The Ethical Meat Handbook, Revised and Expanded 2nd Edition PDF Download
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Author: Meredith Leigh
Publisher: New Society Publishers
ISBN: 1771423129
Category : Cooking
Languages : en
Pages : 646
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Book Description
A delicious alternative to the status quo when it comes to how we farm, cook, and eat Nutrition, environmental impact, ethics, sustainability – it seems like there's no end to the food factors we must consider. At the center of the dietary storm is animal-based agriculture. Was your beef factory farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat? Most efforts to unravel the complexities of the production and consumption of animals tend to pit meat eaters and vegetarians against each other. In this 2nd edition of The Ethical Meat Handbook, Meredith Leigh argues that by assuming responsibility for the food on our fork and the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This new edition covers: Integrating animals into your garden or homestead Step-by-step color photos for beef, pork, lamb, and poultry butchery 100+ recipes for whole-animal cooking Culinary highlights: preparing difficult cuts, sauces, and extras Charcuterie, including history, general science, principles, and tooling up The economics and parameters for responsible meat production. Eating diversely may be the most revolutionary action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook 2nd Edition challenges us to take a hard look at our dietary choices, increase self-reliance, and enjoy delicious food that benefits our health and our planet.
Author: Meredith Leigh
Publisher: New Society Publishers
ISBN: 1771423129
Category : Cooking
Languages : en
Pages : 646
Get Book Here
Book Description
A delicious alternative to the status quo when it comes to how we farm, cook, and eat Nutrition, environmental impact, ethics, sustainability – it seems like there's no end to the food factors we must consider. At the center of the dietary storm is animal-based agriculture. Was your beef factory farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat? Most efforts to unravel the complexities of the production and consumption of animals tend to pit meat eaters and vegetarians against each other. In this 2nd edition of The Ethical Meat Handbook, Meredith Leigh argues that by assuming responsibility for the food on our fork and the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This new edition covers: Integrating animals into your garden or homestead Step-by-step color photos for beef, pork, lamb, and poultry butchery 100+ recipes for whole-animal cooking Culinary highlights: preparing difficult cuts, sauces, and extras Charcuterie, including history, general science, principles, and tooling up The economics and parameters for responsible meat production. Eating diversely may be the most revolutionary action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook 2nd Edition challenges us to take a hard look at our dietary choices, increase self-reliance, and enjoy delicious food that benefits our health and our planet.
Author: Meredith Leigh
Publisher: New Society Publishers
ISBN: 1771421932
Category : Cooking
Languages : en
Pages : 259
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Book Description
Small-scale meat processing and preservation for the home cook. Nutrition, environmental impact, ethics, sustainability-it seems like there's no end to the factors we must consider when we think about our food. At the center of the dietary storm is animal-based agriculture. Was your beef factory-farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat? Most efforts to unravel the complexities of the production and consumption of animal protein tend to pit meat eaters and vegetarians against each other. The Ethical Meat Handbook seeks a middle ground, arguing that by assuming full responsibility for the food on our fork, and more importantly, the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This hands-on, practical guide covers: Integrating animals into your garden or homestead Basic butchery: whole animal, primals, subprimals, and end-cuts, including safety and knife skills Charcuterie: history, general science and math principles, tooling up, and recipes Culinary highlights: getting creative, preparing difficult cuts, sauces, ferments, difficult cuts and extras. Eating diversely may be the most revolutionary and proactive action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook challenges us to take a hard look at our individual dietary choices, increase our self-reliance and at the same time enjoy delicious food that benefits our health and our planet.
Author: Meredith Leigh
Publisher: New Society Publishers
ISBN: 9780865719231
Category : Cooking
Languages : en
Pages : 288
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Book Description
In this 2nd edition of The Ethical Meat Handbook author Meredith Leigh argues that by assuming responsibility for our food and the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. Featuring 100+ recipes, and discussions around responsible meat production and economics.
Author: Laura Dalrymple
Publisher: Allen & Unwin
ISBN: 1760874914
Category : Cooking
Languages : en
Pages : 449
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Book Description
Heartfelt and wonderfully written, this is the kind of cookbook only butchers who think we should eat less meat could write.' MATTHEW EVANS 'I can't recommend this book highly enough - science-focused but with a contagiously energetic optimism, it's the antidote to despair we so desperately need. Read it, give it to your friends, then cook for them with whole, natural food. We can start repairing our land and nourishing our souls by dinner time.' CHARLOTTE WOOD We live in an affluent era marked by an increasingly fraught relationship to food, and meat is arguably the most controversial ingredient. There is a communal ache for authenticity, for a way forward with good conscience. The Ethical Omnivore explores the solution: living with a conscience; asking the right questions of whomever sells you meat or of the labels you read; and learning how to respect the animal so much that you're willing to cook something other than chicken breast. This book traces how animals can be raised ethically and demonstrates some ways regenerative farmers are outstanding in how they care for their animals. It offers tried-and-tested recipes from the Feather and Bone community, from simple and easy weeknight meals to slow roasts for special occasions. And it shows all of us how to live with less impact on the animals and environment that support us. The Ethical Omnivore is a user-friendly recipe and handbook that will open your eyes to a better way to buy, cook and eat.
Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898
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Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Author: Michael Huemer
Publisher: Routledge
ISBN: 0429638000
Category : Philosophy
Languages : en
Pages : 100
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Book Description
After lives filled with deep suffering, 74 billion animals are slaughtered worldwide every year on factory farms. Is it wrong to buy the products of this industry? In this book, two college students – a meat-eater and an ethical vegetarian – discuss this question in a series of dialogues conducted over four days. The issues they cover include: how intelligence affects the badness of pain, whether consumers are responsible for the practices of an industry, how individual choices affect an industry, whether farm animals are better off living on factory farms than not existing at all, whether meat-eating is natural, whether morality protects those who cannot understand morality, whether morality protects those who are not members of society, whether humans alone possess souls, whether different creatures have different degrees of consciousness, why extreme animal welfare positions "sound crazy," and the role of empathy in moral judgment. The two students go on to discuss the vegan life, why people who accept the arguments in favor of veganism often fail to change their behavior, and how vegans should interact with non-vegans. A foreword, by Peter Singer, introduces and provides context for the dialogues, and a final annotated bibliography offers a list of sources related to the discussion. It offers abstracts of the most important books and articles related to the ethics of vegetarianism and veganism. Key Features: Thoroughly reviews the common arguments on both sides of the debate. Dialogue format provides the most engaging way of introducing the issues. Written in clear, conversational prose for a popular audience. Offers new insights into the psychology of our dietary choices and our responsibility for influencing others.
Author: Erick Valdés
Publisher: Springer Nature
ISBN: 3031294513
Category : Philosophy
Languages : en
Pages : 770
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Book Description
The Handbook of Bioethical Decisions is aimed at addressing and analyzing the most important ethical concerns and moral quandaries arisen in biomedical and scientific research. As such, it identifies and problematizes on a comprehensive range of ethical issues researchers must deal with in different critical contexts. Thus, the Handbook, Vol. I, may be helpful for them to make decisions and deliberate in complex practical scenarios. In this fashion, the volume reunites different points of view to give readers room enough to get a better knowledge and take their own position on pressing bioethical issues of the day. Consequently, this work seeks to engender dense ethical epistemology scientists can count on when conducting latest generation biomedical research. By bringing together an impressive array of contributions on the most important elements and categories for “at the bench” bioethical decisions as well as offering chapters by some of the most world renowned and prominent experts in bioethics, the Handbook, Vol. I, is a paradigmatic text in its area and a valuable resource for courses on bioethics, and biomedical research, as well as courses that discuss ethics and the biosciences at different professional levels, biomedical industry, pharmacological companies and the public sphere in general.
Author: Callene Rapp
Publisher: New Society Publishers
ISBN: 1771423366
Category : Technology & Engineering
Languages : en
Pages : 359
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Book Description
Every farm needs a cow – open the gates! With an approach built around investing for the long term, Homestead Cows prepares homesteaders and small farmers to open the farm gate to cattle, whether a single milk cow or a small beef herd. Homestead Cows covers the A to Z of husbandry: Cow history, biology, diet, and nutrition Understanding what you want, what's involved, and creating a plan Selecting breeds and determining herd size Housing and facilities, transportation, and equipment Financial management and the dollars and cents of cows Breeding and reproduction Cow health and happiness, including safety, handling, and good husbandry Processing, products, and cooking. Cattle are the most productive, versatile, and low-input sources of food and revenue on the farm and can help regenerate and build soil. The secret to success is excellent management, and Homestead Cows distills decades of hard-won, practical knowledge into an essential guide to successful small-scale cattle farming for every homesteader and farmer. ACCESSIBLITY NOTES This publication meets the EPUB Accessibility requirements and it also meets the Web Content Accessibility Guidelines (WCAG-AA). It is screen-reader friendly and is accessible to persons with disabilities. This book contains various accessibility features such as alternative texts for images, table of contents, landmarks, reading order, page list, Structural Navigation, and semantic structure. Blank pages have been removed from this EPUB.
Author: Michael Symon
Publisher: Clarkson Potter
ISBN: 0804186588
Category : Cooking
Languages : en
Pages : 242
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Book Description
Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland. In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.
Author: Minna Kanerva
Publisher: transcript Verlag
ISBN: 3732854337
Category : Political Science
Languages : en
Pages : 270
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Book Description
Social practice theories help to challenge the often hidden paradigms, worldviews, and values at the basis of many unsustainable practices. Discourses and their boundaries define what is seen as possible, as well as the range of issues and their solutions. By exploring the connections between practices and discourses, Minna Kanerva develops a conceptual approach enabling purposive change in unsustainable social practices. Radical transformation towards new meatways is arguably necessary, yet complex psychological, ideological, and power-related mechanisms currently inhibit change.
