The Ethical Omnivore
A handbook and cookbook for anyone who truly cares about the meat they eat.
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.
You will also find a recipe from Museums of History NSW's own colonial gastronomer and assistant curator Jacqui Newling and author of Eat your history : 'Jacqui's pig's head terrine' on page 234.
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
About the Author
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.
Laura Dalrymple & Grant Hilliard
Published August 2020
240mm x 190mm