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Index
Cover
Title
Contents
Preface
Let’s talk
We’re all in this together A filmmaker and a graphic designer walk into a butchery…
Never bare the earth Stories from the soil
It takes all sorts The importance of diversity
Looking the animal in the eye Understanding the slaughter process
The whole animal and nothing but the animal The dying art of whole-animal butchery
Delicious on the inside We are what our food eats
Let’s eat
Recipes for conscientious carnivory from friends of Feather and Bone
I can do that Short and fat(s)
Brent’s bacon jam
Brendan’s lamb rump with green sauce
Kathryn’s stuffed Sommerlad chook with apple, pine nuts and bacon
Topher’s Tex-Mex skirt tortillas with sour cream and salsa
Feather and Bone’s lamb long things (kofta) with yoghurt sauce
Angie’s anticuchos
Gaby’s arroz tapado
O Tama’s buffalo yoghurt mango lassi with pistachio and cardamom
Lorenzo’s pork fat butter with rosemary and salt
Laura’s rendered animal fats
Katie’s orange blossom Moroccan-spiced chicken
Bryan’s bombproof chicken sofrito
Feather and Bone’s chicken liver pâté
Jehan’s summer salad with Wagyu chuck
Michele’s barbecued goat rump salad
Christopher’s seared liver with tomatoes and caramelised onions
Julian’s Wiener schnitzel (like the Wieners do)
Shalini’s South Indian goat fry
Wendy’s Norwegian lamb shanks
Wendy’s roast pork belly with crackling
Valentyna’s oyster blade with green sauce
John’s marinated, butterflied lamb leg Podere Caporlese style
Jane’s crisp roast pork hock with spiced red cabbage and apple horseradish
Matt and Ceinwen’s picanha with pear, pecan and radicchio salad
Jessica and Antony’s sausage and cavolo nero ragu
Norman’s chicken heart Bolognese
You could do this Longer and slower but not harder
Matthew’s ribs with Sadie’s barbecue sauce
Feather and Bone’s put-your-feet-up meat sauce
Phillip’s pot roast of beef
Richie’s beef brisket with egg noodles and greens
Ingrid’s smoky, sweet and sour lamb ribs
Geezer’s pork vindaloo
Romany’s Sri Lankan black beef curry
Simon says slow-roasted citrus duck
Ben and Reagan’s beef short ribs with pickled carrots and noodles
David’s Hungarian roast duck with seasonal fruit
Vince’s slow-roasted lamb shoulder with paprika and honey
Rachel’s Oaxacan-style braised goat
Tammi’s crispy pig’s ear banh mi
Dan’s peposo
Leah’s healing bone broth
Kefalonia meat pie à la Persefoni
Laura’s grandma’s Cornish pasties
Angie’s humble pie
You should do this At least once
Danielle’s lamb leg ‘à la ficelle’
Keita’s tsukune
James’ luxe Mud burgers
Jeremy’s corned beef with white sauce and suet dumplings
Feather and Bone’s jambon persillé
Norman’s lamb tongue with numbing chilli and tahini sauce
Norman’s vitello lingua tonnato
Elle and Alessandro’s buffalo ricotta ravioli with sage and rosemary butter
Jacqui’s pig’s head terrine
Feather and Bone’s cassoulet
Ye olde mincemeat pies
Chris’s whole, marinated, spit-roasted lamb
Our guiding principles – established in 2006
Acknowledgements
Further reading
Index
Copyright
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