The Niman Ranch Cookbook traces the unlikely transformation of this modest family endeavor into a model of sustainable farming -- one that is supported by more than 500 independent family farmers raising cattle, pigs, and sheep according to Niman's strict animal husbandry protocols. Bill Niman, along with San Francisco Chronicle food writer Janet Fletcher, introduces us to the Niman ranchers, their beloved animals, and a fast disappearing -- but ultimately essential -- way of living, eating, and doing business.
Featuring more than forty recipes contributed by chefs who serve Niman Ranch meat in their restaurants, this collection includes such dishes as Frank Stiff's Steak au Poivre, Mario Batali's Penne alla Gricia, Suzanne Goin's Grilled Tri Tip with Black Olive Aioli, and Dan Barber's Spicy Lamb Sausage. Packed with illustrated meat charts, easy-to-follow cooking techniques, and more than 120 full-color photographs, The Niman Ranch Cookbook is a showcase for a dedicated company whose compassionate farming and responsible land stewardship result in "the finest tasting meat in the world."
The Niman Ranch Cookbook combines the story of meat pioneer Bill Niman and his ranch. Recipes from top restaurants that serve Niman Ranch meat in their establishments are also found inside this very special coffee table worthy cookbook.
Join the cooks, the guests, and the fifty-eight members of the Dude Ranchers' Association as they swap genuine ranch recipes, menus, stories, lies, and memories of the Old West. The Dude Ranch Cookbook will bring a whiff of campfire smoke to your kitchen for breakfast, lunch, or dinner. As Dude Rancher Bill Jones says, "If you don't like 'e, read the recipe again. You probably done something wrong."