THE NIMAN RANCH COOKBOOK traces the transformation of a modest family endeavor into a respected nationwide model of sustainable farming-one that is supported by more than 500 independent family farmers raising livestock according to Niman Ranch's strict animal husbandry protocols. Focusing on beef, pork, and lamb (with illustrated meat charts describing all majors cuts), the book introduces us to the Niman ranchers, their well-cared-for animals, and a fast-disappearing--but ultimately essential--way of living, eating, and doing business.
The complete story of America's premier meat brand, showcasing the company's unparalleled dedication to compassionate and responsible farming. According to ACNielsen, natural meat sales nearly doubled between 2002 and 2006 (to $681.3 million), making organic meat the fastest growing segment of the organic food business. Includes 40 recipes contributed by renowned chefs who champion Niman Ranch meats, including Frank Stitt, Mario Batali, and Suzanne Goin.
About Janet Fletcher
JANET FLETCHER is the author or co-author of 25 books on food and wine, including Cheese & Beer, Cheese & Wine, The Cheese Course, and Fresh from the Farmers' Market. She writes a weekly cheese column for the San Francisco Chronicle and is a three time James Beard Award winner and the recipient of the IACP Bert Greene Award. Her writing on wine and food has appeared in numerous national magazines, including Saveur, Bon Appétit, Fine Cooking, and Food & Wine. She trained at the Culinary Institute of America and Chez Panisse restaurant and teaches cooking classes around the country. Visit JanetFletcher.com.
On the Web
Authors@Google: Bill Niman (Author of The Niman Ranch Cookbook) - YouTube Video