author

E. Curtis Green

Known for practical farm guides rather than literary self-promotion, this author helped create straightforward manuals on slaughtering, cutting, preserving, and cooking meat on the farm. The books are direct, useful, and clearly aimed at readers who wanted hands-on instruction.

3 Audiobooks

Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm

Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm

by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West

Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm

Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm

by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West

Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West

About the author

E. Curtis Green is credited as a coauthor of several practical agricultural manuals, including Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm, Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm, and Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm.

Reliable biographical information about Green is limited in the sources I could confirm, so it is safest to describe him through the work itself: these books are instructional, farm-focused, and written to help readers handle meat processing and preparation in a clear, usable way.

Because verified personal details are scarce, this profile keeps the focus on the contribution readers are most likely to know—practical coauthored guides built around everyday agricultural know-how.