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 reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer).
This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.
“Just when you thought you had enough meat books, The Meat Hook produces this fantastic book, oozing with juicy, meaty moments and excellent photos.”
—Fergus Henderson, chef and author of The Complete Nose to Tail
“The Meat Hook Meat Book combines good storytelling and great technique from an originator of Brooklyn’s young and electric food scene.”
—Ted Allen, host, Food Network’s Chopped
“Tom is an amazing craftsman.”
—Carlo Mirarchi, chef and author of Roberta’s Cookbook