The Niman Ranch Cookbook

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Description: When Bill Niman bought eleven undeveloped acres in the bohemian seaside town of Bolinas, Californa, in the early 1970s, his only goal was to grow his own food among the local progressive community. The foundation of what would become today's acclaimed Niman Ranch operation was laid when a ranching family up the road gave Niman six orphan calves, which he brought home in gunnysacks and bottlefed on goat's milk. 

The Niman Ranch Cookbook traces the unlikely transformation of this modest family endeavor into a model of sustainable farming -- one that is supported by more than 500 independent family farmers raising cattle, pigs, and sheep according to Niman's strict animal husbandry protocols. Bill Niman, along with San Francisco Chronicle food writer Janet Fletcher, introduces us to the Niman ranchers, their beloved animals, and a fast disappearing -- but ultimately essential -- way of living, eating, and doing business. 

Featuring more than forty recipes contributed by chefs who serve Niman Ranch meat in their restaurants, this collection includes such dishes as Frank Stiff's Steak au Poivre, Mario Batali's Penne alla Gricia, Suzanne Goin's Grilled Tri Tip with Black Olive Aioli, and Dan Barber's Spicy Lamb Sausage. Packed with illustrated meat charts, easy-to-follow cooking techniques, and more than 120 full-color photographs, The Niman Ranch Cookbook is a showcase for a dedicated company whose compassionate farming and responsible land stewardship result in "the finest tasting meat in the world." 

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Condition: Good condition with very light cover edge wear.