An insightful and engaging insider’s look at the history and business of the meat industry, from master butcher Pat LaFrieda "A full-throated celebration of r

In Comfort Food Without Borders, Volume Two: The Main Course, chef Sia Ayrom delves deeply into the centerpiece of everyone's dining experience. The second of t

Eat meat, but eat less and eat better – that, if any, is this book’s philosophy. That's not to say we should stint on great hunks of beef, cut paper-thin an

Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share 100 classic and modern recipes. Step-by-step ins

Collects more than seventy recipes for meat dishes provided by the author and other celebrated New York City chefs, describing the best butchering techniques th