Meat Manifesto: Proper and Delicious offers a practical and considered guide on how to choose meat, how to butcher it and how to cook it.

Andy believes you can’t sell meat unless you know what to do with it and, in between personal food philosophies and agricultural insights, the book celebrates various cuts of meat, by introducing readers to them and offering delicious recipes best suited to each specific one. Andy smokes, grills and roasts his way through beef, pork, lamb, venison, poultry and even goat as recipes range from exotic (tongue, ears and offal) to basic (how to grill a pork chop).

The book will explain how to make bacon at home but also why you should be eating grass-fed beef, as opposed to feedlot. It will show you how to butcher a chicken at home but also explain how to best cook it. It is meticulously researched but presented in an approachable way. The end goal is to walk people through various meat recipes, sure, but also to strengthen the reader’s relationship with their supply chain by asking them to consider if they really are happy with the status quo.

Passionate about steak, award-winning food and travel writer Mark Schatzker sets off in a quest for perfection in the art of cooking beef. His odyssey takes him thousands of miles through eight countries, and sees him tuck into more than 100 lbs of steak. He gasps for air on Texas feedlots; dodges the descendants of prehistoric aurochs inFrance; encounters grass-fed glory in Scotland and ferventlocalism in Italy; debunks the myth of beer-massaged cows in Kobe; and admires Argentinian grilling savvy.Schatzker also discovers that, whilst there's a lot of steak around, there's not a lot of great steak. To determine why this might be, he meets with ranchers, chefs, experts on flavour and animal welfare and even chemists and historians. Some key issues that emerge include breed integrity, marbling, grass versus grain feed, slaughterhouse conditions and industrial practices designed solely to maximize output. Finally, he has ago at raising a cow himself ...In humorous, lively and highly informative prose, Schatzker pursues his obsession with admirable thoroughness.This illuminating study of steak and its discontents as well as its many delights will resonate with avid and casual meat-eaters alike, and will even make vegetarians go 'hmm'.

Each a great selection of delicious and practical recipes, the books in this series focus on a certain theme or one specific ingredient.
Classic and innovative recipes combine in this cookbook in which the hamburger takes center stage.