The Cook and the Butcher

I’ve been on a mission to master meat cookery ever since I served a raw standing rib roast to my new British in-laws. That dinner happened long before I authored my first cookbook, and it played a big role in my decision to both learn about and write about food. I never wanted anything like that to happen again. 

Geared towards meat-loving home cooks looking for expert advice and inspiration, here are 100 delicious recipes for using the most popular cuts of meat, plus loads of practice tips from America’s favorite butchers.