Book Brief: The Cook and the Butcher

Seasoned cookbook author Brigit Binns joins forces with top butchers across the country to bring you this innovative look at a favorite subject. Williams-Sonoma’s The Cook and the Butcher features more than 100 modern recipes for beef, pork, lamb and veal using fresh, seasonal ingredients and a wide range of cooking methods.

Among the irresistible dishes: stir-fried tri-tip with radicchio and watercress, ideal for a weeknight supper. When you’re entertaining guests, try veal chops stuffed with herbs and lemon, or lamb shoulder chops braised with tomatoes and rosemary, which boast deep, rich flavor.

Each chapter opens with an FAQ written by noted butcher Tom Mylan, owner of The Meat Hook in Brooklyn, New York. Recipes are interspersed with “Notes from the Butcher”—tips and tricks from experts in the field on selecting the best cuts and cooking them to perfection.

With this book in hand, you’ll discover how easy it is to master the art of cooking meat at home.