Crafted meat
Subtitle: the new meat culture : craft and recipes
By: edited by Hendrik Haase, Robert Klanten, and Sven Ehmann
Publisher: Gestalten Verlag; Die Gestalten Verlag
Published: 2015
Place of publication: Berlin
Language: eng
Number of pages: 256
ISBN-13: 9783899556377
Subjects: Cooking (Meat); Meat; Food; Meat cutting; Preservation; Cooking (Sausages); Smoked meat; Cooking (Smoked foods)
Description: "There is a new meat culture out there. Exquisite craftsmanship, responsible consumption, and respectful farming are at the core of its ethos. Combining quality with consciousness, young butchers are rediscovering pates, sausages, and cold cuts, making delectable products from premium ingredients, and setting new trends such as nose to tail eating. Crafted Meat is a compelling reference book on today's new meat culture. It documents current developments in fine charcuterie, the art of curing and preserving meat, offering must-know information, delicious new recipes, and expert tips for cooking enthusiasts and anyone who cares about what they eat."--Back cover.
Notes: Includes index.
Table of contents: title: Preface : in grandma's garden; title: The animal : the taste of the meadows; title: The cuts; title: Charcuterie : the art of butchery; title: Know your meat; title: Portraits : heroes of the movement; title: Recipes.