m3w5
Michal

Cooking

Culinary Artistry
The Whole Beast: Nose to Tail Eating
The River Cottage Meat Book
The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Charcuterie: The Craft of Salting, Smoking, and Curing
Sean Brock's South
Heritage
The 4-Hour Chef