A compelling visual reference on today’s new meat culture.
Editors: Hendrik Haase, Robert Klanten, Sven Ehmann
Release Date: October 2015
Format: 24 × 28 cm
Features: Full color, hardcover, 256 pages
About This Book
Fine charcuterie made with passion and respect is experiencing an undeniable revival. Combining quality with consciousness, young butchers are shaking up the trade and making delectable products from premium ingredients, rediscovering pâtés, sausages, and cold cuts.
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.
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