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The Ethical Meat Handbook: Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore

De (autor) Jean-Martin Fortier
Notă GoodReads:
en Limba Engleză Carte Paperback – 10 Nov 2015
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 Culinary highlights: getting creative, preparing 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.
Meredith Leigh is a food and farming specialist who has worked as a butcher, chef, teacher, and homesteader, all in search of realistic solutions for sustainable food.
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Specificații

ISBN-13: 9780865717923
ISBN-10: 0865717923
Pagini: 256
Ilustrații: 30 B&W photographs and illustrations
Dimensiuni: 183 x 226 x 18 mm
Greutate: 0.48 kg
Editura: New Society Publishers
Locul publicării: Canada

Recenzii


This book is practical, yes, but it’s also deeply personal. Meredith Leigh will teach you how to raise animals, butcher them, and cook and cure their meat. Even better, she explains what it means and why it matters, and her passion is infectious. After reading this book, I longed to smell the deep funk of the barn, to feel the squish of mud beneath my chore boots, to heft a butcher knife in my hand.
---Mark Essig, author of Lesser Beasts: A Snout-to-Tail History of the Humble Pig

This is a powerful, positive book about a powerful, positive alternative, engaging us in shaping a new food and agriculture narrative. It leaves us with an overwhelmingly clear picture of just how important ethical meat is to the future of the entire food system. It is exactly what our movement needs, a call for people to take action, educate themselves, and participate. This book is a gem, a gift to everyone looking to be the alternative to a passive recipient of the status quo. This book -- its philosophy, honesty, artistry, and practice, represents a way forward -- the only way to go.
---Jean-Martin Fortier, author of The Market Gardener

Notă biografică

Meredith Leigh is a food and farming specialist who has been involved with many commercial and homestead herds of cattle, poultry, swine, sheep, and goats over the last 12 years. She has worked as a butcher, chef, teacher, nonprofit executive director and homesteader, all in search of realistic solutions for sustainable food. She writes, works, cooks, and eats with the goal of helping others to understand that food is the most fundamental common denominator to our collective and individual quality of life.


Textul de pe ultima copertă



Small-scale meat processing and preservation for the home cook

This is a powerful, positive book about a powerful, positive alternative, engaging us in shaping a new food and agriculture narrative. [It] is a gem, a gift to everyone looking to be the alternative to a passive recipient of the status quo.
---Jean-Martin Fortier, author, The Market Gardener



Eating consciously and diversely may be the most revolutionary and proactive step we can take to ensure the resilience of our food system, and in turn, the health and nourishment of the greater ecosystem.

The Ethical Meat Handbook proves that flavorful, healthy meat can be produced and consumed both sustainably and responsibly. Covering lamb, pork, poultry and beef, this complete guide to raising, dressing, cutting and processing animals for food includes:

• 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.

Designed to help you take a quantum leap in self-reliance, this hands-on, practical covers everything you need to know, from field to fork.




After reading this book, I longed to smell the deep funk of the barn, to feel the squish of mud beneath my chore boots, to heft a butcher knife in my hand.
---Mark Essig, author, Lesser Beasts: A Snout-to-Tail History of the Humble Pig


Meredith Leigh is a food and farming specialist who has worked as a butcher, chef, teacher, and homesteader, all in search of realistic solutions for sustainable food.

To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending select New Society Publishers books to its readers. This book is one of them.