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A deeply personal female narrative memoir about life, love, death, and dinner, set in the world of butchery.

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´Killing It combines three popular, profound topics: where our food comes from, how to achieve purpose in life and how to find lasting love´ - Sunday Times

After a career spent writing about food, Camas Davis came to a realization: she had never forced herself to grapple with how it actually got to her plate. Out of love with her life and with the world she found herself in, she knew she had to make a change.

And so she set off for France. There, in the rolling countryside of Gascony, she would learn the art of butchery, and with it the art of eating and drinking well. Surrounded by farmers, producers, cooks and food-lovers, eating some of the world´s least processed and most lovingly made food, Camas discovered the very authenticity she´d longed for in her old life. She just needed to return to America, and bring what she´d learnt back with her . . .

Killing It is the story of one woman´s quest to understand what it means to be human and what it means to be animal too.

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A brave book . . . I was reminded of Elizabeth David . . . very original The Times

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Davis, Camas
Camas Davis is a former editor and writer for magazines including Saveur and National Geographic Adventure. In 2009, she traveled to southwest France to study whole animal butchery and charcuterie and subsequently founded the Portland Meat Collective, a transparent, hands-on meat school that has become a resource for education and reform. In 2014, Camas launched the Good Meat Project, a nonprofit dedicated to inspiring responsible meat production and consumption through experiential education across the USA.

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