The Niman Ranch Cookbook

The Niman Ranch Cookbook

From Farm to Table with America's Finest Meat

by Bill Niman and Janet Fletcher

Paperback / softback Publication Date: 01/06/2008

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.

Cookery dishes & courses
Paperback / softback
Publication Date:
Potter/Ten Speed/Harmony/Rodale
Country of origin:
United States
Dimensions (mm):
Janet Fletcher

Janet Fletcher is the author or co-author of more than 25 books on food and beverage, including Cheese & Wine (more than 85,000 copies sold); The Cheese Course; and Eating Local.

Janet is a former staff food writer for the San Francisco Chronicle whose journalism earned three James Beard Awards and the IACP Bert Greene Award.

Her food writing has appeared in numerous national publications, including The New York Times, Saveur, Bon Appétit, Better Homes & Gardens and Food & Wine.

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