Wednesday July 11 will be put into a random drawing. Winner will be announced here in the comments before noon Eastern time on Thursday July 12. (Note: Those posting comments anonymously must include a valid email address in their comment to be eligible for the drawing.) If I don't hear back from the winner of the random drawing by 11:59 am Eastern time Sunday, July 15, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).
Disclosure: A copy of this book was sent to me for review purposes. I was not required to post about it and received no compensation for doing so.
Note: The burger in the photo is grassfed ground beef on my Homemade Hamburger Buns.
I would be interested in both parts of the book. Maybe it would convince me to buy grassfed. thanks!
ReplyDeleteKelly, I'm sure it would! You might also check my recipes/reviews index page for my other grassfed beef posts.
ReplyDeleteI don't eat much meat, but there's (almost) nothing better than grass-fed, aged ribeye steak. Growing up here in the Texas Panhandle, I've seen first-hand just how horrible the conditions are in feedlots. I've got a friend who has a small cow/calf operation and pastures a few steers each year for his own family's consumption. He once told me his cattle have a good life except for one bad day. Shoot, that's all a human could ask for, huh?
ReplyDeleteI so agree with you about that ribeye! I like your friend's remark. Do tell him that even though his operation is for his own family's consumption, he is benefitting a lot of people.
ReplyDeleteI know I am not eligible to enter your competition as I live in the UK, but I have to say I am proud to be British as thankfully almost all of our beef is grassfed!
ReplyDeleteThanks, Eileen. You are right to be proud of that! Just a small percentage of meat in the US is grassfed, but the demand is rising, so ... someday ...
ReplyDeleteEach morning I turn to face the West (where the buffalo and related species roam) and raise my eyes, then raise my voice in supplication: "Where's the beef?" Thank you for answering my prayer. Sounds like a book worth reading. I mean, I thought hamburger came from – you know – hams. But then applying that linguistic logic, I suppose cattle would come from – what else – cats. So what do I know? Help, help! Send book to my cognitive rehab unit if I win.
ReplyDeleteYour burger photo looks delicious! I bet the bun is home made too. I recently switched to grass fed beef a couple of months ago after yet another mad cow was discovered here in California. If they only test one in about 40,000 cows how will we ever really know if they are safe to eat? But there are many more arguments to eat grass fed beef like it contains more omega3's than omega6's, not to mention the environments reasons. Sounds like a great book. Both educational and delicious!
ReplyDeleteWell, Sully, I won't even ask where you think bratwursts come from! (Might as well put those rotten kids to some good use, right?)
ReplyDeleteThanks, Richard. Yep, that's one of my homemade hamburger buns in the photo. Grassfed beef deserves the best.
ReplyDeleteI really think grassfed beef tastes better than cornfed beef! Ever since I made the switch I only eat beef at home or at restaurants with local, grassfed options.
ReplyDeleteWe get beef from friends and my sons, when they were little, always asked, "Is this Gilbert beef?" and were happy to "know" and be thankful for that meat.
Now we have more and more grassfed sources which is a great thing for the environment and for our tastebuds!
Susan, I so agree with you - grassfed just plain tastes better! How wonderful that your boys learned about it early in life. I hope consumer demand will continue to grow.
ReplyDeleteDon't eat much meat, but your burger does sound and look very tempting with grass-fed beef.
ReplyDeleteHave a great weekend, Jean.
Thanks, Angie! Grassfed makes all the difference - follow the link to the homemade buns and my "Big Bad Burger Throwdown."
ReplyDeleteIt's wonderful to hear that the recipes in this book are really great! My husband loves beef, so I'm really interested in reading Curry's perspectives on grassfed beef. I've heard that it tastes quite different from standard commercial beef and it's something I've been meaning to try. I've been trying to be more thoughtful about my meat purchases lately.
ReplyDeleteSarah, grassfed does taste different, though I couldn't tell you in exactly what way. In my blind taste tests, people could definitely tell a difference and they preferred the grassfed.
ReplyDeleteI have to agree that if one is to eat meat, at least make sure it has been humanely raised, grass-fed and allowed to pasture. I have also heard that it tastes much better, which may appeal to folks who are not concerned about the animal cruelty aspect. My son eats only grass-fed meat, and he really has to go out of his way to acquire it, at great expense, but feels it is worth it. I do not want the book, but felt compelled to write a comment, as I am always appreciate of anyone who promotes kindness to animals. Thanks for being one of those people.
ReplyDeleteLana, thank you so much for your kind comment! The proper treatment of animals also must be considered by anyone who eats eggs and dairy products. I always go to the trouble and expense to carefully source those foods as well. It makes no sense to me to pamper pets but have no regard for other animals.
ReplyDeleteDue to a serious digestive auto immune disease, I started eating mostly organic several years ago and noticed almost immediately the differences, it was like night and day. Then I started hearing about the GMO's and Monsanto, which is funny as that is where my Dad retired from. I strongly believe that our obesity epidemic has much to do with what is added to our food. The various pesticides used, the GMO's added to promote growth to get more product per square foot, the chemicals that our bodies cannot metabolize away. When I started eating organic, my family kept saying it's expensive, you cant afford this and on and on. To me its cheaper to eat organic, then to pay the doctors, do the tests and feel the pain just so they can give me more chemicals to resolve the issue I chould have stopped by eating organic in the first place. I'd love to get this book and I may order it anyway as it fits right into my way of thinking.
ReplyDeletePure, or not, we need to move away from the quantity of meat that we eat; it's not sustainable.
ReplyDeleteCheryl, I'm glad that getting away from chemicals in food has had such clear results for you! I so agree with you that it's cheaper to eat organic than pay the doctors.
ReplyDeleteKristofer, yes, the per capita consumption of meat in this country is excessive. I prefer to treat meat as more of a condiment, an accent to the vegetables. (AND the higher cost of organic grassfed meat "encourages" me to do that! LOL)
ReplyDeleteA "real" comment. Oh no that's too much pressure. Let me think about it and get back to you ;) GREG
ReplyDeleteOnly you, Greg ;) could get away with that comment! (BTW, I want to review and giveaway YOUR book.)
ReplyDelete*Giveaway Winner Announced* - The winner, by random drawing, of the book is Sarah Leary. Sarah, as soon as you send me, delightfulrepast at aol dot com, your name, address and phone number (required by shipper), Running Press will ship the book to you. Congratulations!
ReplyDeleteIf I don't hear from the winner of the random drawing by 11:59 am Eastern time Sunday, July 15, another drawing will be held and a new winner selected from among the original entrants (those who commented before the giveaway deadline).
This was fun! Think I'll be doing more giveaways! In the meantime, follow me on Google and Twitter. You can even use the Follow Me By Email button in the right column.
Come back Friday for a delicious light comfort food dessert you probably haven't had in a long time!
*Announcement* Since I didn't hear from the winner of the random drawing by 11:59 am Eastern time Sunday, July 15, another drawing was held and a new winner selected from the original entrants (those who commented before the giveaway deadline). The winner is Mike, who responded promptly, and the book will soon be on its way to him! Congratulations, Mike!
ReplyDeleteThanks for linking this in, Jean. Have a good one
ReplyDelete