Tom Howells

"Meat London: An Insider's Guide" is an essential book for the meat-lover living in or visiting London. Divided into concise chapters covering "Restaurants & Pubs," "Street Food" and "Butchers," "Meat London" covers all budgets, tastes and levels of adventurousness, whether you are intending to eat out on the run, settle into a four-course meal or barbecue your own pig. More than your average guide book, "Meat London" also takes into consideration important attitudes--concerning the supply of meat, seasonality and provenance--in our approach to food and the establishments featured. Whether you are after a venison scotch egg, a 20-ounce steak, marinated goat, hand-made black pudding, brains or kidneys, or a fine roast, "Meat London" is a wide-ranging and informative resource for restaurants, butchers and markets specialising in meat-centric eating. The book is beautifully illustrated with colour photographs of not only the food but also the establishments the food is served in; including their often charming, unusual, retro or highly contemporary interiors. Featuring an Introduction by the food writer Thomas Blythe, "Meat London: An Insider's Guide" is the perfect book for the casual restaurant-goer, the enthusiastic home-cook, and the dedicated gastronome.