Books We Love

Books

Recommended Reading

“Books are the bees which carry the quickening pollen from one to another mind.” – James Russell Lowell.

We no longer sell a large variety of books on our website because of the changes to the Australian postal service, increased prices and shipping times, and many online book sellers offer free postage. We will continue sell our own books The Gift of Kindness, Perfect Pigs and a select few Australian cookbooks online and at the sanctuary.

Here we have compiled a collection of some of our favourite books and DVDs. We’ve listed both ethics and cooking books for those wanting to know more about animal protection or for the well-versed hoping to expand their already populous library.

Our books:

The Gift of Kindness by Pam Ahern

Enter the realm of Edgar’s Mission, where our most welcome and treasured guests never pay a cent, never lift a trotter (or hoof!), are adorned with belly rubs and delectable foods and who have an easy time showing the world just how amazing their kind really is.

The Gift of Kindness features 224 pages of beautiful photographs, quotes and 44 stories of Edgar’s Mission residents, including Edgar, Ruby, Miss Marple, Hansel, Timmy, Monty and many more. Get to know them and their heartwarming and sometimes sad stories, after all – every resident, past, present and future is a unique living, breathing and feeling soul.

Perfect Pigs by Pam Ahern and Kyle Behrend

Perfect Pigs is a beautiful limited edition coffee table book which captures the beauty, sensitivity and splendour of our amazing pigs. We are sure this book, titled “Perfect Pigs”, will one day become a much sought after collector’s item.

Ethics books and DVDs available in our store:

Turning Points in Compassion: Personal Journeys of Animal Advocates by Gypsy Wulff

Published in 2015, this book features 10 chapters detailing the personal journeys of Animal Advocates all around the world, including a feature on Edgar’s Mission founder Pam Ahern and Edgar’s Mission Operations Manager Kyle Behrend.

This inspirational collection of personal stories from many of the most eloquent, passionate and intellectually progressive voices in today’s growing Animal Rights movement challenges widespread perceptions of our relationship with animals and ourselves.

With a powerful blend of compassion and honesty, the writers share pivotal moments that awakened them to a life-changing awareness. With open eyes, hearts and minds, they describe their entry to a new world of compassionate living and understanding that will touch the hearts of people everywhere. No readers will be left unchallenged by this book.

Cowspiracy: The Sustainability Secret by Kip Anderson and Keegan Kuhn

Cowspiracy is a groundbreaking feature-length environmental documentary following intrepid filmmaker Kip Andersen as he uncovers the most destructive industry facing the planet today – and investigates why the world’s leading environmental organisations are too afraid to talk about it.

Animal agriculture is the leading cause of deforestation, water consumption and pollution, is responsible for more greenhouse gases than the transportation industry, and is a primary driver of rainforest destruction, species extinction, habitat loss, topsoil erosion, ocean “dead zones,” and virtually every other environmental ill. Yet it goes on, almost entirely unchallenged.

Peaceable Kingdom: The Journey Home

Peaceable Kingdom: The Journey Home explores the powerful struggle of conscience experienced by several people from traditional farming backgrounds who come to question the basic assumptions of their way of life. A riveting story of transformation and healing, the documentary portrays the farmers’ sometimes amazing connections with the animals under their care, while also providing insight into the complex web of social, psychological and economic forces that have led to their inner conflict.

Interwoven with the farmers’ stories is the dramatic animal rescue work of a newly-trained humane police officer whose sense of justice puts her at odds with the law she is charged to uphold. With strikingly honest interviews and rare footage demonstrating the emotional lives and intense family bonds of animals most often viewed as living commodities, this groundbreaking documentary shatters stereotypical notions of farmers, farm life, and perhaps most surprisingly, farm animals themselves.

Other ethics books we love:

Change of Heart: What Psychology Can Teach Us About Spreading Social Change by Nick Cooney

Should anti-war protesters use graphic images to get public support for their cause, or will such images turn the public off? In encouraging the public to adopt sustainable behaviors, should environmental organisations ask for small changes like using fluorescent light bulbs or big changes like giving up cars? Why do most Americans say they oppose the cruel practices of factory farms and sweatshops yet still buy products from these places? And how can non-profits get more people to say yes to their requests to volunteer, donate, recycle, write a letter to a political prisoner, support gay rights, go vegetarian, conserve energy or make other positive changes?

Scientific research has generated a wealth of information on how people can be persuaded to alter their behaviors, yet this body of knowledge has been largely ignored by those working to improve society. Change of Heart: What Psychology Can Teach Us About Spreading Social Change brings this information to light so that non-profits, community organisers and others can make science-driven decisions in their advocacy work. The book examines more than eighty years of empirical research in areas including social psychology, communication studies, diffusion studies, network systems and social marketing, distilling the highlights into easy-to-use advice and serving as a psychology primer for anyone wanting to spread progressive social change.

Eating Animals by Jonathan Safran Foer

Like many young Americans, Jonathan Safran Foer spent much of his teenage and college years oscillating between enthusiastic carnivore and occasional vegetarian. As he became a husband, and then a father, the moral dimensions of eating became increasingly important to him. Faced with the prospect of being unable to explain why we eat some animals and not others, Foer set out to explore the origins of many eating traditions and the fictions involved with creating them.

Traveling to the darkest corners of our dining habits, Foer raises the unspoken question behind every fish we eat, every chicken we fry, and every burger we grill. Part memoir and part investigative report, Eating Animals is a book that, in the words of the Los Angeles Times, places Jonathan Safran Foer “at the table with our greatest philosophers.”

Forks Over Knives by Del Sroufe

What if one simple change could save you from heart disease, diabetes, and cancer? For decades, that question has fascinated a small circle of impassioned doctors and researchers and now, their life-changing research is making headlines in the hit documentary “Forks Over Knives.” Their answer? Eat a whole-foods, plant-based diet it could save your life. It may overturn most of the diet advice you’ve heard but the experts behind “Forks Over Knives” aren’t afraid to make waves. In his book “Prevent and Reverse Heart Disease,” Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In “The China Study,” Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet. Now, as “Forks Over Knives” is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include:

  • Insights from the luminaries behind the film Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others
  • Success stories from converts to plant-based eating like San Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great!
  • The many benefits of a whole-foods, plant-based diet for you, for animals and the environment, and for our future
  • A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools
  • 125 recipes from 25 champions of plant-based dining from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp delicious, healthy, and for every meal, every day.

The Inner World of Farm Animals by Amy Hatkoff

“The Inner World of Farm Animals” is a fascinating glimpse into the minds and hearts of farm animals. Through breakdowns of scientific experiments and discoveries, charming anecdotal side bars and poignant photos, cows, pigs, sheep, goats and chickens become kindred spirits as we see how they parent like us, form monogamous relationships, mourn, empathise, and rejoice.

Hatkoff takes the hard science and makes it accessible to the average reader with her one-of-a-kind treatment, gently making the case that farm animals are closer to us than we think and perhaps we should consider making some changes to improve their lives. Though it is hard to read this book without considering our food choices, it does not have an agenda. Humans are fascinated by how animals think, communicate and feel in ways similar to us. Jane Goodall proved how close other primates are to us, not just in DNA but in the way they behave. Now it is becoming clear that the animals that are raised for food are more similar to mankind than we may have previously thought.

The Pig Who Sang to the Moon: The Emotional World of Farm Animals by Jeffrey Moussaieff Masson

Jeffrey Moussaieff Masson’s groundbreaking bestseller, When Elephants Weep, was the first book since Darwin’s time to explore emotions in the animal kingdom, particularly from animals in the wild. Now, he focuses exclusively on the contained world of the farm animal, revealing startling, irrefutable evidence that barnyard creatures have feelings too, even consciousness.

Weaving history, literature, anecdotes, scientific studies, and Masson’s own vivid experiences observing pigs, cows, sheep, goats, and chickens over the course of five years, this important book at last gives voice, meaning, and dignity to these gentle beasts that are bred to be milked, shorn, butchered, and eaten. Can we ever know what makes an animal happy? Many animal behaviorists say no. But Jeffrey Masson has a different view: An animal is happy if it can live according to its own nature. Farm animals suffer greatly in this regard. Chickens, for instance, like to perch in trees at night, to avoid predators and to nestle with friends. The obvious conclusion: They cannot be happy when confined twenty to a cage.

From field and barn, to pen and coop, Masson bears witness to the emotions and intelligence of these remarkable farm animals, each unique with distinct qualities. Curious, intelligent, self-reliant–many will find it hard to believe that these attributes describe a pig. In fact, there is much that humans share with pigs. They dream, know their names, and can see colors. Mother cows mourn the loss of their calves when their babies are taken away to slaughter. Given a choice between food that is nutritious or lacking in minerals, sheep will select the former, balancing their diet and correcting the deficiency. Goats display quite a sense of humor, dignity, and fearlessness (Indian goats have been known to kill leopards). Chickens are naturally sociable–they will gather around a human companion and stand there serenely preening themselves or sit quietly on the ground beside someone they trust.

For far too long farm animals have been denigrated and treated merely as creatures of instinct rather than as sentient beings. Shattering the abhorrent myth of the “dumb animal without feelings,” Jeffrey Masson has written a revolutionary book that is sure to stir human emotions far and wide.

Cooking books available in our store:

Greeilicious by Amanda Benham and Leigh Drew

We all know that greens are good for us. Nutritional powerhouses, greens are low in kilojoules and are among the richest sources of fibre, protein and essential vitamins around. Yet these humble vegetables are usually overlooked in everyday meals. Too often we’re content to drizzle dressing on a few lettuce leaves and call it a day, thereby missing crucial opportunities for extra flavour and nutrition.

Greenilicious seeks to revolutionise our approach to greens and show us just how versatile and delicious these verdant veggies can be. From spinach and curly kale to savoy cabbage and witlof, Greenilicious demystifies more than 40 different green vegetables while outlining the nutritional benefits, flavour and texture characteristics, and simple storage and cooking tips for every variety. With over 100 mouth-watering recipes, Greenilicious demonstrates that greens can be the main attraction of everyday eating – not just a sideshow.

Oh She Glows by Angela Liddon

Angela Liddon is know the world-over for her amazing food and lifestyle blog called ‘Oh She Glows’. Angela’s story is one of triumph – after being perpetually on a diet and sick for a decade, Angela decided to get serious about her health. Her inspiring journey to wellness and the powerful transformation that food can make is documented in this book.

The 100 Vegan recipes featured in this book will literally make you glow from the inside out.

The cookbook is also allergy friendly with many gluten-free and soy-free options.

Veganissimo! by Leigh Drew

Veganissimo! showcases vegan cooking at its most creative, innovative and delectable, firmly establishing it as a unique cuisine in its own right. Leigh Drew’s clear, step-by-step instructions make preparing vegan food easy and fun, and her distinctive approach to flavour creation—which makes the most of vegan culinary principles and techniques, whole, unprocessed foods and contemporary, ethnic-inspired combinations—is sure to impress non-vegans, empower new vegans and encourage established vegans to widen their cooking repertoire.

About Leigh Drew

Sydney-based Leigh Drew has been involved in the culinary world for almost 30 years, having taken over the family kitchen at an early age. Since becoming vegan in March 2003, she has shared her love and enthusiasm for vegan cookery by teaching cooking classes, speaking at festivals, managing vegan cafés, catering and writing cookbooks. Veganissimo! is her third and largest cookbook to date.

Other ethics books we love:

The Complete Guide to Vegan Food Substitutions by Celine Steen

The Complete Guide to Vegan Food Substitutions is your secret weapon to turning any recipe imaginable into a deliciously “veganised” success—no guesswork or hard labor involved. And no more kitchen failures or recipe flops either. Simply look up whatever non-vegan ingredient you want to sub out, and expert author team Celine Steen and Joni Marie Newman will explain exactly what substitution is best to use and how to make it without compromising taste or flavor, so you’ll create dishes that are not only better than the “real” thing, but healthier, too.

With more than 200 recipes and substitutions that show the swaps in action, you’ll find step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. You’ll also find healthy substitutions for replacing things like gluten, sugar, and fat, so you can fine-tune any recipe to your dietary needs.

Stunning photography and easy-to-follow charts appear in every chapter, making it a cinch to dip in and out whenever you need a quick reference or recipe.

If you’ve always wanted to turn your aunt’s famous mac and cheese into a veganised taste sensation, or your grandma’s buttermilk pie into a rousing, “reinvented” success, The Complete Guide to Vegan Food Substitutions is the solution you’ve been looking for!

But I could Never Go Vegan! by Kristy Turner

Can’t imagine living without cheese? Convinced that dairy-free baked goods just don’t cut it? Hate the taste of tofu and not a fan of boring salads? EXCUSES, BE GONE!

Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you’ve ever heard with 125 bursting-with-flavor vegan recipes for every meal of the day—including dessert!

  • “All those special ingredients are way more expensive.” Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream.
  • “I could never give up cheese!” You won’t miss it at all with Tempeh Bacon Mac ‘n’ Cheese with Pecan Parmesan, Tofu Chèvre, Citrus-Herb Roasted Beets with Macadamia Ricotta, or Mushroom Cheddar Grilled Cheese Sandwiches.
  • “What about brunch?” Chickpea Scramble Breakfast Tacos, Lemon Cornmeal Waffles with Blueberry Sauce, and Caramel Apple-Stuffed French Toast are vegan breakfasts of champions!
  • “My friends won’t want to come over for dinner.” They will when they get a taste of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka.
  • “But I scream for ice cream!” Then you’ll shriek over Dark Chocolate Sorbet, Mango Lassi Ice Cream, and from-scratch Oatmeal Raisin Ice Cream Sandwiches.

If you’re a waffling vegan newbie, on-the-fence vegetarian, or veg-curious omnivore, this book will banish your doubts. You’ll find you can get enough protein, fit in at a potluck, learn to love cauliflower, and enjoy pizza, nachos, brownies, and more—without any animal products at all. (Even vegan pros will discover some new tricks!)

Colorful photographs throughout will have you salivating over Kristy’s inventive, easy-to-follow recipes. So what are you waiting for? Get in the kitchen and leave your excuses at the door!

Thrive Energy Cookbook by Brendan Brazier

Packed with 150 plant-based, nutrient-dense, whole food recipes developed within the Thrive nutritional philosophy, Thrive Energy Cookbook brings concepts that started the functional, plant-based nutrition revolution to life. Recipes are all vegan and allergen-free (or with gluten-free options) to eliminate wheat, yeast, gluten, soy, refined sugar, and dairy from your diet.

Easy-to-make and performance-enhancing, these chef-created recipes merge purpose driven functionality (every ingredient has a nutritional purpose) with mouth-watering appeal. From the alkaline-forming, plant protein–packed Vanilla-Almond-Mocha Motivator Smoothie to Roasted Red Pepper & Sweet Potato Soup, Thai Green Curry Rice Bowl, and desserts such as Raspberry Chocolate Pomegranate Tart, Thrive Energy Cookbook will have you quickly preparing nutrient-packed and delicious dishes.

Isa Does It by Isa Chandra Moskowitz

Recipes, tips, and strategies for easy, delicious vegan meals every day of the week, from America’s bestselling vegan cookbook author. How does Isa Chandra Moskowitz make flavorful and satisfying vegan meals from scratch every day, often in 30 minutes or less? It’s easy! In ISA DOES IT, the beloved cookbook author shares 150 new recipes to make weeknight cooking a snap. Mouthwatering recipes like Sweet Potato Red Curry with Rice and Purple Kale, Bistro Beet Burgers, and Summer Seitan Saute with Cilantro and Lime illustrate how simple and satisfying meat-free food can be. The recipes are supermarket friendly and respect how busy most readers are. From skilled vegan chefs, to those new to the vegan pantry, or just cooks looking for some fresh ideas, Isa’s unfussy recipes and quirky commentary will make everyone’s time in the kitchen fun and productive.

My New Roots by Sarah Britton

At long last, Sarah Britton, called the queen bee of the health blogs by “Bon Appetit, “reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers vegetarians, vegans, paleo followers, and gluten-free gourmets alike flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. “My New Roots” is the ultimate guide to revitalising one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.”

Blender Girl by Tess Masters

On her wildly popular recipe blog, Tess Masters—aka, The Blender Girl—shares easy plant-based recipes that anyone can whip up fast in a blender. Tess’s lively, down-to-earth approach has attracted legions of fans looking for quick and fun ways to prepare healthy food. In The Blender Girl, Tess’s much-anticipated debut cookbook, she offers 100 whole-food recipes that are gluten-free and vegan, and rely on natural flavors and sweeteners. Many are also raw and nut-, soy-, corn-, and sugar-free.

Smoothies, soups, and spreads are a given in a blender cookbook, but this surprisingly versatile collection also includes appetizers, salads, and main dishes with a blended component, like Fresh Spring Rolls with Orange-Almond Sauce, Twisted Caesar Pleaser, Spicy Chickpea Burgers with Portobello Buns and Greens, and I-Love-Veggies! Bake. And even though many of Tess’s smoothies and shakes taste like dessert—Apple Pie in a Glass, Raspberry-Lemon Cheesecake, or Tastes-Like-Ice- Cream Kale, anyone?—her actual desserts are out-of this-world good, from Chocolate-Chile Banana Spilly to Flourless Triple-Pecan Mousse Pie and Chai Rice Pudding. Best of all, every recipe can easily be adjusted to your personal taste: add an extra squeeze of this, another handful of that, or leave something out altogether— these dishes are super forgiving, so you can’t mess them up.

Details on the benefits of soaking, sprouting, and dehydrating; proper food combining; and eating raw, probiotic-rich, and alkaline ingredients round out this nutrient-dense guide. But you don’t have to understand the science of good nutrition to run with The Blender Girl—all you need is a blender and a sense of adventure. So dust off your machine and get ready to find your perfect blend.

Rawsome Vegan Baking by Emily von Euw

Raw and vegan trends meet in this unique baking book from a popular blogger. Whether you’re a vegetarian, a raw vegan or even a meat-lover just looking for something healthy, new and delicious, Emily von Euw, creator of ThisRawsomeVeganLife.com, has provided 100 creative recipes for delicious raw, vegan treats that are easy to make and beautiful to the eye. Emily’s eye-catching recipes like her Red Velvet Mousse Towers, Loco Coco Bars and Lemon Cream Pie with Pecans are so tasty that you won’t even realize they’re vegan. With Rawsome Vegan Baking you’ll wow your taste buds and your waistline.

Everyday Raw Gourmet by Matthew Kenney

Please note: Everyday Raw Gourmet is a gourmet raw recipe book. If you are a beginner into raw food this book may be quite advanced.

Chef Matthew Kenney takes the raw food lifestyle to exquisite new heights in Everyday Raw Gourmet. Combining his love of art and his philosophy on food, Kenney creates recipes for outstanding raw food dishes that will titillate the taste buds of all your guests.

The recipes in Everyday Raw Gourmet span many ethnicities, including Asian, Latin, French, and Indian, and include everything from appetizers and tapas to main dishes, breads, sauces, and decadent desserts. Kenney’s focus is always on fresh fruits and vegetables, organic produce, and buying food locally in season. He believes eating raw food can lead to greater health and fosters creativity in the kitchen.

Raw food made right will always enhance the flavors and pleasures of eating, whether alone or with a large gathering of friends.

Babycakes by Erin McKenna

Craving treats that are not only healthy but taste amazing?

Then this revolutionary cookbook if for you! Perfect for parents of children with allergies, vegans, those with food sensitivities and sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn’t sacrifice taste or texture.

Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes. Most are gluten-free, all are without refined sugar– in the hope of combating her own wheat, dairy, and sugar sensitivity. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones – all the while guiding you safely through techniques she’s spent years perfecting.

The Naughtiest Vegan Cakes in Town! by Melissa Morgan

Melissa Morgan has put together some of our most indulgent recipes at Ms. Cupcake for you to make at home, using ingredients you can easily get at the supermarket or local shop. What’s more, most of the recipes can be made gluten-free with simple substitutions.

Whether you’re vegetarian, vegan, or suffer from allergies or intolerances, you too can treat yourself to cupcakes piled high with dairy-free ‘buttercream’, fruity muffins, super-easy tray-bakes and no-bakes, gooey cookies, crunchy biscuits and – naughtiest of them all – delicious dipped and fried desserts using store-cupboard basics for when you really need something special at the end of the day.

Because everybody deserves great cake!