What should we eat? I write cookbooks for people to understand where their food comes from and how best to cook it at home.
“Pure Beef is here to help ease our minds and teach us all about cooking with grass-fed beef.” wrote The Kitchn.
Now re-released in hardcover, Pure Beef is still the best all-around cooking guide for grassfed beef from a professional chef and food writer.
Grass Fed: The Complete Pasture to Plate Cookbook is the title of my cookbook in progress. It is all about pasture-raised foods—from milk, cheese and eggs to chicken, pork, lamb and beef. I promise lots of wholesome recipes using less meat and loads of veggies. Like Pure Beef, it based on my experiences living among small farms and ranches in Oregon and using local products as a chef and to feed my own family.
As an experienced editor and project manager, as well as an author with extensive publication credits, I understand what it takes to bring a cookbook concept into print. I am eager to collaborate on cookbook projects.
Contact me about your project.
Want More Recipes?
In addition to cookbooks, I write recipes regularly for my Forage blog as well as for print and online publications, including Fine Cooking, the Oregonian and Relish. My recipe for prime rib with mustard and herb butter got picked to be a Genius Recipe on Food52.