Nov 172010
 

Meat cookbooks are all the rage this holiday season. As I perused the latest cookbooks in the Kitchen Arts & Letters newsletter, I saw Falling Off the Bone; Primal Cuts; The Complete Book of Butchering, Smoking, Curing and Sausage Making; and Cured.

Also included were these two books, with almost identical cover themes:

Yep, art directors at Ten Speed (Meat) and Stewart, Tabori & Chang (Good Meat) had the same idea: Raw T-bone steaks. While Good Meat is about sourcing and enjoying sustainable meat  (hence the “Good” in the title), they still look similar, coming out within a month of each other.

I called Kitchen Arts & Letters to discuss more, but got a busy signal. So I called Omnivore Books, where I left a voicemail that owner Celia Sacks returned promptly (KA&L, take note). She said the covers reminded her of the hugely successful Continue reading »

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