New Books

We acquired several new books last week, including the new On Food and Cooking, by Harold McGee, and Meat, Game and Poultry, by Lucy Knox and Keith Richmond. I have not really had a chance to look at the revised Food, but I am already immersed in the meat book. It has photos of basic cuts of domestic and game animals. The offal chapter is particularly edifying. Kidneys are really interesting, so multilobed. And who knew hares were so much darker than rabbits? I have to admit that I do love dissecting.