Thanks to PW for a lovely write up of The Butcher’s Guide To Well-Raised Meat. Pub date — June 7th — is around the corner. Can’t wait.

A little excerpt:

“…[the] book provides clear, useful instruction on dealing with cuts of beef, lamb, pork, and poultry, interesting meditations on sustainable dining, and a dozen or so recipes thrown in for good measure. The literature of butchery is hard to resist, and the Applestones with Zissu (The Conscious Kitchen) manage to wield both a skillful pen and clever cleaver.”

To read more, click here.