The Ethical Meat Handbook
New Society Publishers (Verlag)
978-0-86571-792-3 (ISBN)
- Titel erscheint in neuer Auflage
- Artikel merken
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.
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.
Foreword .. .by Jean-Martin Fortier
Prologue: Why You Should (or Shouldn't) Read This Book
Introduction: The Ethical Meat-Eater
What is Ethical Meat?
Buying Differently
Cooking Differently
Eating Different Things
General Notes on Raising, Cooking and Eating Animals
Slaughter
Notes on Cooking and Eating Muscle
Disclaimers
Butchery Tools and Tips
1. Beef
Raising Beef
Breeds
Space and Water
Fencing
Feed and Minerals
Beef Butchery
Cooking with Beef
Beef Stock
Beef and Lovage Sausage
Braised Beef Shank Tacos with Caper Chimichurri
Beef Bacon
Beef Tallow
Beef Jerky
Bresaola
Sauces and Sundries for Beef
2. Lamb
Raising Lamb
Breeds
Space and Water
Fencing
Feed and Minerals
Lamb Butchery
Cooking with Lamb
Earl Grey Braised Lamb Shank with Herb Dumplings
Lime-Cream Curry Lamb Sausage with Dosas and Raita
Fire-Cooked Lambchetta with Apricot and Rosemary
Roasted Lamb Rib with Orange, Fennel and Honey Marmalade
Roast Leg of Lamb with Mustard, Capers and Marjoram
Bourbon and Sorghum Glazed Lamb Spare Ribs
Sauces and Sundries for Lamb
3. Pork
Raising Pigs
Breeds
Space and Water
Fencing
Feed and Minerals
Pork Butchery
Cooking with Pork
Pulled Pork with Hot Vinegar Sauce, Chow Chow and Corn Pancakes
Pork Banh-Mi Sandwiches with Quick Pickles
Braised Pork Ribs with Rooster Sauce and Balsamic
Chicharron with Apple Butter and Cilantro Crème Fraîche
Lard
Basic Pie Crust
Pork and Pickle Pie
Breakfast Scrapple with Arugula, Eggs and Maple
Porchetta with Persimmon, Chestnut and Pine
Sauces and Sundries for Pork
4. Charcuterie
Deciphering Cured Meats
Getting Started with Fresh Sausage
Breakfast Sausage
Chorizo
Herbes de Provence Sausages
Garlic Orange Bratwurst
Pates, Terrines, and Meat Specialties
Liver Pâté
Quatre Epices
Headcheese
Bologna
Whole-Muscle Cures
Master Dry Cure Recipe
Bacon
Smoking Meats
Pancetta Stesa
Prosciutto
Capicola
Lardo
Smoked Fiochetto Ham
Fermented Sausages
Basic Salami
Fennel Salami with Nutmeg and Wine
Pepperoni
5. Poultry
Raising Poultry
Breeds
Housing and Fencing
Feed, Minerals and Water
Additional Considerations
Home Slaughter
Chicken Butchery
Cooking with Poultry
Spatchcocked Roasted Chicken with Lemon and Basil
Fried Chicken
Chicken Ballotine, Three Ways
Duck Confit
Duck Rillettes
Chicken Cardamom Sausage
Sauces and Sundries for Poultry
Resources
Thanks and Praise
Index
About the Author
| Erscheint lt. Verlag | 19.11.2015 |
|---|---|
| Verlagsort | Gabriola Island |
| Sprache | englisch |
| Maße | 184 x 229 mm |
| Gewicht | 515 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie | |
| Naturwissenschaften ► Biologie ► Ökologie / Naturschutz | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-86571-792-3 / 0865717923 |
| ISBN-13 | 978-0-86571-792-3 / 9780865717923 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
