The Ethical Butcher
How to Eat Meat in a Responsible and Sustainable Way
$26.02
- Paperback
316 pages
- Release Date
15 April 2014
Summary
A memoir in cuts that illustrates for readers and foodies alike how they can improve the meat industry by participating in it.America is in the midst of a meat zeitgeist. Butchers have emerged as the rock stars of the culinary world, and cozy gastropubs serving up pork belly, lamb burgers, and sweetbreads rule the restaurant scene. In New York, the humble meatball enjoys entree status from upscale Gramercy Tavern to The Meatball Shop. Across the country in San Francisco, savvy chefs flock to …
Book Details
| ISBN-13: | 9781619023031 |
|---|---|
| ISBN-10: | 1619023032 |
| Author: | Berlin Reed |
| Publisher: | Counterpoint |
| Imprint: | Counterpoint |
| Format: | Paperback |
| Number of Pages: | 316 |
| Release Date: | 15 April 2014 |
| Weight: | 431g |
| Dimensions: | 228mm x 152mm |
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About The Author
Berlin Reed
Berlin Reed launched The Ethical Butcher blog in 2009 and now travels the country hosting informative farm-to-table dinners that seek to educate the public about how to be sure their choices as consumers match their intentions. He was profiled as one of the country’s top 50 butchers in the book Primal Cuts, and is a charter member, and the voice of, the newly formed Butcher’s Guild. He’s been featured in O Magazine, on Today.com, and has appeared several times on NPR. He is currently at work on a pilot episode for a TV series that documents his farm to table dinners across the country.
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