Also by Shannon Hayes

The Grassfed Gourmet Cookbook
Healthy Cooking and Good Living with Pasture-Raised Foods

$22.95 order here

- A definitive guide to the health, animal welfare, environmental, and culinary benefits of grass-fed foods.
-  Simple strategies for finding, preparing, and cooking pasture-based foods as well as techniques for getting the most out of your purchases.
- More than 125 delicious recipes by some of today’s best pasture-based farmers, featuring beef, lamb, pork, venison, bison, goat, veal, poultry, rabbit and dairy products.
- Countless tools to help farmers market their products, including cutting instructions, explanations for consumer who choose to buy whole, half and quarter animals, and easy-to-read reference charts matching all the cuts on an animal with the appropriate cooking methods.

“Finally.  A cookbook that does justice to the superb quality of the meat, eggs, and dairy products from grass-fed animals.  Shannon Hayes takes the mystery out of cooking products from pastured animals.  Once you’ve read her book, you, too, will be a ‘grass-fed gourmet.”  – Jo Robinson, author of Pasture Perfect, coauthor of The Omega Diet, creator of www.eatwild.com

“The Grassfed Gourmet Cookbook is a required companion for all of us who wish to enjoy these foods and support a better way of farming and eating.”  — Bruce Aidells, author of The Complete Meat Cookbook.

“Authoritative and Accessible.”  – The New York Times

The Farmer and the Grill:  A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat…and for saving the planet, one bite at a time.

$21.95 order here

In her first book, The Grassfed Gourmet, Shannon Hayes introduced a radically simple idea: understanding the world of sustainable farming naturally leads to understanding great food. Thousands of new and seasoned cooks discovered the thrill of working with grassfed and pastured meats .  Her simple, delectable recipes made “real food real simple,” and her passionate prose told the story of pasture-based farming, one of the country’s greatest food and environmental movements.

Now, this foodie farm girl takes us on yet another culinary adventure as she explores the world of grilling, barbecuing and spit-roasting grassfed and pastured meats. Packed with fool-proof techniques, tasty and easy-to-cook recipes, witty anecdotes and insightful essays, this new little gem from Shannon Hayes promises to rapidly grow dog-eared and care-worn as it accompanies socially conscious cooks into the kitchen, out to the grill, then onto the back porch swing for some delicious reading. Features:
• guidelines for sustainable, environmentally friendly outdoor cooking
• hints from “the inside” on selecting and working with pasture-based farmers
• principles for accommodating for natural variation in grassfed and pastured products
• fabulous recipes for all cuts of pasture-raised beef, lamb, pork and poultry
• delicious herb rubs, marinades and barbecue sauces to make at home
• tips on authentic, Argentine-style asado cooking
• myriad suggestions for having fun in the kitchen while nourishing your family and world

Praise for The Farmer and the Grill:
“I was a miserable vegan but came to my senses. Now I’m a happy carnivore, but I have everything to learn about cooking meat. Before I discovered Shannon Hayes, I ruined too many grass-fed steaks. Her books are the grass bibles – for eaters.” – Nina Plank, author of Real Food: What to Eat and Why.

“All of us who have struggled with grilling nuances on our pastured meats and poultry will find this book both liberating and empowering.” – Joel Salatin, Polyface Farm, author of Holy Cows and Hog Heaven, Everything I Want to do is Illegal, and other books

“Shannon Hayes is a gem: rare is the cook today who has a more intimate relationship with her food. Precious few food writers know more about meat and the gentle creatures from which it comes, and fewer still can write of it with this much sure-footed wisdom, passion, and charm.” –Damon Lee Fowler, author of Classical Southern Cooking and New Southern Baking

“An impressive and thoroughly ‘cook friendly’ collection of recipes covering all cuts of pasture-raised beef, lamb, pork and poultry…an enthusiastically recommended addition to personal and community library cookbook collections.” – Midwest Book Review

“Authoritative and Accessible” The New York Times