Good quality books on Clean Meat are now being published for your reading. These publications deal with a host of issues ranging from the legal and ethical concerns of animal agriculture to the best ways to cook in vitro meat. The books listed below are a diverse collection of perspectives and approaches to the issues surrounding drones. For anybody looking to increase your clean meat knowledge or looking for a great gift idea, we’ve compiled a list of noteworthy clean meat related books.

Cool Science Radio - Paul Shapiro - Clean Meat

Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World

Paul Shapiro gives you a front-row seat for the wild story of the race to create and commercialize cleaner, safer, sustainable meat—real meat—without the animals. From the entrepreneurial visionaries to the scientists’ workshops to the big business board­rooms—Shapiro details that quest for clean meat and other animal products and examines the debate raging around it.

The End of Animal Farming: How Scientists, Entrepreneurs, and Activists Are Building an Animal-Free Food System

The End of Animal Farming is not a scolding treatise or a prescription for an ascetic diet. Reese invites readers—vegan and non-vegan—to consider one of the most important and transformational social movements of the coming decades.

Meat Planet: Artificial Flesh and the Future of Food

In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media.

The In Vitro Meat Cook Book

This cookbook aims to move beyond in vitro meat as inferior fake-meat replacement , to explore its creative prospects and visualize what in vitro meat products might be on our plate one day.Includes the In vitro hamburger and 45 other recipes. Our aim is not to promote lab-grown meat, nor to predict the future, but to visualize a wide range

The Future of Meat Without Animals

Plant-based and cell-cultured meat, milk, and egg producers aim to replace industrial food production with animal-free fare that tastes better, costs less, and requires a fraction of the energy inputs. These products are no longer relegated to niche markets for ethical vegetarians, but are heavily funded by private investors betting on meat without animals as mass-market, environmentally feasible alternatives that can be scaled for a growing global population.