• THE COMPASSIONATE HUNTER'S GUIDEBOOK

    Wild meat, hunted in a responsible way, is one of the most healthful, sustainable foods possible. Depending on how it is done, hunting can be as local, intimate and humane as it gets. And aside from this, it demands the hunter enter a world of awareness, wildness, life and death that we have lost connection to as a culture.

    The Compassionate Hunter's Guidebook is a guide for those that come to the act of hunting with pure intentions, motivated by a desire for healthy food that comes directly from the land where they live. This practical manual suggests that hunting is not a "sport" and the animals whose lives are taken are not "game." It combines a deep, philosophical exploration of the ethics of killing with detailed instructions on every step of the process including:

    • Understanding your prey
    • Tools, techniques and preparation
    • The act of the hunt
    • From forest to table: processing, preserving and preparing your kill

    A unique and comprehensive, fully illustrated guide to the complexity, ethics and spirit of the hunt, The Compassionate Hunter is a must-read for beginning and experienced hunters alike. It will appeal to anyone who wishes to delve more deeply into the complex, humbling and ultimately profound reality of our relationship with the food that nourishes us.

    Item: 7212
  • THE COMPLETE BOOK OF BUTCHERING, SMOKING, CURING, AND SAUSAGE MAKING - 2ND EDITION

    Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.

    Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all.

    Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky.

    With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn:
    •How to make the best primal and retail cuts from an animal
    •How to field dress wild game
    •Why cleanliness and sanitation are of prime importance for home processing
    •What tools, equipment, and supplies are needed for home butchering
    •How to safely handle live animals before slaughter
    •Important safety practices to avoid injuries
    •About the changes meat goes through during processing
    •Why temperature and time are important factors in meat processing
    •How to properly dispose of unwanted parts
    •The details of animal anatomy

    The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

    Item: 8641
  • THE ETHICAL MEAT HANDBOOK

    Most efforts to unravel the complexities of the production and consumption of animal protein tend to pit meat eaters and vegetarians against each other. The Ethical Meat Handbook seeks a middle ground, arguing that by assuming full responsibility for the food on our fork, and more importantly, the route by which it gets there, we can make animals an optimal source of food, fiber and environmental management.

    Item: 7679
  • THE GOURMET BUTCHER'S GUIDE TO MEAT

    Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered and marketed in a holistic system that honors both animals and consumers.

    Written in Ward's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect.

    The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.

    Also included are recipes, a detailed glossary, and more information on:

    • The real definition, work and role of a culinary butcher
    • The history and tradition of butchery
    • Meat: selecting your breed, grading and aging, tenderness, storing, and reheating
    • How meat gets to the table: farmers, slaughtering methods, stress, animal welfare, the role of meat inspectors, cut sheets, what's legally allowed when purchasing meat for further processing, keeping integrity in the local meat movement
    • Understanding the commercial meat food chain and recognizing deceptive practices
    • Processing your own meat: what you'll need, tools, safety, prep
    • Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds
    • Cutting up a beef forequarter and hindquarter
    • Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds
    • Cutting up a side of pork
    • Sheep: domestication, terminology, raising methods, and a partial list of meat breeds
    • Cutting up a whole lamb
    • Chicken: domestication, terminology, how to cut up a whole chicken
    • How to make sausages
    • Value-added products: what they are and how they can help increase your bottom line
    • Your own butcher shop: size, equipment, display, marketing
    • A better way of thinking about meat: a holistic overview and some conclusions

    History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Ward's description of what goes on behind the scenes at meat markets large and small. And new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with more than 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological agriculture movement.

    Item: 7056
  • THE JOY OF KEEPING A ROOT CELLAR, 2ND EDITION

    Root cellaring isn’t just for off-the-grid types or farmers with large gardens. Storing food makes good sense, both financially and environmentally. And root cellars can easily fit anywhere. In this intelligent, convincing book, authors Jennifer Megyesi and Geoff Hansen show how to make them part of every reader’s life.

    Item: 8925
  • THE NEW CHARCUTERIE COOKBOOK

    You haven’t become a true food-crafter until you’ve mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon Jamie Bissonnette?

    The New Charcuterie Cookbook features sausages, confits, salumi, and many other dishes for the home cook. With a wide variety of recipes such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec, and Simply Perfect Duck Prosciutto, you’ll have a whole chopping block full of fun and different flavors to try that are distinctively Bissonnette’s.

    Item: 9523
  • THE PEPPER'S COMPLETE BOOK OF DISASTER READINESS

    This guide provides a complete step-by-step plan for the entire family to prepare for, survive, and thrive after a catastrophic collapse. Hurricanes, tornadoes, fires, floods, earthquakes: Disaster can strike suddenly, leaving a wake of chaos much too big for emergency responders to handle. The action plan presented in The Prepper’s Complete Book of Disaster Readiness is the key to riding out the aftermath of a crisis when the power grid is down, supplies are running short, and anarchy is the rule of the day.

    With detailed information on storing food, securing and strengthening a house, drafting emergency contingency plans, preparing children, packing bug-out bags, and even performing minor surgeries

    Item: 8899
  • THE PREDATOR AND VARMINT HUNTER'S GUIDEBOOK

    The Predator and Varmint Hunter’s Guidebook will teach you about the many different varmints and predators available to hunt around the country, in addition to the best tactics, rifles, handguns, optics, ammunition, and more to employ for hunting success.

    Item: 9319

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