Title: Really really helpful!
Review: OK, I'm endeavoring to buy local. I shop the farmers' markets, purchase my poultry locally, buy eggs from a farm, and do my best to cook (and eat!) in season. But... industrial pork (for one example) is generally more tender and moist than when I've cooked my locally grown and slaughtered pig. No longer! This book helped me understand that pasture-raised meat is more lean and therefore requires some nuanced cooking methods. Just last night I used the recipe for brined pork roast (water, salt, honey, cardamom seeds, black pepper, fresh ginger) -- brined a 5lb. fresh ham roast for about 24 hours inn this concoction. The results exceeded my hopes! Flavorful, moist, and tender! (And the roast was from the same half-pig we'd earlier found dry and tough.) I'm now eager to try more recipes -- I recommend this book!
Is this product review negative?