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Cooking Meat

Best Seller
Cooking Meat by Peter Sanagan
Hardcover $35.00
Oct 20, 2020 | ISBN 9780525610342

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  • Oct 20, 2020 | ISBN 9780525610342

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  • Oct 20, 2020 | ISBN 9780525610359

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“Absolutely brimming with straight-from-the-butcher advice and crazy delicious recipes. If there’s a better guide to buying and cooking meat, I’ve never seen it.”
—Chris Nuttall-Smith, resident judge on Top Chef Canada, food writer, and restaurant critic

“In Cooking Meat, Peter Sanagan shares his passion for meat in all its forms. His broad experience as a chef, teacher, and butcher uniquely qualifies him to explain every step meat takes from the farm to our plate. This book is essential for all meat lovers, whether novice or experienced.”
—Jennifer McLagan, author of Bones, Fat, Odd Bits, Bitter, and Blood

“I have trusted Peter Sanagan and his team since day one. The world needs to know about meat and Peter is our Shepherd.”
— Matty Matheson, chef, and author of Matty Matheson: A Cookbook

“Peter Sanagan is my local butcher. He knows a lot about meat, from the challenges facing our farmers, to the art of butchery, to the ways we can work with different cuts in the kitchen and at the grill. He’s a wonderfully clear and graceful writer, and a natural teacher. Now his deep understanding of meat is available to all. I’m already thinking of this book as Sanagan’s Meat Bible.”
—Naomi Duguid, author of Taste of Persia and Burma: Rivers of Flavor

“From the early days of Peter Sanagan’s career I could see the passion he had for his craft. His expertise is immense, and sets him apart from the pack.”
—Massimo Capra, chef, restaurateur, and co-author of 3 Chefs: the Kitchen Men

“One of the best cookbooks of the year.” — Julian Armstrong

“Standing slow clap for this masterwork by Peter Sanagan. A better, more comprehensive book on meat and cooking has not been written. A stunning accomplishment.”  — Dave McMillan and Frederic Morin, Joe Beef

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