The definitive guide to all things meat in New York City, Meat Me in Manhattan takes you on a whirlwind tour of what the greatest restaurant city in the world has to offer to the discerning carnivore. You 'll learn what meat is and where it comes from, how to get it done the way you like it, and the best places to eat it in America's "meatropolis." Features include reviews of over 100 of New York 's best meat restaurants; the definitive New York hamburger guide; a profile of Charles Gabriel, Harlem's fried chicken virtuoso; A trip to the Meat Market with the owner of Peter Luger steakhouse; behind the counter at the Carnegie Deli; making Italian sausage at Faicco 's Pork Store; and much more. If you want to learn the difference between lamb and mutton,how to tell the difference between rare and medium using the back of your hand,or just want to know where to find barbecue in the Big Apple, then sharpen your steak knife and get ready to meat Mr.Cutlets in Manhattan!

"A broad, meat-like man," Mr. Cutlets is a veteran of countless hours at the chop-table, and an informal advisor on meat matters to every president since William McKinley. His many out-of-print books include Meat-Men I Have Known, Tasty Talons of Belgium, The Cutlets Way in Business, At Table, Stampede, and most recently Henry Porter and the Magic Wurst.