Butcher and Beast
Mastering the Art of Meat: A Cookbook
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5.0 • 1 Rating
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- $14.99
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- $14.99
Publisher Description
“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 THE YEAR BY THE NEW YORK TIMES BOOK REVIEW
The Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing, from one of New York’s first speakeasies, frequented by Fitzgerald and Hemingway, to a beloved neighborhood Italian restaurant to one of the city’s most notorious night clubs. Angie Mar purchased the Beatrice Inn in 2016 and led the storied landmark into its next chapter. Mar transformed the space and the menu into a stunning subterranean den where guests are meant to throw caution to the wind and engage in their most primal of senses. Pete Wells, in his rave two-star New York Times review, summed it up best: “It is a place to go when you want to celebrate your life as an animal.”
Now, in Mar’s debut cookbook, the Beatrice Inn experience will resonate with readers no matter where they live. Butcher and Beast invites readers into this glamorous, gutsy, and forever-nocturnal world. Mar’s unconventional approach to flavor profiles are captured in over 80 recipes, including Milk-Braised Pork Shoulder, Duck and Foie Gras Pie, Venison Cassoulet, and Bone Marrow–Bourbon Crème Brûlée. Throughout are also essays on Mar’s controversial and cutting-edge dry-aging techniques, her adoration of Champagne, the reality of what it takes to lead in the New York City restaurant scene, and the love and loyalty of her tight-knit family. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn.
PUBLISHERS WEEKLY
Mar, the owner and executive chef of New York City's Beatrice Inn, presents herself as a true carnivore in this rich and enticing debut. Recipes are doled out across four seasonal chapters with a European flair and strong emphasis on red meat and game. Winter options include venison Wellington, as well as a short rib and beef cheek pie. Summer fare is only marginally lighter, featuring roast leg of mutton with Yorkshire pudding, and tempranillo vine smoked hare with huckleberry conserve and vanilla. Dry-aging a rib-eye rack for 90 to 160 days is the key to one of the restaurant's signature dishes, whiskey beef, which also involves a weekly wrapping of the steak in cheesecloth that is soaked in single-malt. Even desserts can be beefy, as proven by the bone marrow bourbon cr me br l e. Along the way, Mar tells the story of her rise to culinary fame, chronicles her restaurant's history, and poses for striking photos (in one, she's seated at a banquette in a slit dress, a forkful of tagliatelle in one hand, and the head of a wild boar resting on her exposed knee). This alluring collections of recipes from an exciting Manhattan chef will leave meat eaters salivating.
