"Chef Skye Michael Conroy offers delicious recipes for alternatives to commercially prepared and processed plant-based meat substitutes. Many of the flavors, appearances, and textures of meat dishes can be replicated from a home kitchen. Crafting Seitan offers step-by-step guidance for preparing more than 100 recipes using wheat-based seitan, soy products, and a variety of flavorings to create burgers, meatless meatballs, roasts, and every variety...

"A comprehensive, easy-to-use guide to everything you need to know about selecting, butchering, preparing, and cooking every kind of meat, including beef, pork, lamb, poultry, and wild game. In SECRETS OF THE BUTCHER, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Much more than just a book on how to butcher meat, SECRETS OF THE BUTCHER covers every aspect of selecting, preparing, and eating...

Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt-and later the harvest-according to their unique climates and environments, resulting in the astonishing diversity of...

"A shocking and engrossing expose of the US meat industry, the devastating failures of the country's food system, and the growing disappointment of alternative meat producers claiming to revolutionize the future of food by the head of Forbes's Food, Drink, and Agriculture division, Chloe Sorvino"--