Butcher + Beast: Mastering the Art of Meat by Angie Mar

  • Milk-braised pork shoulder with jasmine rice Soubise, maitake mushrooms, and sage

    Milk-braised pork shoulder with jasmine rice Soubise, maitake mushrooms, and sage (page 17)

    from Butcher + Beast: Mastering the Art of Meat Butcher + Beast by Angie Mar

    • Categories: Stews & one-pot meals; Rice dishes; Sauces, general; Main course; Cooking ahead; Winter; Asian; Italian
    • Ingredients: boneless pork shoulder; milk; heavy cream; chicken stock; onions; sage sprigs; thyme sprigs; bay leaves; garlic; jasmine rice; Spanish onions; butter; maitake mushrooms; Chardonnay wine
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  • ISBN 10 0525573666
  • ISBN 13 9780525573661
  • Linked ISBNs
  • Published Oct 01 2019
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

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.

The trendy Beatrice Inn is not just famous for its upscale menu and atmosphere; it's also known for its badass executive chef and owner Angie Mar whose creative, no-BS personality and expertise speaks for itself. Organized by season, the recipes cover nearly every animal out there and reflect Mar's passion for meat--from butchering to cooking. The year-round recipes range from Buttermilk Fried Chicken (summer) to Lavender Aged Beef (winter) to Spring Lamb Poutine (spring), as well as recipes that showcase her other culinary talents with desserts like Bone Marrow & Bourbon Crème Brûlée (fall). Mar shares personal family anecdotes, invaluable cooking tips, and even a guide to building your own larder at home to make these complexly flavored dishes as straight-forward as possible.

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