Niman Ranch Cookbook

By JULIETTE ROSSANT The Niman Ranch Cookbook: From arm to Table with America's Finest Meat (Ten Speed 2008) by Bill Niman and Janet Fletcher may be full of good recipes using Niman Ranch beef, pork, and lamb, but it is really about the story of how Niman Ranch became such an important leader in changing how we raise and slaughter animals. Mark Bittman writes in the Foreword: "Niman Meat" has become a catch phrase in the restaurant industry. Many chefs routinely say, "We're using Niman ranch meat" – sometime even when they aren't! ¬– to let people know that they care about quality, flavor, and the way in which the meat was raised, and handled. (p. x) It turns out that Niman Ranch is supplied by other ranches that raise animals humanely. Its pork company is partly owned by the hog farmers. These Pig farmers, joining with our lamb and cattle ranchers, have helped us create a small-farm network that spans the nation. Our lamb comes from a half=dozen ranches in California's Sacramento River Delta and three ranches in Utah. Because of these two areas' complementary climates, we can supply young lamb all year. (p. 8) The second chapter profiles the beef ranching operations, including the protocols under which Niman Ranch raises its animals. There are plenty of photos by Laurie Smith of cute animals, cute kids, and earnest ranchers. The third chapter profiles the Niman pork operation, from answering Where Does the Waste Go? (p. 64) to How We Score Pork (p. 69). Finally in the lamb operation is profiled in the fourth chapter including sections on managing predators (p. 81). The book then turns to the meat itself, first a chapter on shopping and identifying cuts of meat and then a guide to preparing meat. It includes a description of underappreciated gems (p. 93 for beef) like Bavette Steak and Flatiron Steak, which are no longer true secrets. Finally, there are recipes that come from chefs, writers and Niman's own ranchers. Frank Stitt donated his Steak au Poivre (p. 136), Ribs wtih Saurerkraut and Apples Bill Telepan, and Baeckoffe from Jean-Georges Vongerichten. It is an interesting and varied collection. The recipes don't call for Niman products, just particular cuts of pork, beef, or lamb. Bring The Niman Ranch Cookbook book over when your buddy or your boss gets a new outdoor barbecue. You might just get better food the next time you visit that is made from better ingredients. And you'll help spread the good word about why it is important to buy meat from humanely treated animals. Previous articles: [Cookbook Reviews - complete] Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, blogging, food blogging --> back to Super Chef