First of this is a beautiful cookbook. I loved its message. I don’t know if it’s because I am a pretty decent Southern cook or what but this just was okay for me. Most of the recipes are items I already make or have a version of.

I don’t know I guess because it was talking about humane practices and the companies that are humane, it felt more like an advertisement to me.

The recipes are good. The ingredients are easily accessible. There are a lot of positives. This just wasn’t for me.

Dr. Robin Ganzert introduces a new concept in her cookbook, The Humane Table: Cooking with Compassion, that helps readers be mindful of compassion and kindness as to the treatment of the animals that end up on our tables. Dr. Ganzert heads America’s first national humane
organization, American Humane, and has been “celebrating compassion, kindness, respect, and love for all animals since 1877.” This cookbook not only promotes American Humane, it makes all of us mindful of the importance of treating animals well.

This amazing cookbook showcases recipes that are unique, innovative, and very appealing; in fact there are recipes for everyone, no matter how picky. The recipes are easy to follow and are written in a succinct manner to make it possible for everyone – no matter their cooking skill level - to prepare these mouthwatering meals. The cookbook is divided up into seasons, including summer, fall, winter, and spring dishes.

The photographs are beautiful and mouthwatering, as well as inspiring. Readers will want to not only prepare the dishes, but will want to use the listed humane suppliers for their ingredients if they have access to them.

The only negative to this cookbook is that it doesn’t have enough recipes; most readers will want more. However the ones included are actually dishes that most people will want to make. This cookbook definitely deserves five stars; it is a truly lovely and inspiring cookbook

Special thanks to NetGalley for supplying a review copy of this book.

Thanks Netgalley for providing this book. What follows is an honest review.
I was curious how the author would approach the topic of humane use of animals in this book. I think most of us are already aware of the benefits to the chickens of cage-free eggs which are widely sold. Maybe not so much aware of humane use of animals though we have heard of the atrocities in the food industry. That said, the author does use certain brands and allows us to at least have a starting point to find humane sources. The book is divided into seasons which I find helpful allowing the reader to seek out fresh sources of what is "in season." There is also a source index (where to buy specific items) which is helpful starting point.
Some of the recipes were a bit too spicy for my tastes. It seems many cooks these days think everything needs "heat" such as Srichacha sauce. I suppose one could just eliminate it from the recipe, but then the recipe seems a bit - well ordinary. She does use short cuts for on example a cake mix, but then I have to say why bother.
Those seeking a book to introduce them to humane cooking will find much to enjoy, but those who are looking for recipes might be a little disappointed.

This book is a mixed bag for me. The photos are the best part — a huge colorful photo of every recipe. The recipes are arranged by season and are very standard— French toast with berries, fried chicken, turkey sandwiches and such. They are simple and in some cases too simple. For instance, the recipe for fresh butter calls for just shaking cream until clumps form. I’ve made butter a lot and there is more to it than that. If you’re going to do it by hand I recommend adding a marble to the jar since it makes it go much faster. Then you need to pour off the whey and rinse the solid butter well with very cold water before shaping it or putting it in a log or mold. Just saying shake till clumps form is at best half a recipe.

This book was put out by American Humane, a very old organization that certifies that animals aren’t harmed in movies and certifies that they are humanely raised for food companies. The book feels a bit like an ad for them and the companies that pay to be certified like Butterball and Hellman’s. The recipes occasionally put a brand name in for the eggs or sausage you should use but otherwise they are just standard recipes for foods with animal products. There are quite a few salmon recipes, for example, and they just call for fresh salmon. The book also feels like a vanity project for the author and CEO. We really don’t need that many glamour shots of this woman or to hear what celebrities have gushed about her.

Do not assume this is a vegetarian cookbook. It uses animal products throughout.

No nutritional information is provided for the recipes. The book will not be a good fit for people on special diets. Recommended for those who are relatively new to cooking and do not have allergies or dietary restrictions.