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***WINNER of the 2021 RSL Ondaatje Prize*** 'I binged it like a Netflix show ... It's stunning' Luke Kennard, author of The Transition ______________________________ A photograph is hung on a gallery wall for the very first time since it was taken two decades before. It shows a slaughter house in rural Ireland, a painting of the Virgin Mary on the wall, a meat hook suspended from the ceiling - and, from its sharp point, the lifeless body of a man hanging by his feet. The story of who he is and how he got there casts back into Irish folklore, of widows cursing the land and of the men who slaughter its cattle by hand. But modern Ireland is distrustful of ancient traditions, and as the BSE crisis in England presents get-rich opportunities in Ireland, few care about The Butchers, the eight men who roam the country, slaughtering the cows of those who still have faith in the old ways. Few care, that is, except for Fionn, the husband of a dying woman who still believes; their son Davey, who has fallen in love with the youngest of the Butchers; Gra, the lonely wife of one of the eight; and her 12-year-old daughter, Una, a girl who will grow up to carry a knife like her father, and who will be the one finally to avenge the man in the photograph.
* New, enlarged edition of the classic Carcasse, ISBN 9789492677341, by master butcher Hendrik Dierendonck* Bound in hardcover with and open spine, and pre-drilled hole for meat hook"Eating less meat, but better quality: that is the future of traditional craft butchery. Dierendonck today stands for craft, terroir and passion. With this book I want to pay tribute to all farmers who raise their animals with respect for nature, and to everyone working in the butchery trade, working day and night in cold rooms, surrounding by four walls." - Hendrik DierendonckHendrik and his father Raymond Dierendonck have grown in recent years into the benchmark for everything to do with meat. They supply only the highest quality and are followed by any number of top chefs. Dierendonck is one of the pioneers of the international 'nose-to-tail' philosophy, in which literally every part of the slaughtered animal is utilized. He has specialized particularly in the processing and maturing of exceptional meat, including from the Belgian Red cattle breed from West Flanders. Enjoy the most delicious classic cuts from the butcher's counter; wonder at the craft and skill of the butcher; and learn to process and prepare meat in the Dierendonck style from the dozens of adventurous and timeless recipes in this book. The Butcher's Book has grown into a true cult publication in recent years and has now been supplemented with more than 20 achievable, refined recipes from his starred restaurant Carcasse. With text contributions from Hendrik Dierendonck, René Sépul, Marijke Libert and Stijn Vanderhaeghe, and high-class photographs by Thomas Sweertvaegher, Piet Dekersgieter and Stephan Vanfleteren.
Anne Jaccob is coming of age in late eighteenth-century London, the daughter of a wealthy merchant. When she is taken advantage of by her tutor — a great friend of her father’s — and is set up to marry a squeamish snob named Simeon Onions, she begins to realize just how powerless she is in Victorian society. Anne is watchful, cunning, and bored. Her saviour appears in the form of Fub, the butcher’s boy. Their romance is both a great spur and an excitement. Anne knows she is doomed to a loveless marriage to Onions and she is determined to escape with Fub and be his mistress. But will Fub ultimately be her salvation or damnation? And how far will she go to get what she wants? Dark and sweeping, The Butcher’s Hook is a richly textured debut featuring one of the most memorable characters in fiction.
From the acclaimed author of Creep and Freak whom #1 bestselling author Jeffery Deaver praised as a “top-of-the-line thriller writer,” a high-octane novel about lethal secrets that refuse to die—until they kill again. A rash of grisly serial murders plagued Seattle until the infamous “Beacon Hill Butcher” was finally hunted down and killed by police chief Edward Shank in 1985. Now, some thirty years later, Shank, retired and widowed, is giving up his large rambling Victorian house to his grandson Matt, whom he helped raise. Settling back into his childhood home and doing some renovations in the backyard to make the house feel like his own, Matt, a young up-and-coming chef and restaurateur, stumbles upon a locked crate he’s never seen before. Curious, he picks the padlock and makes a discovery so gruesome it will forever haunt him… Faced with this deep, dark family secret, Matt must decide whether to keep what he knows buried in the past, go to the police, or take matters into his own hands. Meanwhile Matt’s girlfriend, Sam, has always suspected that her mother was murdered by the Beacon Hill Butcher—two years after the supposed Butcher was gunned down. As she pursues leads that will prove her right, Sam heads right into the path of Matt’s terrible secret. “A tense, suspenseful, thoroughly creepy thriller” (Booklist), The Butcher will keep you guessing until the bitter, bloody end. Don’t miss this “thrill ride that will have your attention from start to finish” (Suspense Magazine).
A tense, dramatic story of three wholly different brothers living and working together in Hell's Kitchen in the 1930s. The risks for these Butcher's Sons are many, and the stakes sky high, as each finds his own definition of what it is to be a man.
Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer). This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.
Now a major motion picture starring Nicolas Cage and directed by Gabe Polsky. In his National Book Award–winning novel Augustus, John Williams uncovered the secrets of ancient Rome. With Butcher’s Crossing, his fiercely intelligent, beautifully written western, Williams dismantles the myths of modern America. It is the 1870s, and Will Andrews, fired up by Emerson to seek “an original relation to nature,” drops out of Harvard and heads west. He washes up in Butcher’s Crossing, a small Kansas town on the outskirts of nowhere. Butcher’s Crossing is full of restless men looking for ways to make money and ways to waste it. Before long Andrews strikes up a friendship with one of them, a man who regales Andrews with tales of immense herds of buffalo, ready for the taking, hidden away in a beautiful valley deep in the Colorado Rockies. He convinces Andrews to join in an expedition to track the animals down. The journey out is grueling, but at the end is a place of paradisal richness. Once there, however, the three men abandon themselves to an orgy of slaughter, so caught up in killing buffalo that they lose all sense of time. Winter soon overtakes them: they are snowed in. Next spring, half-insane with cabin fever, cold, and hunger, they stagger back to Butcher’s Crossing to find a world as irremediably changed as they have been.
We humans have long enjoyed the satisfying experience of cooking and eating meat. We all seem to have memories of our favorite meat-eating experiences. What makes these meat dishes better? Is it the way they are cooked? Is it a better cut of meat that makes them better? How can we recreate the dishes? I spent close to forty years in the retail meat business. My biggest joy during these years was sharing my accumulated knowledge with customers, helping them to choose the right product at the right price. I have written The Butcher's Guide to share this same knowledge with a larger audience. Today's strong interest in enjoying cooking, along with the economic benefits of saving money, tells me the time is right for such a book. Changes in the retail meat industry are also reasons to supply today's consumers with better information. As the meat production process is streamlined, skilled butchers are being replaced by less expensive, unskilled workers. The butcher behind the meat case is no longer a source of information. My love of cooking was inspired by my mother. Unlike most families, which eat the same dozen meals over and over again, my mother was always making something new and different. I share her passion for cooking. I like to stretch my cooking talents to make a variety of dishes. The Butcher's Guide has information for a large audience, from "foodies" to families looking to save money on their meat purchases.
DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.
A woman in Tudor England fends for herself after Henry VIII closes her abbey in this historical novel perfect for fans of Wolf Hall and Philippa Gregory. In 1535, England is hardly a wellspring of gender equality; it is a grim and oppressive age where women―even the privileged few who can read and write―have little independence. In The Butcher’s Daughter, it is this milieu that mandates Agnes Peppin, daughter of a simple country butcher, to leave her family home in disgrace and live out her days cloistered behind the walls of the Shaftesbury Abbey. But with her great intellect, she becomes the assistant to the Abbess and as a result integrates herself into the unstable royal landscape of King Henry VIII. As Agnes grapples with the complex rules and hierarchies of her new life, King Henry VIII has proclaimed himself the new head of the Church. Religious houses are being formally subjugated, monasteries dissolved, and the great Abbey is no exception to the purge. The cosseted world in which Agnes has carved out for herself a sliver of liberty is shattered. Now, free at last to be the master of her own fate, she descends into a world she knows little about, using her wits and testing her moral convictions against her need to survive by any means necessary . . . The Butcher’s Daughter is the riveting story of a young woman facing head-on the obstacles carefully constructed against her sex. This dark and affecting novel by award-winning author Victoria Glendinning intricately depicts the lives of women in the sixteenth century in a world dominated by men. “A fresh perspective [of the Tudor Era]. . . . Glendinning’s research convincingly depicts the bustling and frequently ruthless world of Henry VIII’s England.” —Library Journal “Psychologically astute . . . and evincing deep knowledge of Tudor-era society. Glendinning thoughtfully explores womanhood’s many facets.” —Booklist “Unabashedly feminist . . . elegant, intelligent, compulsively entertaining. . . . [The Butcher’s Daughter] demonstrates the power of individuals with inner strength and determination to work for change when able to choose a life of their own design.” —Foreword Reviews (starred review)