ISBN: 9781603584685 Year Added to Catalog: 2013 Book Format: Hardcover, PLC Book Art: Full-Color Throughout Dimensions: 8 x 10 Number of Pages: 336 Book Publisher: Chelsea Green Release Date: January 21, 2014 Web Product ID: 762
Also in Food & Health
The Gourmet Butcher's Guide to Meat (with CD)
How to Source it Ethically, Cut it Professionally, and Prepare it Properly
"Is there a bible of meat? There is one now. Cole Ward's book demystifies the whole process of how animals are raised, slaughtered, and eventually make it to your plate. From learning about breeds to cutting up your own side of beef, you will be a more empowered meat eater once you read this book."
—Rebecca Thistlethwaite, author, Farms with a Future
"After nearly forty years of concentrating, industrializing, and deskilling the livestock and meat industries, a few global meat companies have separated the eater from the farmer, land, communities, and animals that we depend on for food. Cole Ward helps restore the lost craftsmanship of meat production by sharing critical knowledge about where meat comes from and how it's produced, processed, and marketed. His book takes the reader on an important journey from animal husbandry through the fading art of butchery to recipes for preparing a healthy meal, all interwoven with explanatory pictures, notes, and interesting trivia."
—Mike Callicrate, owner, Callicrate Cattle Company and Ranch Foods Direct
"This comprehensive book is far more than a guide to cutting meat—it's for anyone who wants a better understanding of meat (and we all should). Engaging, informative, and, yes, fun!"
—Nicolette Hahn Niman, rancher and author, Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms
"Cole Ward has done an extraordinary job of balancing the widely diverse components of meat production, marketing, and quality in this comprehensive and uniquely informative book. The author has taken every effort to present even the most contentious issues surrounding meat production from a balanced and accurate perspective. His thorough treatment of these issues provides the reader the opportunity to make a well-informed decision as a matter of personal choice, unencumbered by emotion or innuendo.
However, the real value of the book is in the articulate way Ward connects the reader to both the science and the artisanship of gourmet butchering. His comfortable style and incomparable knowledge of gourmet butchering make this a valuable resource for quality meat aficionados and a must read for chefs, butchers, and meat lovers everywhere."
—Mark Boggess, PhD, animal scientist and meat-industry expert