“At New York’s iconic Beatrice Inn, [Angie’s] menu ranges from 75 Day Lavender Aged Butcher’s Steak to Muscadet Vine Smoked Rabbit. So it should come as no surprise that her debut cookbook, Butcher + Beast, showcases that passion.”—Food & Wine
From one of New York’s first speakeasies, frequented by Fitzgerald and Hemingway, to a beloved neighborhood Italian restaurant to one of the city’s most notorious night clubs, the Beatrice Inn’s presence in New York City spans close to a century. Since 2016, Angie Mar has owned and served as executive chef at the West Village landmark.
Mar’s unconventional approach to flavor profiles are captured in over 80 recipes, including Milk-Braised Pork Shoulder, Duck and Foie Gras Pie, Venison Cassoulet, and Bone Marrow–Bourbon Crème Brûlée. Essays on Mar’s controversial and cutting-edge dry-aging techniques, adoration of Champagne, and the reality of what it takes to lead in the New York City restaurant scene make this more than just another cookbook. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn.
Pete Wells, in his rave New York Times review, summed it up best: “It is a place to go when you want to celebrate your life as an animal.”
8-1/2 x 10-3/4"
Oct 19, 2019 | 384 Pages