{"product_id":"the-ethical-meat-handbook-revised-and-expanded-2nd-edition-9780865719231","title":"The Ethical Meat Handbook Revised and Expanded","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003e?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.? ?Mark Essig, author of \u003cem\u003eLesser Beasts \u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNutrition, 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?\u003c\/p\u003e\u003cp\u003eMost efforts to unravel the complexities of the production and consumption of animals tend to pit meat eaters and vegetarians against each other.\u003c\/p\u003e\u003cp\u003eIn this second edition of \u003cem\u003eThe Ethical Meat Handbook\u003c\/em\u003e, 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:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIntegrating animals into your garden or homestead\u003c\/li\u003e\n\u003cli\u003eStep-by-step color photos for beef, pork, lamb, and poultry butchery\u003c\/li\u003e\n\u003cli\u003e100+ recipes for whole-animal cooking\u003c\/li\u003e\n\u003cli\u003eCulinary highlights: preparing difficult cuts, sauces, and extras\u003c\/li\u003e\n\u003cli\u003eCharcuterie, including history, general science, principles, and tooling up\u003c\/li\u003e\n\u003cli\u003eThe economics and parameters for responsible meat production\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eEating diversely may be the most revolutionary action we can take to ensure the sustainability of our food system. \u003cem\u003eThe Ethical Meat Handbook, 2nd Edition \u003c\/em\u003echallenges us to take a hard look at our dietary choices, increase self-reliance, and enjoy delicious food that benefits our health and our planet.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e?A powerful, positive book about a powerful, positive alternative, engaging us in shaping a new food and agriculture narrative.? ?Jean-Martin Fortier, author of \u003cem\u003eThe Market Gardener\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAWARDS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eGOLD  2021 IACP Cookbook Awards - Food Issues \u0026amp; Matters\u003c\/li\u003e\n\u003cli\u003eGOLD  2020 The Spring Harvest: Gourmand World Cookbook Awards - Meat USA\u003c\/li\u003e\n\u003cli\u003eBRONZE  2021 Living Now Book Awards - Cookbooks: Ethnic \/ Holiday\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eIntroduction to the Second Edition\u003c\/p\u003e\u003cp\u003e\u003cb\u003e SECTION 1: THE ETHICAL MEAT EATER\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eIntroduction\u003cbr\u003e1. Buying Differently\u003cbr\u003e2. Cooking Differently \u003cbr\u003e3. Eating Different Things \u003cbr\u003e4. General Notes on Raising, Cooking, and Eating Animals\u003c\/b\u003e\u003cbr\u003e     Slaughter\u003cbr\u003e     Notes on Cooking and Eating Muscle\u003cbr\u003e     Disclaimers\u003cbr\u003e\u003cb\u003e5. Butchery Tools and Tips\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e6. The Non-Farming Omnivore\u003c\/b\u003e\u003cbr\u003e     Activism\u003cbr\u003e     Sourcing\u003cbr\u003e     Butchers and Butcher Shops\u003cbr\u003e     Buying Options\u003cbr\u003e          \u003ci\u003eBuying Cooperatively \u003c\/i\u003e\u003cbr\u003e          \u003ci\u003eBuying Whole but Small\u003c\/i\u003e\u003cbr\u003e          \u003ci\u003ePricing and Terms \u003c\/i\u003e\u003cbr\u003e     Space and Storage for Home Butchery\u003c\/p\u003e\u003cp\u003e\u003cb\u003eSECTION 2: RAISING ANIMALS FOR FOOD\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e7. Beef\u003c\/b\u003e\u003cbr\u003e     Raising Beef\u003cbr\u003e     Breeds\u003cbr\u003e     Feed and Minerals\u003cbr\u003e     Space and Water\u003cbr\u003e     Fencing\u003c\/p\u003e\u003cp\u003e \u003cb\u003e8. Lamb\u003c\/b\u003e\u003cbr\u003e     Raising Lamb\u003cbr\u003e     Breeds\u003cbr\u003e     Space and Water\u003cbr\u003e     Fencing\u003cbr\u003e     Feed and Minerals\u003c\/p\u003e\u003cp\u003e\u003cb\u003e9. Pork\u003c\/b\u003e\u003cbr\u003e     Raising Pigs\u003cbr\u003e     Breeds\u003cbr\u003e     Space and Water\u003cbr\u003e     Fencing\u003cbr\u003e     Feed and Minerals\u003c\/p\u003e\u003cp\u003e\u003cb\u003e10. Poultry\u003c\/b\u003e\u003cbr\u003e     Raising Poultry\u003cbr\u003e     Breeds\u003cbr\u003e     Housing and Fencing\u003cbr\u003e     Feed, Minerals, and Water\u003cbr\u003e     Additional Consideration\u003cbr\u003e     Home Slaughter\u003c\/p\u003e\u003cp\u003e\u003cb\u003eSECTION 3: BUTCHERY\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e11. Beef Butchery\u003c\/b\u003e\u003cbr\u003e     The Forequarter\u003cbr\u003e     The Chuck and Brisket\u003cbr\u003e     The Rib and Plate\u003cbr\u003e     The Hindquarter\u003cbr\u003e     The Flank, Loin, and Sirloin\u003cbr\u003e     The Round\u003cbr\u003e\u003cb\u003e12. Lamb Butchery\u003c\/b\u003e\u003cbr\u003e     The Shoulder\u003cbr\u003e     The Rib\u003cbr\u003e     The Saddle\u003cbr\u003e     The Leg\u003cbr\u003e \u003cb\u003e13. Pork Butchery\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e14. Poultry Butchery\u003c\/b\u003e\u003cbr\u003e     Deboning\u003c\/p\u003e\u003cp\u003e\u003cb\u003eSECTION 4: WHOLE ANIMAL COOKERY\u003cbr\u003e15. Cooking with Beef \u003c\/b\u003e\u003cbr\u003e     Beef and Lovage Sausage\u003cbr\u003e     Braised Beef Shank Tacos with Herb and Caper Salsa\u003cbr\u003e     Beef Bacon\u003cbr\u003e     Beef Tallow\u003cbr\u003e     Beef Jerky\u003cbr\u003e     Beef Stock\u003cbr\u003e     Bresaola\u003cbr\u003e     Sauces and Sundries for Beef\u003cbr\u003e          \u003ci\u003ePickled Red Onion\u003cbr\u003e          Bone Marrow Horseradish Sauce\u003cbr\u003e          Queso Fresco\u003cbr\u003e          Anchovy Butter\u003c\/i\u003e\u003cbr\u003e\u003cb\u003e16. Cooking with Lamb\u003c\/b\u003e\u003cbr\u003e     Earl Grey Braised Lamb Shank with Herb Dumplings\u003cbr\u003e     Lime Curry Lamb Sausage with Dosas and Raita\u003cbr\u003e     Fire-Cooked Lambchetta with Apricot and Rosemary\u003cbr\u003e     Sous Vide Hogget Rib with Orange, Fennel, and Honey Marmalade\u003cbr\u003e     Roast Leg of Goat with Mustard, Capers, and Marjoram\u003cbr\u003e     Bourbon- and Sorghum-Glazed Lamb Spare Ribs\u003cbr\u003e     Sauces and Sundries for Lamb\u003cbr\u003e          \u003ci\u003eBroiled Tomatillo Salsa\u003cbr\u003e          Red Wine Mushrooms\u003cbr\u003e          Ginger Mint Cilantro Chutney\u003cbr\u003e          Grilled Artichoke Salad with Smoked Paprika Aioli\u003c\/i\u003e\u003cbr\u003e\u003cb\u003e17. Cooking with Pork \u003c\/b\u003e\u003cbr\u003e     Pulled Pork with Hot Vinegar Sauce, Chow Chow, and Corn Pancakes\u003cbr\u003e     Pork Banh Mi Sandwiches with Quick Pickles\u003cbr\u003e     Braised Pork Ribs with Rooster Sauce and Balsamic\u003cbr\u003e     Chicharron with Apple Butter and Cilantro Crème Fraîche\u003cbr\u003e     Lard\u003cbr\u003e     Pork Tourtiere\u003cbr\u003e     Basic Pie Crust\u003cbr\u003e     Breakfast Scrapple with Arugula, Eggs, and Maple Syrup\u003cbr\u003e     Porchetta with Persimmon, Chestnut, and Pine\u003cbr\u003e     Sauces and Sundries for Pork\u003cbr\u003e          \u003ci\u003eBarbeque Sauce\u003cbr\u003e          Sauerkraut\u003cbr\u003e          Apple Butter\u003cbr\u003e          Bread and Butter Pickles\u003c\/i\u003e\u003cbr\u003e\u003cb\u003e18. Cooking with Poultry \u003c\/b\u003e\u003cbr\u003e     Spatchcocked Roasted Chicken with Lemon and Fresh Herbs\u003cbr\u003e     Chicken Ballotine, Three Ways\u003cbr\u003e     Chicken Cardamom Sausage\u003cbr\u003e     Fried Chicken\u003cbr\u003e     Duck Confit\u003cbr\u003e     Duck Rillettes\u003cbr\u003e     Sauces and Sundries for Poultry\u003cbr\u003e          \u003ci\u003eQuick Buttermilk Drop Biscuits\u003cbr\u003e          Milk Gravy\u003cbr\u003e          Pesto\u003c\/i\u003e\u003cbr\u003e\u003cb\u003e19. Charcuterie\u003c\/b\u003e\u003cbr\u003e     Salt\u003cbr\u003e     Temperature\u003cbr\u003e     Humidity\u003cbr\u003e     Smoke\u003cbr\u003e     pH\u003cbr\u003e     Nitrites and Nitrates\u003cbr\u003e     Getting Started with Fresh Sausage\u003cbr\u003e          \u003ci\u003ePreparation\u003cbr\u003e          Grinding\u003cbr\u003e          Stuffing\u003cbr\u003e          Drying\u003cbr\u003e          Cooking\u003c\/i\u003e\u003cbr\u003e     Breakfast Sausages\u003cbr\u003e     Chorizo\u003cbr\u003e      Herbes de Provence Sausages\u003cbr\u003e     Garlic Orange Bratwurst\u003cbr\u003e     Pâtés, Terrines, and Meat Specialties\u003cbr\u003e          \u003ci\u003ePreparation\u003cbr\u003e          Grinding\u003cbr\u003e          Molding\u003cbr\u003e          Cooking\u003cbr\u003e          Cooling\u003c\/i\u003e\u003cbr\u003e     Liver Pâté\u003cbr\u003e     Headcheese\u003cbr\u003e     Beef Bologna\u003cbr\u003e     Whole Muscle Cures\u003cbr\u003e     Bacon\u003cbr\u003e     Smoking Meats\u003cbr\u003e     Pancetta Stesa\u003cbr\u003e     Prosciutto\u003cbr\u003e     Coppa or Capicola\u003cbr\u003e     Lardo\u003cbr\u003e     Smoked Fiochetto Ham\u003cbr\u003e     Fermented Sausages\u003cbr\u003e     Basic Salami\u003cbr\u003e     Fennel Salami with Nutmeg and Wine\u003cbr\u003e     Pepperoni\u003cbr\u003e\u003cb\u003e20. Conclusion\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eAppendix 1: Beef Cuts Diagram\u003cbr\u003eAppendix 2: Lamb Cuts Diagram\u003cbr\u003eAppendix 3: Pork Cuts Diagram\u003cbr\u003eAppendix 4: Resources for Further Study\u003c\/b\u003e\u003cbr\u003e     Books\u003cbr\u003e     Suppliers, Websites, and Support Organizations\u003cb\u003e\u003cbr\u003eThanks and Praise\u003cbr\u003eIndex\u003cbr\u003eAbout the Author\u003cbr\u003eA Note about the Publisher\u003c\/b\u003e\u003c\/p\u003e","brand":"New Society Publishers","offers":[{"title":"Default Title","offer_id":49528265900375,"sku":"9780865719231","price":27.54,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780865719231.jpg?v=1731870998","url":"https:\/\/bookcurl.com\/products\/the-ethical-meat-handbook-revised-and-expanded-2nd-edition-9780865719231","provider":"Book Curl","version":"1.0","type":"link"}