Editors Hendrik Haase, Robert Klanten & Sven Ehmann
Crafted Meat documents current developments in today’s new meat culture for both epicures and makers. The book offers must-know information, delicious recipes, and expert tips for cooking enthusiasts and anyone who cares about what they eat. Mouth-wateringly inspirational, Crafted Meat is an informative contemporary survey of a culinary art that plays a significant role in modern food. Crafted Meat is a compelling visual reference on today’s new meat culture. The book documents current developments, products, and background stories for both epicures and makers. In addition to introducing the differences between cattle breeds and cuts of meat, it offers advice on which questions to ask a butcher and what to look for when making a purchase. It also includes guides for making liverwurst and salsiccia, an Italian sausage, as well as a selection of delicious recipes especially created for this book that bring the new meat movement to the home table.
Publisher Gestalten (September 2015)
Format Hard cover
Dimensions H28 x W24 cm
Pages 256 full colour