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New Society Publishers Fall 2015

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  • Other Formats

    9780865719231 Paperback / softback, Unsewn / adhesive bound, $39.99 9781550926033 PDF, $29.95 9781771421935 EPUB, $24.95
  • Sales Rights

    For sale with exclusive rights in: WORLD
  • Supply Detail (CA)

    Distributor: University of Toronto Press Supplies to: CA Availability: Available On Sale Date: Nov 01, 2015 Carton Quantity: 32 $24.95 CAD
  • Supply Detail (AD AE AF...)

    Distributor: Ingram Supplies to: AD AE AF AG AI AL AM AN AO AQ AR AS AT AU AW AX AZ BA BB BD BE BF BG BH BI BJ BL BM BN BO BQ BR BS BT BV BW BY BZ CC CD CF CG CH CI CK CL CM CN CO CR CU CV CW CX CY CZ DE DJ DK DM DO DZ EC EE EG EH ER ES ET FI FJ FK FM FO FR GA GB GD GE GF GG GH GI GL GM GN GP GQ GR GS GT GU GW GY HK HM HN HR HT HU ID IE IL IM IN IO IQ IR IS IT JE JM JO JP KE KG KH KI KM KN KP KR KW KY KZ LA LB LC LI LK LR LS LT LU LV LY MA MC MD ME MF MG MH MK ML MM MN MO MP MQ MR MS MT MU MV MW MX MY MZ NA NC NE NF NG NI NL NO NP NR NU NZ OM PA PE PF PG PH PK PL PM PN PR PS PT PW PY QA RE RO RS RU RW SA SB SC SD SE SG SH SI SJ SK SL SM SN SO SR SS ST SV SX SY SZ TC TD TF TG TH TJ TK TL TM TN TO TR TT TV TW TZ UA UG UM US UY UZ VA VC VE VG VI VN VU WF WS YE YT ZA ZM ZW Excluding: CA Availability: Available On Sale Date: Nov 01, 2015 Carton Quantity: 32 $24.95 USD
  • Catalogues

The Ethical Meat Handbook
Complete home butchery, charcuterie and cooking for the conscious omnivore
By (author): Meredith Leigh By (author): Jean-Martin Fortier
Meredith Leigh , Jean-Martin Fortier

Imprint:

New Society Publishers - Gabriola Island

ISBN:

9780865717923

Product Form:

Paperback

Form detail:

Trade, Adhesive bound
Paperback , Trade, Adhesive bound
English

Audience:

General Trade
Nov 01, 2015
$24.95 CAD
Out of print

Dimensions:

9in x 7.25 x 0.51 in | 515 gr

Page Count:

256 pages
100% recycled content
FSC certified – mixed sources SW-COC-001271
New Society Publishers
COOKING / Specific Ingredients / Meat
Cookery / food by ingredient: meat and game|Sustainable agriculture|Self-sufficiency and ‘green’ lifestyle|General cookery and recipes
  • Short Description

The Ethical Meat Handbook is a complete guide to raising, dressing, cutting and processing animals for food sustainably and responsibly. Covering lamb, pork, poultry and beef, this manual is designed to help you take a leap in self-reliance, covering everything you need to know.

Small-scale meat processing and preservation for the home cook.



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.

  • This book is about how to incorporate meat into a diverse, alternative diet and challenges readers to eat with greater consciousness and in collaboration with food producers
  • The meat industry is presently at the center of storm of controversy. Most efforts to discuss industrial meat production offer few suggestions for how to ethically continue to eat meat and tend to pit vegetarians and meat eaters against each other.
  • This book is different to other charcuterie and butchery books in that it will include a focus on how to eat meat from the angle of home-scale self-sufficiency
  • includes focus on humane rearing and treatment of animals
  • Will cover production, butchery, and charcuterie with a focus on selecting the best animals to raise on your homestead, incorporating animals into the homestead, organic processing and cooking.
  • The author is a food advocate, farmer and chef who has worked with meat animals for the past 12 years and has run her own homestead for the last 10 years.
  • She is trained in low-stress animal handling, butchery and has run a butcher shop.

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.

Jean-Martin Fortier and his wife Maude-Helene Desroches are the founders of Les Jardins de la Grelinette, an internationally recognized micro-farm famous for its high productivity-profitability using low-tech, high-yield methods of production. He lives in Quebec, Canada.



Contributor Website

"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, from the Foreword

"With a warm, welcoming tone, Meredith Leigh invites readers to the table to learn everything there is to know about raising, slaughtering, butchering, and preparing good meat. This is the most comprehensive guide that I have ever seen on the subject. I'm looking forward to trying some of the delicious looking Southern-inspired recipes in the book too. Ms. Leigh has obviously put a great deal of work into this book and it shows."
— Rebecca Thistlethwaite, Farm & Sustainability Consultant and author, Farms with a Future: Creating and Growing a Sustainable Farm Business, and The New Livestock Farmer: The Business of Raising and Selling Ethical Meat

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