Crafted Meat: The New Meat Culture: Craft and Recipes

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9783899556377: Crafted Meat: The New Meat Culture: Craft and Recipes

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 industrial
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 premium
ingredients. In addition to being
purveyors of quality meats, they offer
their customers insider knowledge, new
impulses, and outstanding service. Today’s
young connoisseurs are also propagating
the Nose to Tail movement, which is based
on age-old traditions of preparing and eating
an entire animal in a respectful and
sustainable way.
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. It answers questions such as how
bologna is made and what should be served
with blood sausage. 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

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Haase, Hendrik (edt)/ Klanten, R. (edt)/ Ehmann, Sven (edt)
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Hendrik Haase (editor), R. Klanten (editor), Sven Ehmann (editor)
Published by Prestel Publishing 2015-11-16, S.l. (2015)
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Book Description Prestel Publishing 2015-11-16, S.l., 2015. Book Condition: New. Bookseller Inventory # 9783899556377

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Haase, Hendrik / Klanten, Robert
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Book Description Book Condition: New. Publisher/Verlag: Die Gestalten Verlag | The new meat culture: craft and recipes (American English edition) | This book is about fine charcuterie made with passion and respect. Combining quality with consciousness, young butchers are rediscovering pâtés, sausages, and cold cuts. Crafted Meat provides an overview of today's new meat culture with must-know information, delicious recipes, and expert tips. | Meat is back -in many forms. Whetheras salami, air-dried ham, bratwurst, bloodsausage, pâté, or pulled pork, meat istruly experiencing a renaissance. Today,the enjoyment of meat is bucking recentascetic food trends. Quality artisanal meatsthat combine tradition and innovation arereplacing questionable mass-market industrialproducts. Whether one is sampling,enjoying, or making, attention is being paidto how the animals are bred, fed, and raised,as well historical influences, regional specialties,and production methods.With the right mix of creative yetgrounded craftsmanship, young butchersare making delectable products from premiumingredients. In addition to beingpurveyors of quality meats, they offertheir customers insider knowledge, newimpulses, and outstanding service. Today'syoung connoisseurs are also propagatingthe Nose to Tail movement, which is basedon age-old traditions of preparing and eatingan entire animal in a respectful andsustainable way.Crafted Meat is a compelling visual referenceon today's new meat culture. It documentscurrent developments, products,and background stories for both epicuresand makers. It explores how to find thebest butcher, the tools of the trade, and thedifferences between cattle breeds and cutsof meat. It answers questions such as howbologna is made and what should be servedwith blood sausage. The book also includesclassic recipes to cook, roast, and grillas well as more experimental ones withunusual ingredients or surprising tastecombinations.Mouth-wateringly inspirational, CraftedMeat is an informative contemporary surveyof a culinary art that plays a significant | Format: Hardback | Language/Sprache: english | 1638 gr | 287x248x29 mm | 256 pp. Bookseller Inventory # K9783899556377

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Sven Ehmann Haase HendrikRobert Klanten
Published by Gestalten (2015)
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Book Description Gestalten, 2015. Hardcover. Book Condition: New. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. General. Book: NEW, New. Bookseller Inventory # 01978389955637700. Bookseller Inventory # 01978389955637700

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Hendrik Haase
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Book Description Gestalten Nov 2015, 2015. Buch. Book Condition: Neu. Neuware - 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 premium ingredients. In addition to being purveyors of quality meats, they offer their customers insider knowledge, new impulses, and outstanding service. Today's young connoisseurs are also propagating the Nose to Tail movement, which is based on age-old traditions of preparing and eating an entire animal in a respectful and sustainable way. 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. It answers questions such as how bologna is made and what should be served with blood sausage. 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. 256 pp. Englisch. Bookseller Inventory # 9783899556377

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Hendrik Haase
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Book Description Gestalten Nov 2015, 2015. Buch. Book Condition: Neu. Neuware - 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 premium ingredients. In addition to being purveyors of quality meats, they offer their customers insider knowledge, new impulses, and outstanding service. Today's young connoisseurs are also propagating the Nose to Tail movement, which is based on age-old traditions of preparing and eating an entire animal in a respectful and sustainable way. 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. It answers questions such as how bologna is made and what should be served with blood sausage. 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. 256 pp. Englisch. Bookseller Inventory # 9783899556377

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Hendrik Haase
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Book Description Gestalten Nov 2015, 2015. Buch. Book Condition: Neu. Neuware - 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 premium ingredients. In addition to being purveyors of quality meats, they offer their customers insider knowledge, new impulses, and outstanding service. Today's young connoisseurs are also propagating the Nose to Tail movement, which is based on age-old traditions of preparing and eating an entire animal in a respectful and sustainable way. 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. It answers questions such as how bologna is made and what should be served with blood sausage. 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. 256 pp. Englisch. Bookseller Inventory # 9783899556377

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Published by Gestalten (2015)
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Published by Gestalten, United States (2016)
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Book Description Gestalten, United States, 2016. Hardback. Book Condition: New. Language: English . Brand New Book. Meat is back --in many forms. Whether as salami, air-dried ham, bratwurst, blood sausage, pate, 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 industrial 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 premium ingredients. In addition to being purveyors of quality meats, they offer their customers insider knowledge, new impulses, and outstanding service. Today s young connoisseurs are also propagating the Nose to Tail movement, which is based on age-old traditions of preparing and eating an entire animal in a respectful and sustainable way. 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. It answers questions such as how bologna is made and what should be served with blood sausage. 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. Bookseller Inventory # LIB9783899556377

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Hendrik Haase
Published by Gestalten Sep 2015 (2015)
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Book Description Gestalten Sep 2015, 2015. Buch. Book Condition: Neu. Neuware - Meat is back -in many forms. Whetheras 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 industrial 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 premium ingredients. In addition to being purveyors of quality meats, they offer their customers insider knowledge, new impulses, and outstanding service. Today's young connoisseurs are also propagating the Nose to Tail movement, which is based on age-old traditions of preparing and eating an entire animal in a respectful and sustainable way. 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. It answers questions such as how bologna is made and what should be served with blood sausage. 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 256 pp. Englisch. Bookseller Inventory # 9783899556377

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