Have you ever wandered down the meat aisle of the grocery store (or butcher shop when you have the money for the good stuff) and wondered which cut is best for the swiss steak or beef pinwheel you're planning on serving for Sunday dinner? Or worse, gotten the meat home and realized you don't know how to prepare it for optimal texture and cooking? We sure have. Brigit Binns the author of The Cook and The Butcher ($23) consulted over two dozen master butchers and steak-house chefs in order to understand (and teach us!) how to prepare tasty meat dishes at home. We're pretty stoked to have a cookbook that resolves our beef with, um, beef.
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