If you want to know about meat, go straight to the meat man: New York City-area butcher Pat LaFrieda has released his meaty magnum opus, appropriately entitled Meat: Everything You Need to Know. The book is split into chapters by meat type: Veal, Lamb, Chopped Meat, Poultry, Pork, and Beef. LaFrieda walks the reader through cuts of meat, some basic fabrications, and plenty of decidedly Italian-leaning recipes sourced both from his family and the restaurants they serve.
Perhaps most interesting is the chapter on chopped meat, in which LaFrieda discusses the company's custom blended meat grinds for such NYC burger luminaries as Shake Shack and Minetta Tavern. Want to make your own perfect custom blended burgers? LaFrieda will guide you through the process from grinding to patty-shaping to cooking to condiments to buns. It's a master class in burgers. Meat is co-written by Carolynn Carreño (Mozza, Kenny Shopsin's cookbook) and contains photography by Evan Sung; it's out now from Atria (order on Amazon). Go, look: