Crafted Meat
The new meat culture: craft and recipes (American English edition)
Meat is back -in many forms. Whether as salami, air-dried ham, bratwurst, blood sausage, pâté, or pulled pork, meat is truly experiencing a renaissance. Today, the enjoyment of meat is bucking recent ascetic food trends. Quality artisanal meats that combine tradition and innovation are replacing questionable mass-market indus- trial products. Whether one is sampling, enjoying, or making, attention is being paid to how the animals are bred, fed, and raised, as well historical influences, regional specialties, and production methods.With the right mix of creative yet grounded craftsmanship, young butchers are making delectable products from pre…
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Produktdetails
Weitere Autoren: Klanten, Robert (Hrsg.) / Ehmann, Sven (Hrsg.)
- ISBN: 978-3-89955-637-7
- EAN: 9783899556377
- Produktnummer: 18860383
- Verlag: Die Gestalten
- Sprache: Englisch
- Erscheinungsjahr: 2015
- Seitenangabe: 256 S.
- Masse: H28.7 cm x B24.8 cm x D3.0 cm 1'640 g
- Abbildungen: GB
- Gewicht: 1640
Über den Autor
HENDRIK HAASE is a food activist, connoisseur, and passionate educator. As a communication designer and culinary curator, he is helping to propagate a new movement in which young butchers are taking a more holistic view of their craft. This book presents this movement and those driving it internationally. It offers condensed knowledge of the world of crafted meats for cooking enthusiasts and anyone who cares about what they eat.
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