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Meat Books
Showing 1-50 of 373
Eating Animals (Hardcover)
by (shelved 9 times as meat)
avg rating 4.21 — 81,785 ratings — published 2009
Tender Is the Flesh (Paperback)
by (shelved 7 times as meat)
avg rating 3.77 — 497,181 ratings — published 2017
The Jungle (Paperback)
by (shelved 7 times as meat)
avg rating 3.79 — 158,732 ratings — published 1906
My Year of Meats (Paperback)
by (shelved 6 times as meat)
avg rating 4.03 — 22,043 ratings — published 1998
The Vegetarian (Hardcover)
by (shelved 5 times as meat)
avg rating 3.65 — 471,386 ratings — published 2007
The River Cottage Meat Book (Hardcover)
by (shelved 5 times as meat)
avg rating 4.35 — 2,648 ratings — published 2004
Bones: Recipes, History and Lore (Hardcover)
by (shelved 4 times as meat)
avg rating 4.15 — 218 ratings — published 2005
Cleaving: A Story of Marriage, Meat, and Obsession (Hardcover)
by (shelved 4 times as meat)
avg rating 2.48 — 4,705 ratings — published 2009
Animal Liberation (Paperback)
by (shelved 3 times as meat)
avg rating 4.31 — 11,610 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 — 934 ratings — published 2018
The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory (Paperback)
by (shelved 3 times as meat)
avg rating 4.00 — 4,997 ratings — published 1990
Cook's Illustrated Meat Book (Hardcover)
by (shelved 3 times as meat)
avg rating 4.55 — 260 ratings — published 2014
![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 — 243 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 — 553 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 — 207,097 ratings — published 2001
They're Made Out of Meat (ebook)
by (shelved 2 times as meat)
avg rating 4.03 — 5,172 ratings — published 1991
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 3.64 — 39 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 4.28 — 7,119 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 4.15 — 449 ratings — published 2014
(OLD EDITION) Outlines of Meat Science and Technology
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 4.35 — 1,233 ratings — published 2017
The Chain: Farm, Factory, and the Fate of Our Food (Hardcover)
by (shelved 2 times as meat)
avg rating 3.86 — 498 ratings — published
Farmageddon: The True Cost of Cheap Meat (Paperback)
by (shelved 2 times as meat)
avg rating 4.21 — 1,136 ratings — published 2014
The Beginner's Guide to Dehydrating Food: How to Preserve All Your Favorite Vegetables, Fruits, Meats, and Herbs (Kindle Edition)
by (shelved 2 times as meat)
avg rating 4.05 — 177 ratings — published 2014
Killing It: An Education (Hardcover)
by (shelved 2 times as meat)
avg rating 3.79 — 882 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 — 1,042 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 3.77 — 274 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 4.45 — 178 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 4.26 — 203 ratings — published 2013
Charcuterie: The Craft of Salting, Smoking, and Curing (Hardcover)
by (shelved 2 times as meat)
avg rating 4.33 — 4,221 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 (Paperback)
by (shelved 2 times as meat)
avg rating 4.35 — 1,646 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 — 192 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 — 224 ratings — published 2011
A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game (Paperback)
by (shelved 2 times as meat)
avg rating 4.07 — 231 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 4.31 — 571 ratings — published 2011
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes (Hardcover)
by (shelved 2 times as meat)
avg rating 4.18 — 848 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 — 407 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 — 2,245 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 — 1,539 ratings — published 1997
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 2 times as meat)
avg rating 4.19 — 212,752 ratings — published 2006
Toxin (Mass Market Paperback)
by (shelved 2 times as meat)
avg rating 3.83 — 13,797 ratings — published 1998
The Membranes (Paperback)
by (shelved 1 time as meat)
avg rating 3.93 — 9,297 ratings — published 1995
“The path of the norm is the path of least resistance; it is the route we take when we're on auto-pilot and don't even realize we're following a course of action that we haven't consciously chosen. Most people who eat meat have no idea that they're behaving in accordance with the tenets of a system that has defined many of their values, preferences, and behaviors. What they call 'free choice' is, in fact, the result of a narrowly obstructed set of options that have been chosen for them. They don't realize, for instance, that they have been taught to value human life so far above certain forms of nonhuman life that it seems appropriate for their taste preferences to supersede other species' preference for survival.”
― 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
“We need a better way to talk about eating animals. We need a way that brings meat to the center of public discussion in the same way it is often at the center of our plates. This doesn't require that we pretend we are going to have a collective agreement. However strong our intuitions are about what's right for us personally and even about what's right for others, we all know in advance that our positions will clash with those of our neighbors. What do we do with that most inevitable reality? Drop the conversation, or find a way to reframe it?”
― Eating Animals
― Eating Animals
