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

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

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

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