Butcher and Beast (Mastering the Art of Meat: A Cookbook)
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$40.00
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Product Details
Author:
Angie Mar
Format:
Hardcover
Pages:
304
Publisher:
Clarkson Potter/Ten Speed (October 1, 2019)
Language:
English
ISBN-13:
9780525573661
ISBN-10:
0525573666
Weight:
54.4oz
Dimensions:
8.8" x 11.01" x 1.06"
Case Pack:
8
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T165102_155746779-20260405.xml
Folder:
RandomHouse
List Price:
$40.00
As low as:
$30.80
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Audience:
General/trade
Country of Origin:
China
Pub Discount:
65
Imprint:
Clarkson Potter
Overview
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 Hemmingway, 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 the Beatrice Inn experience can resonate with readers no matter where they live in Mar’s debut cookbook, Butcher & Beast.
Butcher & Beast invites readers into the glamorous, gutsy, and forever-nocturnal world that is the Beatrice Inn. 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. 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 complete Butcher & Beast. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn.
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 the Beatrice Inn experience can resonate with readers no matter where they live in Mar’s debut cookbook, Butcher & Beast.
Butcher & Beast invites readers into the glamorous, gutsy, and forever-nocturnal world that is the Beatrice Inn. 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. 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 complete Butcher & Beast. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn.
