Carnivore: A Butcher's Secrets for Perfectly Cooked Meats

Dominique Rioux is more than a chef -- she's a force in the world of meat. After earning a diploma in retail butchering from Montreal's culinary arts school in 2013 -- where she was the only woman in her class and won an award of excellence -- Dominique's expertise and dynamic personality quickly made her a beloved figure in the culinary world.

Carnivore is her tribute to the art of meat, packed with essential knowledge on cuts, terminology, and techniques. With 60 recipes for every level of carnivore, you'll find creative twists on classics like Chicken Legs with Roasted Carrots, Pistachios, and Feta, or Veal Roast with Miso, Beer, and Orange. Take your skills further with showstoppers like Filet Mignon with Bone Marrow, Escargots, and Arugula Pesto or Lamb Shoulder Confit with Prunes, Garlic, and Rosemary. Ready to push the limits? Try daring dishes like Calf Brain Popcorn with Mayo, Pesto, and Parmesan or Deer Ribs with Sea Buckthorn and Bacon Marmalade.

Carnivore isn't just a cookbook; it's a celebration of life through meat.