by Hendrik Haase, Robert Klanten, Sven Ehmann
"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.
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