Adam Danforth is the author of Butchering Chickens, Butchering Beef, and Butchering Poultry, Rabbit, Lamb, Goat, and Pork, which won both an IACP Award and a James Beard Award. Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He leads experiential workshops worldwide on butchery and meat science for venues such as the Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Danforth also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, The Perennial, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Danforth lives in Ashland, Oregon.
"[A] breathtaking guide through the paradoxical process of killing
animals with compassion. ... For those who have embraced the farm
to table movement and are ready to take matters into their own
hands, this is required reading. For those whose consideration of
meat and poultry begins and ends at the supermarket, it is a
transformative wake-up call."--The Shepherd
"Adam Danforth's two new books about butchering feature tasteful
photographs and a thorough explanation of each step of the process.
... [They]make you feel like you can raise and process your own
livestock, and do it thoughtfully and skillfully ... [and] provide
new insights for all of us about butchering and its impact on the
quality of meat."--Kitchen Arts & Letters
"These are not mere how-to guides: they are the equivalent of
in-depth college courses. ... What's more, this is not just
academic data: there are practical applications, and not only for
homestead butchers. Anyone who cooks or eats meat would benefit
from much of this information. ... On a scale of 1-10, these easily
rank 12, minimum."--HobbyFarms.com
"These are not mere how-to guides: they are the equivalent of
in-depth college courses."
-- Countryside Small Stock Journal "These books were written by a
man who loves livestock, and loves meat - with reverence."
-- The Shepherd "Breathtaking guide through the paradoxical process
of killing animals with compassion. ... a transformative wake-up
call."
-- Publishers Weekly "It's informative, it's comprehensive, and
above all else, it's reverent and respectful of the animals giving
their lives so we can live ours."
-- Hobby Farms
"If you're interested in self-sustainability and raising livestock
for meat consumption, this book is the next step in your process.
It's informative, it's comprehensive, and above all else, it's
reverent and respectful of the animals giving their lives so we can
live ours."
"There's an entire industry of professionals who humanely raise and
slaughter animals for a living, in an intensely personal and
responsible way that's to be admired. One of those professionals is
Adam Danforth, the author of a new book series that sets out to
educate those interested in humanely slaughtering their own
food."
"These books were written by a man who loves livestock, and loves
meat - with reverence."
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