Niman Ranch Cookbook or Hot Dogs from Almost Heaven

Niman Ranch Cookbook: From Farm to Table with America's Finest Meat

Author: Bill Niman

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.

* Includes 40 recipes contributed by renowned chefs who champion Niman Ranch meats, including Frank Stitt, Mario Batali, and Suzanne Goin.

"Bill Niman's obsession for creating the best product possible has made his Niman Ranch meats a cut above the rest."
-Bon Appetit

"The Niman Ranch Cookbook shows what responsible, humane, nonagribusiness ranching can be . . . It's an instructive, well-told, and even inspiring story-and grateful chefs have contributed many good recipes."
-New York Times

Library Journal

This work is far from being just a cookbook. In nearly 100 pages, ranch founder Niman and San Francisco Chronicle food writer Fletcher describe the humane and natural methods used to raise the cattle, pigs, and lamb whose meat bears the Niman Ranch label. These animals are raised on family-owned and -operated farms that must meet exacting standards to qualify as suppliers. The Niman way calls for rotating fields to prevent soil erosion, avoiding hormones and antibiotics, and treating the animals respectfully, allotting plenty of space for them to graze. Most of the book's recipes come from renowned chefs who have used Niman meats; others come from the ranchers themselves. Though the beef, pork, and lamb are all-American, the recipes feature flavors from Mexico, the Middle East, France, Germany, Italy, and more. Each recipe comes with start-to-finish times, as many are slow-cooked bistro-type dishes. Illustrated meat charts and full-color food and location photographs are plentiful. This book will satisfy consumers interested in learning more about naturally raised meats and how to prepare and enjoy succulent meat dishes. Highly recommended.-Ann Weber, Bellarmine Coll. Preparatory Lib., San Jose, CA Copyright 2005 Reed Business Information.

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Hot Dogs from Almost Heaven: A Hot Dog Lover's Best Friend

Author: Harry Lynch

In Hot Dogs from Almost Heaven--written by foodie, chef, and hot dog lovers' best friend Harry Lynch-Lynch pays tribute to the hot dog, aka the frankfurter, or the "gimme one with slaw and chili." Hailing from West Virginia, Lynch is a crowd pleaser. He imparts an arsenal of recipes for dogs and their fixin's, all the while making you laugh.

He includes recipes for chili, toppings, side dishes, and the perfect desserts to accompany your frankfurter fantasy. You'll be ready for company whether you want to cook dogs Chicago-style for two, Coney Island-style for twenty or West Virginia-style for ninety. And you and your guests will be holding your sides the whole time from both laughing and eating.