Williams-Sonoma The Cook & The Butcher Cookbook

Chef and author Brigit Binns consulted nearly two dozen renowned master butchers and steak-house chefs across America to learn the very best techniques for choosing and preparing meats. Her discoveries were the foundation for this superb guide to cooking beef, pork, lamb and veal to perfection at home. Binns developed more than 100 recipes during her cook-and-butcher collaboration, incorporating fresh, seasonal ingredients and cooking techniques from stir-frying and grilling to braising and smoking. Experts and beginning cooks alike will be inspired by the beautifully photographed recipes, which also include "Notes from the Butcher" that offer savvy shortcuts, suggestions for alternative cuts and guidance on how to work with your local butcher to achieve the best results. Tom Mylan, owner of the Meat Hook, a sustainable butcher shop in Brooklyn, New York, added helpful question-and-answer introductions to each section. Hardcover, 224 pages.