If you’re ready to take on the wide world of home butchering, make sure you have The Meat Hook Meat Book at hand. Tom Mylan, co-owner and executive chef at the Brooklyn sustainable butcher shop, along with “food photography’s journeyman” Michael Harlan Turkell wrote this formidable tome that’s equal parts butchery handbook and recipes for that which you just butchered, all by yourself. Ready to play with your food? It’s time to make friends with your butcher, obtain some freshly-ground high-quality ingredients and churn out a rustic country pork pâté like the pros.

Reprinted with permission from The Meat Hook Meat Book