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NYC's most famous butcher delivers the sort of matter-of-fact but personal guide to meat you'd hope for—recipes, anatomy lessons, cutting instructions, family stories, and a good dollop of sharp opinion (he says grass-fed beef is overhyped). LaFrieda makes tons of burger patties for Shake Shack, but he writes like the neighborhood butcher you wish you had. A genuinely good read.Pat LaFrieda, Atria Books, $40, 224 pages