We are open! For operations and delivery updates due to COVID-19. (click here)
0

Call Boomerang Books 1300 36 33 32

Description - My Year Without Meat by Richard Cornish

When food writer Richard Cornish was so overcome by the aroma of the roast leg of lamb he had buckled into the passenger seat next to him that he pulled over to the side of the road and tore it apart with his bare hands, he knew he had a problem. He began to examine what it means to eat meat by becoming vegetarian for a year.

My Year Without Meat is a surprising and bittersweet journey that changed Richard's body, his values and how he cooks. It's a meditation on ethical meat, an ode to vegetables and a cautionary tale about our relationship to food-as told by a self-confessed meat lover.

Peppered with funny anecdotes, eye-opening facts and conversations with some of Australia's best local producers, farmers and top chefs, My Year Without Meat thoughtfully explores how and why Australians consume food the way we do.

It will make you rethink the contents of your supermarket trolley, how you prepare your evening meal and where your food comes from.

Buy My Year Without Meat by Richard Cornish from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9780522864113
ISBN-10: 0522864112
Format: Paperback / softback
(234mm x 154mm x 14mm)
Pages: 192
Imprint: Melbourne University Press
Publisher: Melbourne University Press
Publish Date: 30-Jun-2016
Country of Publication: Australia

Book Reviews - My Year Without Meat by Richard Cornish

» Have you read this book? We'd like to know what you think about it - write a review about My Year Without Meat book by Richard Cornish and you'll earn 50c in Boomerang Bucks loyalty dollars (you must be a Boomerang Books Account Holder - it's free to sign up and there are great benefits!)


Author Biography - Richard Cornish

Richard Cornish is an award-winning food writer who pens the much-loved and irreverent Fairfax column Brain Food. He has co-authored the bestselling MoVida cookbooks with Frank Camorra and Phillippa's Home Baking with Phillippa Grogan. His journalism explores where food comes from, how it gets to us and why some foods taste better than others.

A Preview for this title is currently not available.