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The Ethical Omnivore

A practical guide and 60 nose-to-tail recipes for sustainable meat eating

Laura Dalrymple Grant Hilliard



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Murdoch Books
04 August 2020
Can you have your meat and eat it too? An ethical cookbook for readers of Michael Pollan, Jonathan Safran Foer's Eating Animals, Fergus Henderson, Hugh Fearnley-Whittingstall and Matthew Evans.

'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 'It is both a beautiful book but also one of great importance: well written, great stories and it addresses the huge topic of false beliefs promulgated by vegans and others equally divorced from nature.' CHARLES MASSY 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.

The Ethical Omnivore is a user-friendly recipe and handbook that will open your eyes to a better way to buy, cook and eat.
By:   Laura Dalrymple, Grant Hilliard
Imprint:   Murdoch Books
Country of Publication:   Australia
Dimensions:   Height: 240mm,  Width: 190mm, 
Weight:   968g
ISBN:   9781760524555
ISBN 10:   1760524557
Pages:   256
Publication Date:   04 August 2020
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active
Preface Let's talk 1. We're all in this together: A filmmaker and a graphic designer walk into a butchery... 2. Never bare the earth: Stories from the soil 3. It takes all sorts: The importance of diversity 4. Looking the animal in the eye: A close look at the slaughter process 5. The whole animal and nothing but the animal: The art of whole-animal butchery 6. Delicious on the inside: We are what our food eats Let's eat 7. I can do that: Short and fat(s) 8. You could do this: Longer and slower but not harder 9. You should do this: At least once Our guiding principles Acknowledgments Further Reading Index

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.

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