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Good Meat

by Deborah Krasner

With the organic gardening movement firmly in place, foodies, restaurateurs and people who care about what they eat are now turning their attention squarely onto their meat: where it comes from, how it lived, and how it died. More than ever, people are starting to care about humanely raised meat, realizing that organic farming is simply one part of a larger puzzle. With the local, sustainable movement gaining traction across the country, Krasner has written Good Meat, a comprehensive book about humanely raised meat with tips on sourcing it, a thorough analysis of familiar and not-so-familiar meats (such as rabbit and goat), and more than 200 recipes for pork, beef, lamb, goat, poultry and game, including cuts that might be unfamiliar to many a carnivore.


01 September, 2010

About Deborah Krasner

Deborah Krasner's articles on food, design, and kitchen equipment have appeared in "Food & Wine, Bon Appetit, " and "Cooks Illustrated, " among others. A regular guest on Public Radio International's "The Splendid Table" with Lynne Rossetto Kasper, Krasner is also an active member of the International Association of Culinary Professionals (IACP), a Certified Culinary Professional (CCP), and she serves on the board of "Gastronomica" magazine. 


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