framing fowl
On a mission
Most of us are familiar with the book Nourishing Traditions. What other books or websites do you recommend for traditional food preparation and what do you like about that particular source?
One of my favorites is The Lost Art of Real Cooking. I read it like you would read a novel, then I went back and am now experimenting with the recipes. It's a no nonsense, back to the basics with very little measuring sort of book.
I also just bough Tender Grassfed Meat by Stanley Fishman. It is a wealth of information on properly cooking grass-finished beef, bison and lamb. I've read the first three chapters and he is able to really pinpoint the cooking differences between feedlot meat, grass fed/grain finished, and grass fed/grass finished meat. I still haven't made anything from his recipes yet. I'll keep you posted on that.
One of my favorites is The Lost Art of Real Cooking. I read it like you would read a novel, then I went back and am now experimenting with the recipes. It's a no nonsense, back to the basics with very little measuring sort of book.
I also just bough Tender Grassfed Meat by Stanley Fishman. It is a wealth of information on properly cooking grass-finished beef, bison and lamb. I've read the first three chapters and he is able to really pinpoint the cooking differences between feedlot meat, grass fed/grain finished, and grass fed/grass finished meat. I still haven't made anything from his recipes yet. I'll keep you posted on that.
