Winner, 2018 PEN/E.O. Wilson Prize for Literary Science Writing Short-listed for the 2018 Wellcome Book Prize A Top 10 Science Book of Fall 2017, Publishers Wee

A New York Times Bestseller Finalist for the 2022 Kirkus Prize | Named a best book of the year by The Guardian "Enthralling. Harrowing. Heartbreaking. And utter

The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservic

* New, enlarged edition of the classic Carcasse, ISBN 9789492677341, by master butcher Hendrik Dierendonck* Bound in hardcover with and open spine, and pre-dril

This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and