BUTCHER AND BEAST

The debut cookbook from Angie Mar, the food and fashion icon behind the acclaimed Beatrice Inn, is organized by season and delves into the world of cooking every kind of meat imaginable, from chicken and pork to quail and rabbit, with both sweet and savory preparations.

The trendy Beatrice Inn is not just famous for its upscale menu and atmosphere; it's also known for its badass executive chef and owner Angie Mar whose creative, no-BS personality and expertise speaks for itself. Organized by season, the recipes cover nearly every animal out there and reflect Mar's passion for meat--from butchering to cooking. The year-round recipes range from Buttermilk Fried Chicken (summer) to Lavender Aged Beef (winter) to Spring Lamb Poutine (spring), as well as recipes that showcase her other culinary talents with desserts like Bone Marrow & Bourbon Crème Brûlée (fall).
Mar shares personal family anecdotes, invaluable cooking tips, and even a guide to building your own larder at home to make these complexly flavored dishes as straightforward as possible.

ANGIE MAR is the owner and executive chef at the Beatrice Inn, one of the most coveted dining spots in New York City. Known for her preparation of meats, Mar, "The Queen of Pork," has been featured in the New York Times, T: The New York Time Style Magazine, Condé Nast Traveler, Women's Wear Daily, Eater, Apartment Therapy, Tasting Table, and more. She is also the season 2 champion of Food Network's Chopped Grill Masters.