Dimensions:10.75in x 8.89 x 1.31 in | 3.86 lb
Page Count:400 pages
CULINARY COMPENDIUM: A comprehensive guide to cooking all types of meat, from the more customary, like chicken and beef, to the more niche, like rabbit and goose. Peter also delves into all aspects of buying, preparing and butchering meat at home, offering readers his tricks of the trade.
CURRENT TREND: Nose-to-tail cooking, butchery and sustainably farmed meat are very on-trend topics that consumers are eager to learn more about.
PASSIONATE AUTHOR: Peter’s enthusiasm for food is unwavering. He is warm, funny and unpretentious, and his relatable nature comes across throughout the book in funny stories and his humourous voice.
LOYAL FANS: Peter’s two Toronto butcher shops—Sangan’s Meat Locker—offer their customers unparalleled customer service.
AUTHORATATIVE PACKAGE: This beautiful hardcover will be filled with stunning recipe photography, as well as many how-to photographs to guide readers in prep techniques.
“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