Due to high demand, we are experiencing delays. We anticipate orders to resume on 9/13. Further questions,click here.
BackDue to high demand, we are experiencing delays. We anticipate orders to resume on 9/13. Further questions,click here.
Due to high demand, we are experiencing delays. We anticipate orders to resume on 9/13. Further questions,click here.
Due to high demand, we are experiencing delays. We anticipate orders to resume on 9/13. Further questions,click here.
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by Pre Brands June 18, 2021
Collecting cookbooks is a food-lover’s weakness. Drunk shopping at midnight? Five new cookbooks may show up at your door within the week. Garage sales, estate sales, Grandma’s house—all goldmines for cookbooks from the 60’s and 70’s waiting for us to reopen their pages. We may strike out and have a cookbook try and tell us to make spaghetti in the microwave,Betty Crocker’s Microwave Cookbook circa 1981. But more often than not, a cookbook will not only teach us the correct ratio of oil to vinegar but transport us to a period in time, a personal story, a chef’s kitchen.
A cookbook is not only the instructions to bring together ingredients in a dish, it is what those ingredients cantell you about what is available to that generation and location. Different ingredients, flavors, herbs and spices create stories. Stories create history. So really, cookbooks should be referenced in history classes.
To celebrate Juneteenth (and it finally becoming a federal holiday!), we are urging you to take inventory of your cookbook shelf. Are the recipes and Black chefs that shaped American cuisine next to your copy of Mastering the Art of French Cooking? If not, it’s time to add a few missing chapters in history to your cookbook collection and celebrate and learn from these Black authors.
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1. The Cooking Gene by Michael W. Twitty |
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2. Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin |
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3. The Dooky Chase Cookbook by Leah Chase |
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4. The Taste of Country Cooking by Edna Lewis |
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5. The Black Family Reunion Cookbook by National Council of Negro Women |
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6. Carla Hall’s Soul Food: Everyday and Celebration by Carla Hall |
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7. Early Enough: A Southern Girl's Love Letter to Brunching, Banter, and the Perfectly Paired Cocktail by Courtnee Futch |
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8. In Bibi’s Kitchen: The Recipes and Stories of Grandmother's from the Eight African Countries that Touch the Indian Ocean by Hawa Hassan & Julia Turshen |
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9. The Rise: Black Cooks and the Soul of American Food: A Cookbook by Marcus Samuelsson |
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10. Son of a Southern Chef: Cook with Soul by Lazarus Lynch |
by Pre Brands September 17, 2021
by Pre Brands August 02, 2021
by Pre Brands July 23, 2021
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"Real talk...since my cancer was environmental and not hereditary I am super conscious of what goes into my body, especially protein. Post chemo left my body super low in iron so steak remains in my diet. I found Pre a few months ago and it’s the only meat I buy. Grass-fed, no added hormones and most importantly affordable. Eat better for your body people!"
jaqueline"Your steaks, especially the sirloin, ribeye, and filet mignon are absolutely delicious. Wasn’t sure how these cuts would taste grilled but they taste just as good if not better than cuts I’ve had a top notch steakhouses."
Mario"When our son was diagnosed with a rare medical disorder, it meant that we would have to change our diet as a family. Because his metabolism doesn’t function like a typical person’s, we have to be very careful about what we feed him. One of the changes we made was to use more grass-fed and finished beef in our cooking. We decided to give Pre a try, and we are so happy with the quality and taste of the meat. Buying from Pre gives us peace of mind and we feel confident knowing that we are using a product in the top of its class."
Lindsay"This beef is AMAZING! I'm from Wisconsin so a huge steak lover. This is some of the best beef, I've experienced and I've had beef around the world. It's a must try, and you'll understand what I mean."
Tracy"My husband and I loved having these filets once a week. I sear both sides and "in-between" in a very hot small Lodge cast iron skillet. I use a spatter guard. Then I place the skillet in a 400 degree oven for between 2min. 10-20 seconds. Perfect medium minus filets. My mouth is watering as I write this!!"
Mary M."These steaks and other Pre products have been a staple in our home for over a year now and we continue to be fully satisfied with their consistently good quality and flavor. They are the perfect size, are delicious and easy to cook. Add Pre’s amazing customer service to it and you end up with an exceptional overall product!"
K.G."Best steak I've had in a long time. I love being able to order grass fed beef that is way better than I can find in grocery stores. Really tastes great on the grill . I'm addicted to it now."
Jeff S."First time trying the 10 Pack New York Strips. Oh My! had an unexpectedly warm day and whipped out the grill. Enough said. Delish !!!! Steaks are equally cut making cooking much easier for the desired temp."
Lu H.
