A definitive guide to all things meat in the greatest restaurant city in the world! Mr. Cutlets will take you on a carnivore's journey through the meaty midsection of New York City, showing you what kind of meat to order, where it comes from, how to get it done the way you like it, and how to tell a good restaurant from a bad one without -ordering. Features include reviews of New York's finest steakhouses; a profile of Charles Gabriel, Harlem's fried chicken virtuoso; buying meat for the Peter Luger steakhouse; behind the counter at the Carnegie Deli; making Italian sausage at Faicco's Pork Store; plus many meaty, beaty, big, and bouncy others. If you want to learn the difference between lamb and mutton, how to tell the difference between rare and medium using the palm of your hand or where to find some good barbecue in the Big Apple, please meat Mr. Cutlets in Manhattan!
Mr. Cutlets is often confused with Josh Ozersky, a New York-based freelancer who writes regularly on meat for The New York Post. Josh's book Archie Bunker's America: TV in an Era of Change, 19681978 is published by Southern Illinois University Press.
