The Niman Ranch Cookbook by Bill Niman
From Farm to Table with America's Finest Meat

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THE NIMAN RANCH COOKBOOK traces the unlikely transformation of a modest family endeavor into a respected 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 the beef, pork, and lamb sides of the business, Bill Niman and San Francisco Chronicle food writer Janet Fletcher introduce us to the Niman ranchers, their well-cared-for animals, and a fast disappearing —but ultimately essential —way of living, eating, and doing business. Now home cooks can bring Niman Ranch from the farm to their dinner tables with 40 fail-safe recipes contributed by renowned chefs who serve Niman Ranch products in their restaurants. Frank Stitt's Steak au Poivre, Mario Batali's Penne alla Gricia, and Suzanne Goin's Grilled Tri-Tip with Black Olive Aïoli are presented alongside illustrated meat charts, easy-to-follow cooking techniques, and more than 120 full-color food and location photographs. THE NIMAN RANCH COOKBOOK is an unprecedented showcase for an unparalleled company —whose dedication to compassionate farming and responsible land stewardship is as easy to love as its delicious meat.

About Bill Niman

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JANET FLETCHER is a staff food writer for the San Francisco Chronicle and the author of many books on food and wine. She lives in Napa Valley, California. A preeminent spokesperson for quality meat in America, BILL NIMAN is a cattle rancher and founder and chairman of Niman Ranch, Inc. He has been named Food Artisan of the Year by Bon App?©tit and was granted the Glynwood Award for Environmental Stewardship. He lives in Bolinas, California.
Published September 1, 2005 by Ten Speed Press. 224 pages
Genres: Education & Reference, Cooking. Non-fiction

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The informative section on technique (focusing on cows, pigs and sheep) and collection of recipes from their customers-from the Chipotle chain's simple Braised Pork Shoulder with Tomatoes, Cumin, and Chipotle to celebrity chef Jean-Georges Vongerichten's Baeckoffe, an Alsatian lamb shoulder-are a...

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