The New Meat Culture: Craft and Recipes
A compelling visual reference on today’s new meat culture.
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.
New meat culture
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.
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.
Editors: Hendrik Haase & Gestalten
Release date: September 2015
Format: 24 × 28 cm
Features: Full color, hardcover, 256 pages
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.