$40.00 Excl. tax

In Butcher and Beast, Angie Mar’s unconventional approach to flavor profiles are captured in over 80 recipes along with Polaroid photos, essays on Mar’s controversial techniques, and candid insight into the New York City restaurant scene.

“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

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