The Shameless Carnivore explores the complexityies surrouding the choice to eat meat as well as its myriad pleasures. Delving into everything from ethical issues to dietary, anthropological, and medical findings, Gold answers such probing questions as: Can staying carnivorous be more healthful than going vegetarian? What's behind the "tastes like chicken" phenomenon? And, of course, What qualities should you look for in a butcher? The author also chronicles his attempt to become the "ultimate carnivore" by eating 31 different meats in 31 days (as well as every cut and organ of a cow). He includes tasty recipes and describes his experiences hunting squirrels in Louisiana, attending the annual Testicle Festival, and even spending an entire, painstaking week as a vegetarian.

The Lobel's are America's #1 butchers. Their Madison Avenue shop is a New York institution the place where discerning carnivores have gone for top-quality cuts since 1954. More recently, their online shop , Lobels.com, has given the rest of America a chance to enjoy meat at its finest. Now, with this revised and expanded edition of Lobel's Prime Time Grilling, the Lobels show how to bring out the best in meat using America's favorite cooking tool: the grill.

Hugh Fearnley Whittingsall's seminal volume on the philosophy and methodology of meat.