Full Description
Can you have your meat and eat it too? An ethical cookbook for readers of Michael Pollan, Jonathan Safran Foer's Eating Animals, Fergus Henderson, Hugh Fearnley-Whittingstall and Matthew Evans.
'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
'It is both a beautiful book but also one of great importance: well written, great stories and it addresses the huge topic of false beliefs promulgated by vegans and others equally divorced from nature.' CHARLES MASSY
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.
Contents
Preface
Let's talk
1. We're all in this together: A filmmaker and a graphic designer walk into a butchery...
2. Never bare the earth: Stories from the soil
3. It takes all sorts: The importance of diversity
4. Looking the animal in the eye: A close look at the slaughter process
5. The whole animal and nothing but the animal: The art of whole-animal butchery
6. Delicious on the inside: We are what our food eats
Let's eat
7. I can do that: Short and fat(s)
8. You could do this: Longer and slower but not harder
9. You should do this: At least once
Our guiding principles
Acknowledgments
Further Reading
Index
