“A fashionably photographed book that’s as high-rolling and unapologetically carnivorous as [the Beatrice Inn].”—The New York Times Book Review IACP AWA

DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in

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

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

This friendly and accessible cookbook offers over 100 recipes for delicious meals using a wide range of popular beef, pork, lamb, and veal cuts and aims to help