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The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat Hardcover – May 20, 2014

4.3 out of 5 stars 26 customer reviews

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Editorial Reviews

Review

Publishers Weekly, Top 10 Cookbooks for Spring 2014

“A butchery book you’ll actually use.”

 ―Bon Appétit

“Delivers everything you need to know about cutting and cooking meat.”
Martha Stewart Living



The Meat Hook Meat Book really stands out amongst a sea of other meat-centric books out there.”
―Playboy.com

“There are some things all men should know . . . let butcher Tom Mylan of the Meat Hook in Williamsburg, Brooklyn, be your guide to these meaty topics and more.”
―Tasting Table

“Just when you thought you had enough meat books, The Meat Hook produces this fantastic book, oozing with juicy, meaty moments and excellent photos.”
―Fergus Henderson, chef and author of The Complete Nose to Tail


The Meat Hook Meat Book combines good storytelling and great technique from an originator of Brooklyn’s young and electric food scene, and the creator of something much better than a store―a community with rowdiness and heart.”
Ted Allen, host, Food Network’s Chopped

About the Author

Tom Mylan is the executive chef and co-owner of The Meat Hook. Opened in 2009, The Meat Hook is a local, sustainable butcher shop housed in the popular Brooklyn Kitchen, the largest cooking school for home cooks in New York City. A leading force in the national obsession with meat, butchers, and butchering, Tom has contributed recipes and stories to Food & Wine, Gilt Taste, and Gourmet and has appeared on Anthony Bourdain’s No Reservations. Chow.com called him one of the 13 most important people in food in 2010, and New York magazine honored him as one of the “Curators of New Brooklyn.” He met his wife, Annaliese Griffin, when they both worked at Murray’s Cheese. They live in Brooklyn.

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Product Details

  • Hardcover: 312 pages
  • Publisher: Artisan (May 20, 2014)
  • Language: English
  • ISBN-10: 1579655270
  • ISBN-13: 978-1579655273
  • Product Dimensions: 8.8 x 1.1 x 10.3 inches
  • Shipping Weight: 3.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #405,521 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I've been looking to learn how to butcher my own meats at home to save money for a while now. Heard about this book on one of my favorite food blogs and after previewing the first 10 or so pages I ordered it right away. I'd never heard of The Meat Hook or Tom Mylan before, but they seem extremely passionate and knowledgeable. Would love to visit their shop in Brooklyn some day.

The book is written straightforward (i.e. no BS), but with some humor. We're talking gorgeous cuts of meat floating in space (trust me, it works) and some funny anecdotes. And, naturally, the recipes and techniques all sound delicious and not completely impossible to prepare at home (like some cookbooks I've read).

Overall, if you want a well written book to learn about butchering and get some great recipes; I don't think you could do much better than The Meat Hook Meat Book.
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Format: Hardcover Verified Purchase
Having relished Tom Mylan’s no-bulls*** writing about food and his irreverent skewering of foodie culture since the days of his Grocery Guy blog, I was really glad to see this book come out. And he hasn’t changed much. From the get-go, with the f-bombs dropped in the Foreword, this book lets you know that it is a brash, personal take on how we could make our food better, one piece of meat at a time. And for all the blood, sweat, and tears that he and his crew have put into this effort, learning how to butcher, opening a meat shop in Brooklyn on a shoestring, he’s clearly had a blast. Now, with this book, you can consider yourself invited to the party.

While the writing on every page is a treat to read (if you consider being taken for a joyride by work-crazed and alcohol-sodden butchers a “treat), I don’t think there’s another book out there that packs in so much practical information: what to look for in a healthy, happy animal and its carcass, how to cut it up, how to cook many of the different cuts. You can even learn how to cook a steak sous-vide in a Crock Pot.

But this is far from being a manual, a simple cookbook, or an earnest treatise on what’s wrong with our food system. It’s a very personal story of how one guy found his calling thinking about how we could produce better meat, at every step along the way, and turned that commitment into a small business that helps ensure a living for some of those people who are trying to do things right.

Which is not to say that the book is perfect and gets everything right. I have a few bones that I’d like to pick with him (preferably over a bottle of bourbon). Making mashed potatoes with an immersion blender instead of a ricer (199) is a terrible idea, unless you enjoy eating wallpaper paste.
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Format: Hardcover Verified Purchase
The book has only a minimal amount of information on meat cutting. It is mostly stories about their business and recipes. Some of the recipes do look interesting but I haven't had a chance to try them yet. Their comment about not trying to sharpen your own knives but send them out to a service makes me want to question their own skills in the profession.
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Format: Kindle Edition Verified Purchase
Was an ok cook book just not what I expected. For someone who is more interested in the cuts of meat rather than recipes. There are a few recipes in the book just not what I was looking for. I gave it a two star for what I like however if I was more into cuts of meat I would give it a five star as the book does a good job of explaining cuts of meat.
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Format: Hardcover Verified Purchase
Buy this book!! Do it right now! Have you ever wanted to be a hipster butcher? If so let this be your bible;). Seriously though this is a great book! It has it all stories, great recipes and excellent images! I only wish the book has a volume two!
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Format: Hardcover
1.5 stars. Entertaining stories about a butcher shop called the meat hook. If by butchering you mean showing you a tiny picture of a cut of meat, (and that's it literally not even a word on cutting it). Has some interesting recipes but a ton of misleading and just lazy ignorant information. This book has been advertised on countless high profile sites and I'm very dissipointed I asked for it as a gift without looking at it in person first. Do yourself and pick a more useful book.
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Format: Hardcover Verified Purchase
I bought this for my hubby for Christmas. When I saw this was a recommended book by Steven Reichlin (who my husband loves) I jumped on buying it. I flipped through it when it arrived and I'm excited for him to do some grilling!!!
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Format: Kindle Edition Verified Purchase
I first got this book from my library when it came out last year. I didn't get to finish reading it so I put the digital version on my wish list waiting for the price to go down. I just couldn't justify spending $20. But when I saw it for $2.67, you betchya I got it! Now I can leisurely read at my pace and reference it when necessary!
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