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1) The backyard homestead

Publisher

Storey Pub

Pub. Date

2009

Language

English

2) The compassionate carnivore: or, how to keep animals happy, save Old Macdonald's Farm, reduce your hoofprint, and still eat meat

Author

Friend, Catherine

Publisher

Da Capo Lifelong

Pub. Date

c2008

Language

English

3) Meathooked: the history and science of our 2.5-million-year obsession with meat

Author

Zaraska, Marta

Publisher

Basic Books, a member of the Perseus Books Group

Pub. Date

2016.

Language

English

Description

Read Description

Explores the world's meat cultures and traditions to share insights into why a craving for animal protein evolved in humans and why vegetarian lifestyles are so difficult to maintain despite health warnings.

4) Carne: el libro definitivo : en la granja, en la carnicería, en la cocina

Author

Puharich, Anthony

Publisher

Grijalbo

Pub. Date

[2019]

Edition

Primera edición: octubre de 2019

Language

Español

5) Sacred cow: the case for (better) meat : why well-raised meat is good for you and good for the planet

Author

Rodgers, Diana

Publisher

BenBella Books, Inc

Pub. Date

[2020]

Language

English

Description

Read Description

"Registered dietitian Diana Rodgers and former research biochemist and New York Times bestselling author Robb Wolf explore the quandaries we face in raising and eating animals-focusing on the largest (and most maligned) of farmed animals, the cow, debunking common misconceptions with science-based findings, and arguing unequivocally that meat (done right) should have a place on the table. Accompanying documentary will be released"--

6) Butchering poultry, rabbit, lamb, goat, and pork: the comprehensive photographic guide to humane slaughtering and butchering

Author

Danforth, Adam

Publisher

Storey Publishing

Pub. Date

c2014.

Language

English

Description

Read Description

"Using detailed, step-by-step photography of every stage of the process, Adam Danforth shows you exactly how to humanely slaughter and butcher chickens and other poultry, rabbits, sheep, pigs, and goats. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you'll recognize from the market, Danforth walks you through every step, leaving nothing to chance. He also covers...