***WINNER of the 2021 RSL Ondaatje Prize*** 'I binged it like a Netflix show ... It's stunning' Luke Kennard, author of The Transition _________________________

* New, enlarged edition of the classic Carcasse, ISBN 9789492677341, by master butcher Hendrik Dierendonck* Bound in hardcover with and open spine, and pre-dril

London, summer 1763.At nineteen, Anne Jacob is awakened to the possibility of joy when she meets Fub, the butcher's apprentice, and begins to imagine a life of

In this “skillfully penned tale of murder and cover-up that will keep readers enthralled until the powerful finish” (Fresh Fiction), family secrets and a se

Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reaso