A01=Grant Hilliard
A01=Laura Dalrymple
Age Group_Uncategorized
Age Group_Uncategorized
animal rights
animal welfare
Australian
Author_Grant Hilliard
Author_Laura Dalrymple
automatic-update
becoming vegan
becoming vegetarian
carnivore
Category1=Non-Fiction
Category=WBTB
COP=United Kingdom
Delivery_Delivery within 10-20 working days
environmental concerns
environmental impact
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
ethical issues
ethical omnivores
ethics
ethics of eating meat
farmers
farming
for eating meat
industrial farming
intensive farming
kitchen projects
Language_English
live export
meat
nose to tail
omnivore's dilemma
organic farms
PA=Available
Price_€20 to €50
PS=Active
recipes for offal
regenerative farming
secondary cuts
should I eat meat
should I eat vegan
softlaunch
vegan
veganism
vegetarian
Product details
- ISBN 9781911632702
- Weight: 968g
- Dimensions: 190 x 240mm
- Publication Date: 03 Sep 2020
- Publisher: Murdoch Books
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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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.
'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.
Laura Dalrymple and Grant Hilliard run Feather and Bone Providores in Sydney. They are unmatched in their commitment to full transparency in their meat production and only buy whole animals, which they then break down and supply retail as well as to leading restaurants. But they are more than butchers; they are educators about the ethics of eating meat and activists for a better way of farming. Laura is a frequent contributor to The Australian and Business Insider and they are regular guests on ABC radio.
