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2 books
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Meat Books
Showing 1-50 of 308
Eating Animals (Hardcover)
by (shelved 9 times as meat)
avg rating 4.21 — 80,680 ratings — published 2009
Tender Is the Flesh (Paperback)
by (shelved 7 times as meat)
avg rating 3.77 — 394,851 ratings — published 2017
The Jungle (Paperback)
by (shelved 7 times as meat)
avg rating 3.78 — 154,553 ratings — published 1906
My Year of Meats (Paperback)
by (shelved 6 times as meat)
avg rating 4.03 — 21,247 ratings — published 1998
The Vegetarian (Hardcover)
by (shelved 5 times as meat)
avg rating 3.65 — 378,752 ratings — published 2007
The River Cottage Meat Book (Hardcover)
by (shelved 5 times as meat)
avg rating 4.35 — 2,644 ratings — published 2004
Cook's Illustrated Meat Book (Hardcover)
by (shelved 4 times as meat)
avg rating 4.54 — 257 ratings — published 2014
Bones: Recipes, History and Lore (Hardcover)
by (shelved 4 times as meat)
avg rating 4.14 — 216 ratings — published 2005
Cleaving: A Story of Marriage, Meat, and Obsession (Hardcover)
by (shelved 4 times as meat)
avg rating 2.48 — 4,678 ratings — published 2009
Animal Liberation (Paperback)
by (shelved 3 times as meat)
avg rating 4.31 — 11,305 ratings — published 1975
Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World (Paperback)
by (shelved 3 times as meat)
avg rating 4.04 — 916 ratings — published 2018
The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory (Paperback)
by (shelved 3 times as meat)
avg rating 4.00 — 4,469 ratings — published 1990
![Meat: A Kitchen Education [A Cookbook]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1320543171l/8167213._SX50_.jpg)
Meat: A Kitchen Education [A Cookbook] (Hardcover)
by (shelved 3 times as meat)
avg rating 4.37 — 131 ratings — published 2010
![Odd Bits: How to Cook the Rest of the Animal [A Cookbook]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1320562468l/10372675._SX50_.jpg)
Odd Bits: How to Cook the Rest of the Animal [A Cookbook] (Hardcover)
by (shelved 3 times as meat)
avg rating 4.34 — 242 ratings — published 2011
Meat: A Benign Extravagance (Paperback)
by (shelved 3 times as meat)
avg rating 4.07 — 230 ratings — published 2010
Steak: One Man's Search for the World's Tastiest Piece of Beef (Hardcover)
by (shelved 3 times as meat)
avg rating 3.92 — 543 ratings — published 2010
Fast Food Nation: The Dark Side of the All-American Meal (Paperback)
by (shelved 3 times as meat)
avg rating 3.75 — 206,505 ratings — published 2001
Toxin (Mass Market Paperback)
by (shelved 3 times as meat)
avg rating 3.83 — 13,529 ratings — published 1998
Knife Skills: An Illustrated Kitchen Guide to Using the Right Knife the Right Way. A Storey BASICS® Title (Paperback)
by (shelved 2 times as meat)
avg rating 3.59 — 37 ratings — published 2014
The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet (Hardcover)
by (shelved 2 times as meat)
avg rating 4.29 — 6,971 ratings — published 2014
A Colour Atlas of Meat Inspection (Hardcover)
by (shelved 2 times as meat)
avg rating 5.00 — 1 rating — published 1990
Defending Beef: The Case for Sustainable Meat Production (Paperback)
by (shelved 2 times as meat)
avg rating 4.17 — 434 ratings — published 2014
Outlines of Meat Science and Technology (Paperback)
by (shelved 2 times as meat)
avg rating 4.00 — 8 ratings — published
W kieracie ubojni. Zwierzęta i ludzie w przemyśle mięsnym (Paperback)
by (shelved 2 times as meat)
avg rating 4.10 — 20 ratings — published
How to Create a Vegan World: A Pragmatic Approach (Paperback)
by (shelved 2 times as meat)
avg rating 4.36 — 1,188 ratings — published 2017
The Chain: Farm, Factory, and the Fate of Our Food (Hardcover)
by (shelved 2 times as meat)
avg rating 3.85 — 487 ratings — published
Farmageddon: The True Cost of Cheap Meat (Paperback)
by (shelved 2 times as meat)
avg rating 4.22 — 1,111 ratings — published 2014
Killing It: An Education (Hardcover)
by (shelved 2 times as meat)
avg rating 3.79 — 867 ratings — published 2018
The Meat Racket: The Secret Takeover of America's Food Business (Hardcover)
by (shelved 2 times as meat)
avg rating 4.11 — 1,018 ratings — published 2014
Red Meat Republic: A Hoof-to-Table History of How Beef Changed America (Histories of Economic Life)
by (shelved 2 times as meat)
avg rating 3.78 — 242 ratings — published 2019
Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild (Hardcover)
by (shelved 2 times as meat)
avg rating 4.43 — 170 ratings — published 2013
![In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1358741656l/17262624._SX50_.jpg)
In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook] (Hardcover)
by (shelved 2 times as meat)
avg rating 4.25 — 199 ratings — published 2013
Charcuterie: The Craft of Salting, Smoking, and Curing (Hardcover)
by (shelved 2 times as meat)
avg rating 4.33 — 4,218 ratings — published 2005
The Great Meat Cookbook (Hardcover)
by (shelved 2 times as meat)
avg rating 4.09 — 55 ratings — published 2012
The Whole Beast: Nose to Tail Eating: A Foodie Classic of Traditional British Recipes from Chef Fergus Henderson (Paperback)
by (shelved 2 times as meat)
avg rating 4.35 — 1,637 ratings — published 1999
Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat (Hardcover)
by (shelved 2 times as meat)
avg rating 4.26 — 189 ratings — published 2010
The Complete Meat Cookbook (Hardcover)
by (shelved 2 times as meat)
avg rating 4.33 — 126 ratings — published 1998
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork (Hardcover)
by (shelved 2 times as meat)
avg rating 4.19 — 223 ratings — published 2011
A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game (Paperback)
by (shelved 2 times as meat)
avg rating 4.07 — 229 ratings — published 1975
Every Twelve Seconds: Industrialized Slaughter and the Politics of Sight (Yale Agrarian Studies Series)
by (shelved 2 times as meat)
avg rating 4.30 — 534 ratings — published 2011
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes (Hardcover)
by (shelved 2 times as meat)
avg rating 4.18 — 847 ratings — published 2008
The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More (Hardcover)
by (shelved 2 times as meat)
avg rating 4.33 — 132 ratings — published 2011
Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms (Hardcover)
by (shelved 2 times as meat)
avg rating 3.84 — 401 ratings — published 2009
Mad Cowboy: Plain Truth from the Cattle Rancher Who Won't Eat Meat (Paperback)
by (shelved 2 times as meat)
avg rating 4.13 — 2,232 ratings — published 1998
Slaughterhouse: The Shocking Story of Greed, Neglect, And Inhumane Treatment Inside the U.S. Meat Industry (Paperback)
by (shelved 2 times as meat)
avg rating 4.36 — 1,526 ratings — published 1997
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 2 times as meat)
avg rating 4.19 — 210,298 ratings — published 2006
The Psalms: A Christ-Centered Commentary, Introduction: Christ and the Psalms (Hardcover)
by (shelved 1 time as meat)
avg rating 4.68 — 56 ratings — published
The Cost of Discipleship (Paperback)
by (shelved 1 time as meat)
avg rating 4.29 — 50,275 ratings — published 1937
The Gospel for Muslims: An Encouragement to Share Christ with Confidence (Paperback)
by (shelved 1 time as meat)
avg rating 4.05 — 405 ratings — published 2010
“It's just the way things are. Take a moment to consider this statement. Really think about it. We send one species to the butcher and give our love and kindness to another apparently for no reason other than because it's the way things are. When our attitudes and behaviors towards animals are so inconsistent, and this inconsistency is so unexamined, we can safely say we have been fed absurdities. It is absurd that we eat pigs and love dogs and don't even know why. Many of us spend long minutes in the aisle of the drugstore mulling over what toothpaste to buy. Yet most of don't spend any time at all thinking about what species of animal we eat and why. Our choices as consumers drive an industry that kills ten billion animals per year in the United States alone. If we choose to support this industry and the best reason we can come up with is because it's the way things are, clearly something is amiss. What could cause an entire society of people to check their thinking caps at the door--and to not even realize they're doing so? Though this question is quite complex, the answer is quite simple: carnism.”
― Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism
― Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism
“How good it is when you have roast meat or suchlike foods before you, to impress on your mind that this is the dead body of a fish, this is the dead body of a bird or pig; and again, that the Falernian wine is the mere juice of grapes, and your purple edged robe simply the hair of a sheep soaked in shell-fish blood!
And in sexual intercourse that it is no more than the friction of a membrane and a spurt of mucus ejected.
How good these perceptions are at getting to the heart of the real thing and penetrating through it, so you can see it for what it is!
This should be your practice throughout all your life: when things have such a plausible appearance, show them naked, see their shoddiness, strip away their own boastful account of themselves.
Vanity is the greatest seducer of reason: when you are most convinced that your work is important, that is when you are most under its spell.”
―
And in sexual intercourse that it is no more than the friction of a membrane and a spurt of mucus ejected.
How good these perceptions are at getting to the heart of the real thing and penetrating through it, so you can see it for what it is!
This should be your practice throughout all your life: when things have such a plausible appearance, show them naked, see their shoddiness, strip away their own boastful account of themselves.
Vanity is the greatest seducer of reason: when you are most convinced that your work is important, that is when you are most under its spell.”
―
