Butcher and Beast
Author: Mar, Angie
ISBN: 9780525573661
Publisher: CROWN
Year First Published: 2019
Pages: 304
Dimensions: 279mm x 225mm x 26mm
Format: Hardback
Description
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 Cr me Br lee (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 straightforward as possible.
ISBN: 9780525573661
Publisher: CROWN
Year First Published: 2019
Pages: 304
Dimensions: 279mm x 225mm x 26mm
Format: Hardback
Description
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 Cr me Br lee (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 straightforward as possible.
