In her largest, most comprehensive volume to-date, North Americas leading authority on grassfed meat examines the conundrum of maintaining a healthy, affordable and ecologically sound meat-based diet, while simultaneously paying Americas 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.
