Beef represents a return to "classic" ranching- grass-fed, grass-finished cattle that produce meat that consistently tastes better and is better for you than grain-fed modern methods realize. Statistics show that demand for organic and natural food is increasing 20 percent per year, and Tallgrass itself is growing 20 percent each month.The Prairie Table Cookbook will immerse readers in the cowboy's world, with anecdotes, letters and photographsfrom the heyday of the Kansas cattle trade. Historical recipes "from the trail" sit next to their modern equivalents, using Tallgrass Beef. Celebrity chefs, such as Charlie Trotter and Rick Bayless, supply their favorite recipes.Includes 77 great-tasting recipes suitable for modern kitches, plus many more presented as historical artifacts or for the truly adventurous modern chef. Plus read Bill Kurtis's insights about the grass-fed beef movement and how he came to found Tallgrass Beef.

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