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9781635617016

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Lynne Curry is a freelance writer who grew up in on the New England coast and moved to the Pacific Northwest in 1989. She landed on Lummi Island off the Washington coast where the traditions of sustainable fishing, organic gardening, and canning were the way of life. She pursued professional culinary training in Seattle, receiving scholarships from the International Association of Culinary Professionals and Women Chefs & Restaurateurs for advanced study in France and New York. A former vegetarian, Lynne grew to love locally raised grassfed beef when she moved to Oregon's remote Wallowa Valley in 2001. She learned to cook every cut drawing on her professional cooking experience and learning from the locals. Her recipes offer a balanced approach to including meat--with a healthy dose of fresh vegetables and whole grains--in a smart and sustainable diet. A James Beard Award nominee, Lynne is a contributing writer for Zester Daily and her food writing and recipes have appeared in major newspapers and national magazines. She has published food essays in ""Food and Booze: A Tin House Literary Feast"" and ""The Oxford Encyclopedia of American Food & Drink."" Lynne is the founder of her local Slow Food chapter and works as a private chef, cooking teacher, and product consultant. Learn more at www.lynnecurry.com Pure Beef is her first book.

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