Long Way on a Little: An Earth Lover's Companion for Enjoying Meat, Pinching Pennies and Living Deliciously

by Shannon Hayes

"Every earth-conscious home cook who wishes to nourish his or her family with sustainable, local, grassfed and pastured meats should be able to do so, regardless of income," argues Shannon Hayes, "we just have to change how we're eating." In her largest, most comprehensive volume to-date, North America's leading authority on grassfed meat examines the conundrum of maintaining a healthy, affordable and ecologically sound meat-based diet, while simultaneously paying America's small sustainable farmers a fair price for their food. "But to do it," she adds, "we need to expand our menus to include more than just the prime cuts, and we need to learn how to work with leftovers."
More than just a cookbook, "Long Way on a Little" presents Hayes' practical knowledge about integrating livestock into a sustainable society with her accessible writing and engaging wit. Designed to be the only meat book a home cook could ever need, "Long Way on a Little" is packed with Hayes' signature delicious no-fail recipes for perfect roasts and steaks cooked indoors and out on the grill, easy-to-follow techniques to make use of the less-conventional, inexpensive cuts that often go to waste, tips on stretching a sustainable food budget, and an extensive section on using leftovers and creating soups; all with the aim of helping home cooks make the most effective and economical use of their local farm products or their own backyard livestock.While addressing the topic of making local food more affordable, Hayes also frankly grapples with tough health issues confronting so many Americans today, from diabetes to grain and gluten intolerance. The result is a family-pleasing, nutrient-dense, affordable cuisine that is a joy to prepare, rich in authentic flavor, and steeped in the wisdom of the world's greatest culinary traditions, all bundled together in a thought-provoking and informative book that is as stimulating to the mind as it is to the palate.Features: Recipes for cooking all major cuts of grassfed and pastured meats indoors and out on the grillCarbohydrate counts on all recipes for low carb and diabetic dietsGuide to Grain-free, Legume-free, Dairy-free and Paleo-friendly recipesRecipes for using animal fats in traditional cuisine, as well as for soaps, salves and candle-making16 page full-color insert illustrating fundamental techniques for working with whole animals: from making broth and demi-glace, grilling steaks and cutting up chickens, to rendering fat and soap, salve and candle making;Extensive section on soups and leftovers;Lively, up-to-date discussions of current issues pertaining to sustainable livestock farming in North America;Money-saving tips for making delicious meals go as far as possible

Genres: Cookbooks, Health, Cooking, Nonfiction, Food

288 pages, Paperback

First published November 1, 2012

Reviews

[Trace · Rating 5 out of 5]

What a wonderful book! I learned all about how to cook grass-fed meats (which is different from grocery store cuts) and all sorts of great tips on making your meat budget go further. I am VERY frugal with our grocery budget and didn't think I'd learn all that much new... but this book surprised me with some new tricks I'd not tried...

The chapter on leftover recipes is a real gold mine... I find I get stuck in a rut and do the same things with my left over meats... but now I have a whole new repertoire of yummies to try... :)

I borrowed this book from the library, but it will be one that I purchase for future reference.

[Suzannah · Rating 5 out of 5]

Amazing collection of resources! I just started eating meat again after 13 years of vegetarianism and veganism, and this book has taught me so much about how to cook the grassfed beef we've been buying from a local farm. Essential tips and recipes!

[Fernleaf · Rating 5 out of 5]

This is so much more than a cookbook! Although it offers a plenitude of delicious-sounding meat-centered recipes at it's heart it is a book about changing the way we think about animals in our diet. Hayes argues that we cannot have a sustainable small-farm supported food system until we are willing to use all parts of the animals that we sacrifice to our dinner tables instead of just the prime cuts. Her recipes focus on using the whole animal, especially the bones and fat since those portions represent the largest percentage of waste (and make an extremely healthful addition to your diet.) I can't wait to try out some of the techniques, and although it will take a bit longer before I'm comfortable making something like head cheese, I can't wait to slightly modify how I already make broths, and try rendering fat!

[Jen · Rating 5 out of 5]

Haven't tried any of the recipes yet, but excited to! Loved the homey feel of the book and practical recipes with all the ingredients I like to use. This one was from the library, but put in order to have for myself. Lots of good nuggets here!

[Michelle · Rating 4 out of 5]

Great cookbook for cooking real food with a Weston A. Price/paleo slant. I like Hayes' approach of cooking a protein and using it in meals throughout the week. She has some cooking tips that I'm going to try. It's not a must-own for me, but if I see it at a used book store, I'll definitely buy it.

[Jenny · Rating 3 out of 5]

I was expecting more information, than recipes. The first thirty-three pages are informative and the rest is recipes. If you're looking for a cookbook with a good variety of recipes on preparing and cooking meat, then this would be a good one.

[Numberbox · Rating 4 out of 5]

Looks really good. Should I buy mom a copy?