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Book Jacket

168 pages
Apr 2008
Left To Write Press

The Farmer and the Grill

by Shannon Hayes

Review  |   Author Bio  |  Read an Excerpt


Call it what you will, range fed, grass fed, pastured, this pampered livestock raised with nary an antibiotic or concentrated factory food supplement provides bursting-with-flavor meat. Having lived more decades than I care to innumerate, I can remember the honest taste of real meat and have delighted in once again finding such among the ‘organic’ foods becoming so popular at our local grocery stores. Now Shannon Hayes presents us with a cookbook dedicated to these meats, The Farmer and The Grill.

A pastoralist, flea-market retailer of her meat, and globe-trotting knowledgeable cook, Shannon provides useful, interesting, smack-on-the-button information. She discusses the psychology of barbecuing; how grass fed meats are different in handling and taste from allotment raised meat; the health benefits of grass-fed meat, and freedom from worry about animal diseases affecting us; the various types of grills, their pros and cons and best uses; the equipment needed (much of which you may already have); and all the ins and outs of how to do it. Then, she moves on to recipes: for beef, pork, lamb and poultry with a wide variety of sauces; and concludes with an engaging chapter on Argentinean grilling, including their barbecue pit, the Parilla.

Consider these recipes (all with full directions that keep you from making mistakes and insure that you get wonderful, rich taste):


Grilled Steaks in a Cilantro-Olive Paste - which, just as Shannon says’ is elegant yet simple to prepare.

Salmeura - a salt saturated, garlic flavored water, which you drizzle on the meat just minutes before it is finished cooking. Its recommended for all meats and does indeed add a delectable crust and taste.

Texas Style Steak Rub, redolent with cumin, chili, garlic, and Turbinado sugar. Several Barbecue Sauces, including one based on beer.


Sesame Grilled Lamb Chops, with an Eastern flavor coming from garlic, ginger, sesame oil, and more.

Directions for making your own Garam Masala Lemon-Garlic Lamb Kebabs


Not to be outdone by Lamb - Mediterranean-Style Pork Kebabs

Chili Chocolate Pork Ribs -paprika, cocoa, chili, cinnamon all add up to an exotic flavor

Coffee Allspice Jerk Paste - for marinating more than Pork

Maple Bourbon Barbecued Ham

Barbecue Slaw with all those wonderful spices Shannon uses so deftly


Chicken with Mustard Glaze

Curried Chicken Salad

Asian Style Chicken Salad - with its special dressing

Sesame Ginger Vinaigrette

And last, but definitely not least because Shannon talks about it throughout this book -


Asado (slow roasted beef short ribs)

Salsa Criolla

Ensalada de Papas y Huevos - just 5 ingredients make this luscious potato salad

Written in a chatty, informative manner, The Farmer and The Grill is an interesting lesson in a specialized cuisine, as well as a very useful cookbook. Well worth putting on your recipe shelf. -- Donna Eggett,

Book Jacket:

When The Grassfed Gourmet was released, Shannon Hayes woke up the nation with the radically simple idea that understanding the world of sustainable farming naturally leads to understanding great food. Thousands of cooks – both beginners and seasoned epicureans alike, discovered the thrill of working with grassfed and pastured meats with her simple, delectable recipes that made “real food real simple,” and her passionate prose that told the story of pasture-based farming, one of the country’s greatest food and environmental movements.

Now, America’s favorite foodie farm girl takes us on yet another culinary adventure as she explores the world of grilling, barbecuing and spit-roasting grassfed and pastured meats. Packed with fool-proof techniques, tasty and easy-to-cook recipes, witty anecdotes and insightful essays, this new little gem from Shannon Hayes promises to rapidly grow dog-eared and care-worn as it accompanies socially conscious cooks into the kitchen, out to the grill, then onto the back porch swing for some delicious reading.