Tom Mylan is the executive chef and co-owner of The Meat Hook. Opened in 2009, The Meat Hook is a local, sustainable butcher shop housed in the popular Brooklyn Kitchen, the largest cooking school for home cooks in New York City. A leading force in the national obsession with meat, butchers, and butchering, Tom has contributed recipes and stories to Food & Wine, Gilt Taste, and Gourmet and has appeared on Anthony Bourdain's No Reservations. Chow.com called him one of the 13 most important people in food in 2010, and New York magazine honored him as one of the "Curators of New Brooklyn." He met his wife, Annaliese Griffin, when they both worked at Murray's Cheese. They live in Brooklyn.
Publishers Weekly, Top 10 Cookbooks for Spring 2014“A butchery book
you’ll actually use.” —Bon Appétit“Delivers everything you
need to know about cutting and cooking meat.”
—Martha Stewart Living
“The Meat Hook Meat Book really stands out amongst a sea of other
meat-centric books out there.”
—Playboy.com
“There are some things all men should know . . . let butcher Tom
Mylan of the Meat Hook in Williamsburg, Brooklyn, be your guide to
these meaty topics and more.”
—Tasting Table
“Just when you thought you had enough meat books, The Meat Hook
produces this fantastic book, oozing with juicy, meaty moments and
excellent photos.”
—Fergus Henderson, chef and author of The Complete Nose to Tail
“The Meat Hook Meat Book combines good storytelling and great
technique from an originator of Brooklyn’s young and electric food
scene, and the creator of something much better than a store—a
community with rowdiness and heart.”
—Ted Allen, host, Food Network’s Chopped
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