The Meat Hook Meat Book: Meat-Cutting Techniques, Recipes, and Stories from Brooklyn's Modern-Day, Old-School Butcher

The Meat Hook Meat Book: Meat-Cutting Techniques, Recipes, and Stories from Brooklyn's Modern-Day, Old-School Butcher

by Tom Mylan
     
 

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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

Overview

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.

Editorial Reviews

Publishers Weekly
05/05/2014
As executive chef and co-owner of the Meat Hook in Brooklyn, Mylan’s butchering skills and business savvy has transformed a former bowling alley supply shop into the must-go spot in Williamsburg for the purchase of grass-fed chops and steaks. Hoping to keep up the momentum, his first book is fast paced and covers a lot of ground. Primarily, it is an instructional guide on the butchering of seven different animals, free-ranging in size and degree of difficulty from duck and chicken to pig, and cow. The photography is both useful and quirky. Each butchered carcass shows off its legs, ribs, and shanks in a two-page color spread with all the cuts labeled and floating against a background of the cosmos: a sheep among stars; pigs in space. There are also a number of recipes for once the cutting is done. Classics include pastrami, chili, and various sausages, but most options are more daring. The cannibal sandwich is an uncooked hamburger with raw ground round, raw egg, and hot sauce. Inside-out chicken pot pie is a whole, boneless chicken stuffed with a gravy-like vegetable filling. Tips and tool talk round out the work, the most brilliant tip showing how to keep grilled steaks from releasing their liquid while resting: immerse them in a container of warm duck fat until ready to eat. (May)
From the Publisher
Publishers Weekly, Top 10 Cookbooks for Spring 2014

“A butchery book you’ll actually use.”

Bon Appétit

“Delivers everything you need to know about cutting and cooking meat.”
Martha Stewart Living

The Meat Hook Meat Book really stands out amongst a sea of other meat-centric books out there.”
—Playboy.com

“There are some things all men should know . . . let butcher Tom Mylan of the Meat Hook in Williamsburg, Brooklyn, be your guide to these meaty topics and more.”
—Tasting Table

“Just when you thought you had enough meat books, The Meat Hook produces this fantastic book, oozing with juicy, meaty moments and excellent photos.”
—Fergus Henderson, chef and author of The Complete Nose to Tail

The Meat Hook Meat Book combines good storytelling and great technique from an originator of Brooklyn’s young and electric food scene, and the creator of something much better than a store—a community with rowdiness and heart.”
Ted Allen, host, Food Network’s Chopped

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Publishers Weekly, Top 10 Cookbooks for Spring 2014

“A butchery book you’ll actually use.”

Bon Appétit

“Delivers everything you need to know about cutting and cooking meat.”
Martha Stewart Living

The Meat Hook Meat Book really stands out amongst a sea of other meat-centric books out there.”
—Playboy.com

“There are some things all men should know . . . let butcher Tom Mylan of the Meat Hook in Williamsburg, Brooklyn, be your guide to these meaty topics and more.”
—Tasting Table

“Just when you thought you had enough meat books, The Meat Hook produces this fantastic book, oozing with juicy, meaty moments and excellent photos.”
—Fergus Henderson, chef and author of The Complete Nose to Tail

The Meat Hook Meat Book combines good storytelling and great technique from an originator of Brooklyn’s young and electric food scene, and the creator of something much better than a store—a community with rowdiness and heart.”
Ted Allen, host, Food Network’s Chopped

Product Details

ISBN-13:
9781579655273
Publisher:
Artisan
Publication date:
05/20/2014
Pages:
312
Sales rank:
550,627
Product dimensions:
8.60(w) x 10.10(h) x 1.10(d)

Related Subjects

Meet the Author

Tom Mylan is the executive chef and co-owner of The Meat Hook. Opened in 2009, The Meat Hook is a local, sustainable butcher shop housed in the popular Brooklyn Kitchen, the largest cooking school for home cooks in New York City. A leading force in the national obsession with meat, butchers, and butchering, Tom has contributed recipes and stories to Food & Wine, Gilt Taste, and Gourmet and has appeared on Anthony Bourdain’s No Reservations. Chow.com called him one of the 13 most important people in food in 2010, and New York magazine honored him as one of the “Curators of New Brooklyn.” He met his wife, Annaliese Griffin, when they both worked at Murray’s Cheese. They live in Brooklyn.

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