There can be no greater testimony to the Niman Ranch's philosophy of humane organic meat production than the success it has achieved. That success is apparent in the recipes in this book: they have been contributed by chefs who use Niman Ranch meat. The list is long, the list is impressive, and you'll find recipes from the most famous such as Mario Batali to the brilliant chefs who work without the glare of publicity. Each one is an advocate of Niman Ranch Meat. But The Niman Ranch Cookbook book belongs in every library, not just for the extraordinary recipes, but also for the valuable information that constitutes part of this book.
If all you want is recipes, you will be more than satisfied with the book, but for those of us (everyone?) who care about the earth, about eating food that is healthy, not poisonous, this book offers much more. Authors Bill Niman and Janet Fletcher give the details of the story of the Niman Ranch - how it went from a small ranch to the large collective supported by more than 500 independent family farmers who raise their livestock according to the protocols established by Niman. The book is dedicated to those farmers in appreciation for their support, not of Niman Ranch, but of the policies. They have set a precedent that can be followed by farmers everywhere. There is no preaching here, just a celebration of success.
Among the more than forty fabulous recipes you will find Cafe Rouge's Meatballs with Tomato sauce - a recipe that that will change the way you make meatballs forever. There is a Pork and Squash Potpie with Corn Bread Crust from The The Green Table in New York City, Paprika and Ale-Braised Pork Stew with Chickpeas and Gremolata from Chez Panisse, Lamb Chops with Olive and Herb Crust from New Moon Cafe. Lest we forget how ingenious the ranchers and farmers who truly understand animals can be, there is Danish Pork Burgers from Phyllis Willis, a Niman Ranch hog farmer in Thornton, Iowa.
The book is rich and written with an easy, fluent style that propels you through its pages. It also contains a treasury of meat information and beautiful color shots throughout, some shots taken on location by Laurie Smith and some shots mouthwatering close-up of food by Scott Peterson.
Niman Ranch products are available at specialty food retailers or through the company web site, and are served at more than a thousand restaurants nationwide, including Jean Georges in New York City, White Dog Café in Philadelphia, Pasqual’s in Santa Fe, and The Slanted Door in San Francisco.
Niman Ranch is donating its share of royalties to the Niman Ranch Fund, which assists nonprofit organizations that support humane animal husbandry, family farming, and sustainable agriculture.
Thank you, Niman Ranch. May your tribe increase.
About the Authors:
BILL NIMAN is a cattle rancher and founder and chairman of Niman Ranch, an alliance of family farms and ranches that all adhere to a strict code of natural animal husbandry. He has been named Food Artisan of the Year by Bon Appétit and was granted the Glynwood Award for environmental stewardship. He lives in Bolinas, California .
JANET FLETCHER is a staff food writer with the San Francisco Chronicle and the author or coauthor of 18 books on food and wine. She is a two-time recipient of the James Beard Award as well as the Bert Greene Award for newspaper journalism. She lives in California’s Napa Valley.
The authors have kindly shared these recipes:
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