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Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat (Stewart, Tabori & Chang, $40) by Deborah Krasner is not only an impressive book physically – it’s large and full of beautiful color photographs of animals in their natural environments as well as various meats – but it also may the most important book to have been published in quite some time. At a time when industrially-produced foods are still riding rough-shod over American consumers, and as large corporations are trying to re-write organic and natural food rules, Krasner looks instead at the burgeoning world of sustainable meat from farmers across the country who are raising their animals in pastures without the use – or the need – of growth hormones, antibiotics and other atrocities of corporate, industrial farms. She completely de-mystifies the process of raising meat naturally, as well as terminology such as “grass fed” and “natural” and what it means to source locally-produced meats and other foods. In addition, Krasner offers over 200 recipes for beef, lamb, pork, poultry, eggs, and side dishes, and even a few desserts. This is a must-have book for serious meat-eaters and for everyone who is concerned with the quality, flavor, and healthfulness of the food they feed themselves and their children. For more information, visit www.abramsbooks.com.