The Whole Fish Cookbook (Josh Niland)

Fish Butchery: Mastering The Catch, Cut, and Craft (Josh Niland)

Take One Fish: The New School of Scale-to-Tail Cooking and Eating (Josh Niland)

(*NEW ARRIVAL*) (Charcuterie) Stephane Reynaud. Terrine

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering (Adam Danforth)

Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering (Adam Danforth)

Wild Meat: From Field to Plate – Recipes from a Chef who Hunts (Ross O'Meara)

Sausage Making: The Definitive Guide with Recipes (Ryan Farr)

The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising (Kari Underly)

Make Sausages Great Again (Stanley Marianski and Adam Marianski)

(*NEW ARRIVAL*) Lucky Peach. Guts

(*NEW ARRIVAL*) (Butchery) Rivers, Frank. The Hotel Butcher, Garde Manger and Carver.

(Charcuerie) G. Hennequin. Nouveau Manuel Complet du Charcutier, du Boucher et de L'Équarrisseur

(*NEW ARRIVAL*) (Butchery) R.C. Hammett & W.H. Nevell. A Handbook on Meat and Text Book for Butchers

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering. (Adam Danforth)

Dressing & Cooking Wild Game (Teresa Marrone)