Steak Revolution

Blumenthal, Heston. The Fat Duck Cookbook. London: Cape Press, 2008.

Hahn Niman, Nicolette. Defending Beef: The Case for Sustainable Meat Production. White River Junction, VT: Chelsea Green Publishing, 2014.

Harvey, Graham. Grass-Fed Nation: Getting Back the Food We Deserve. London: Icon Books, 2016.

Hertzmann, Peter. Knife Skills Illustrated: A User’s Manual. New York: W.W. Norton & Company, 2007.

Krasner, Deborah. Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat. New York: Stewart, Tabori and Chang, 2010.

LaFrieda, Pat. Meat: Everything You Need to Know. New York: Atria Books, 2014.

López-Alt, J. Kenji. The Food Lab: Better Home Cooking Through Science. New York: W.W. Norton & Company, 2015.

Le, Stephen. 100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today. Toronto: HarperCollins, 2016.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004.

Mylan, Tom. The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat. New York: Artisan, 2014.

Schatzker, Mark. Steak: One Man’s Search for the World’s Tastiest Piece of Beef. New York: Penguin Books, 2011.

Schwartz, Judith D. Cows Save the Planet, and Other Improbable Ways of Restoring Soil to Heal the Earth. White River Junction, VT: Chelsea Green Publishing, 2013.

Teicholz, Nina. The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet. New York: Simon & Schuster, 2014.