Crafted Meat: The New Meat Culture
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Author: Hendrik Haase, Robert Klanten, Sven Ehmann
Crafted Meat is a compelling visual reference on today's new meat culture. It documents current developments, products, and background stories for both epicures and makers. It explores how to find the best butcher, the tools of the trade, and the differences between cattle breeds and cuts of meat. The book also includes classic recipes to cook, roast, and grill as well as more experimental ones with unusual ingredients or surprising taste combinations. Mouth-wateringly inspirational, Crafted Meat is an informative contemporary survey of a culinary art that plays a significant role in today's new food culture.
ISBN 9783899555967. Die Gestalten Verlag. hb. 256 pages. full colour. 24 x 28 cm.
available
Crafted Meat is a compelling visual reference on today's new meat culture. It documents current developments, products, and background stories for both epicures and makers. It explores how to find the best butcher, the tools of the trade, and the differences between cattle breeds and cuts of meat. The book also includes classic recipes to cook, roast, and grill as well as more experimental ones with unusual ingredients or surprising taste combinations. Mouth-wateringly inspirational, Crafted Meat is an informative contemporary survey of a culinary art that plays a significant role in today's new food culture.
ISBN 9783899555967. Die Gestalten Verlag. hb. 256 pages. full colour. 24 x 28 cm.
available