Butcher and Beast
Mastering the Art of Meat
$87.20
- Hardcover
304 pages
- Release Date
1 October 2019
Summary
The debut cookbook from Angie Mar, the food and fashion icon behind the acclaimed Beatrice Inn, is organized by season and delves into the world of cooking every kind of meat imaginable, from chicken and pork to quail and rabbit, with both sweet and savory preparations.
“A fashionably photographed book that’s as high-rolling and unapologetically carnivorous as the Beatrice Inn.” - The New York Times Book Review
IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF …
Book Details
| ISBN-13: | 9780525573661 |
|---|---|
| ISBN-10: | 0525573666 |
| Author: | Angie Mar |
| Publisher: | Potter/Ten Speed/Harmony/Rodale |
| Imprint: | Clarkson Potter |
| Format: | Hardcover |
| Number of Pages: | 304 |
| Release Date: | 1 October 2019 |
| Weight: | 1.20kg |
| Dimensions: | 216mm x 273mm |
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Critics Review
“In a time when plant-based diets feel omnipresent, Angie Mar stands to prove that big, red meat is still very much in style.”—Vogue
“In Butcher and Beast, the chef Angie Mar tells the restaurant’s story through meaty recipes and flashy photography.”—The New York Times
“At New York’s iconic Beatrice Inn, [Angie’s] menu ranges from 75 Day Lavender Aged Butcher’s Steak to Muscadet Vine Smoked Rabbit. So it should come as no surprise that her debut cookbook, Butcher and Beast, showcases that passion.”—Food & Wine
“The hulking tome is a raw tribute to her storied eatery, each page resembling a macabre Vogue spread.”—Artful Living
“This alluring collection of recipes from an exciting Manhattan chef will leave meat eaters salivating.”—Publishers Weekly
Angie Mar
Angie Mar is the owner and executive chef at The Beatrice Inn in New York City’s West Village. Best known for her innovative preparation of meats, Mar was named a 2017 Food & Wine Best New Chef and was a 2019 James Beard semifinalist for Best Chef: New York City.
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