When Williams-Sonoma was putting together their latest cookbook, "The Cook & The Butcher", they went around the country looking for tips and comments from the nation's top butchers. One of the experts they turned to was Mark Martin, owner of Nelson's Meat Market in Cedar Rapids. Eastern Iowans have long relied on Nelson's to not only provide the highest quality meats but answers to their questions about what to choose and how to prepare it. Now, the rest of country can benefit from Martin's years of experience.

The book focuses on recipes for beef, pork, lamb and veal that are reasonably quick to prepare and don't require a laundry list of unusual ingredients. Martin's tips include thoughts on selection and preparation of the various cuts used in some of the recipes. "They sent me a handful of recipes and asked me to look them over and comment on a few of them. I chose four and expected that maybe they'd publish one of them. I was honestly surprised to see all four in the book," says Martin. "It's really a well done book, the recipes aren't intimidating and the photography is outstanding. Any carnivore will love this book." Go to "The Cook & The Butcher" to view or purchase the cookbook. Also available on available on Amazon.com.

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