Full of wonderful recipes and photographs, this book is intended to demystify meat cookery and help people explore its wonderful taste oppurtunities.

***WINNER of the 2021 RSL Ondaatje Prize*** 'I binged it like a Netflix show ... It's stunning' Luke Kennard, author of The Transition _________________________

Pat Whelan, Ireland's foremost butcher, shares the benefit of his inherited expertise as a fifth generation farmer and butcher. This is a comprehensive guide to

This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States a

Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reaso