Recipes From An Italian Butcher: Roasting, Stewing, Braising

An essential meat cookbook from Italy’s most trusted culinary authority. Recipes from an Italian Butcher celebrates the straightforward Italian approach to meat—focusing on great cuts, simple techniques, and big, satisfying flavor. From chicken cacciatore and braised beef with Barolo to Roman-style lamb, the book demystifies how to buy, prep, and cook every major meat with confidence.

• 150+ recipes for beef, pork, lamb, poultry, and game.
• Organized by method: roasting, stewing, braising, plus pan and oven techniques.
• Cut-by-cut guidance: shopping tips, butchery notes, and how to cook each piece best.
• Smart sides, sauces, marinades, and broths to round out the meal.
• Step-by-step techniques and full-color photography throughout.

A terrific pick for meat lovers, new grill/roaster owners, and anyone who wants reliable, Italian-style recipes for special Sundays and easy weeknights alike.