CONTEST CLOSED! Thanks everyone.
Several of the last few Cookus Interruptus cookbook giveaways have been vegetarian-based. So to keep the score balanced, we’re giving a big yee haw to Lynne Curry’s new hardback book Pure Beef.
This 276-page book with color photography is an up-close look at grass-fed beef. “Complete with learning recipes in every chapter and detailed beef cut and butchering illustrations, this cookbook presents a trove of modern and creative beef recipes arranged by cut for easy reference. It will inform and inspire you on your personal journey to eating sustainably and well.”
There are over 140 recipes included that celebrate flavors from every culture. I’m eying Jamaican Jerked Tri-Tip with Coconut Scallion Rice and Feta Stuffed Sliders as I type. Her introduction is titled “How a Former Vegetarian Came to Write a Beef Cookbook and Why it Had to be Written”. She’s sure right on the “why” part. There talk a’plenty about why we should purchase grass-fed beef but little accurate information about how to treat it and cook it well. Until Lynne stepped forward.
Generous in fat, protein and rich in heme iron, beef has been an American staple for centuries. In the 1970′s as (questionable) reports linked fat and cholesterol with rising heart disease, eating beef fell out of favor, was even considered dangerous. As consumers began to be more aware of how industrial meat is raised, plant-food became even more in vogue. But as we have begun to uncover questions about linking beef to heart disease (read “Put Cream in Your Coffee“) and ranchers raising beef on grass came into the limelight (thank you Mr. Pollan) – well the bad reputation of enjoying a hamburger is melting away. Grass-fed beef has much lower overall fat than beef raised in factories and more omega-3 fatty acids, Vitamins A and E, minerals and (ta da) FLAVOR!
Convinced? I thought so. Here’s how to enter:
1. Be a subscriber of Cookus Interruptus Not a subscriber yet? Type your email address in the subscribe box right up there on the right above the blue navigation box. There’s also a place to subscribe on our home page (upper left).
2. Be a friend on Cookus Interruptus facebook. Not our facebook friend? Easy. Go to the Cookus Facebook page and click the thumbs up “like”.
3. What is your must-have condiment for a hamburger (or veggie burger) and why? I like them all – dijon mustard, fresh tomato slice, all that, BUT I simply can’t have a burger of the meat or non-meat kind without a dill pickle Why – the crunch, the acidic flavor and if the pickle is naturally-fermented – the digestive element. Anybody with me?
Your turn. Type your answer as a comment to this post.
4. Contest ends at 5pm on April 21. Check your email on April 22nd . The winners will be chosen by random.org. If you don’t respond to your “winner” email within 48 hours, we will choose a new winner (tough love…).