Butcher and Beast: Mastering the Art of Meat: A Cookbook

by Angie Mar

“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 “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.

Genres: Cookbooks, Food, Cooking

304 pages, Hardcover

Published October 1, 2019

Reviews

[Kara · Rating 4 out of 5]

this book was wild. the recipes sound incredible but the author was so lowkey unlikable with the obsession with describing food as masculine and feminine and her statement that she “doesn’t believe in seasonality”? also despite the fact that i really don’t love reading about most cookbook authors’ life stories, it left me wondering who she even is like she seemed to be writing this with the idea that everyone reading this book knows who she is which frankly good for her and maybe everyone does actually know who she is but i’ve honestly never heard of her. anyway i want to make every recipe from this book so i guess im basing the rating on that

[Leonard · Rating 2 out of 5]

A very unusual cookbook with photographs, many which are no necessarily appetizing. A lot of recipes, including one for Scotch Eggs which my wife used to make in home economics classic high school in Beaver, Oklahoma, although the recipe was somewhat different. I didn't see anything in here that I wanted to try.

[Tracy]

I have so many mixed feelings about this book.

[Carrie Knauer · Rating 3 out of 5]

If you heard the interview on Sporkful, she covered most of the book there, but it was interesting.

[Colin · Rating 4 out of 5]

Aspirational, beautiful and utterly not doable because: children.