Pork: the other red meat -- Beef: pasture perfect flavor -- A farm feast menu for spring -- Lamb & goat: the new old tastes -- Chicken: healthier, tastier birds -- A New Year's Eve farm menu -- Foundation recipes: breads, preserves, stocks and more.
Summary:
Shares recipes highlighting key ingredients to illustrate their versatility and encourages readers to use as much of the animal as possible.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.