The New Meat Culture: Craft & Recipes
Fine charcuterie made with passion and respect is experiencing and undeniable revival. Combining quality with consciousness, young butchers are shaking up the trade and making delectable products from premium ingredients.
Editors: Hendrik Haase, Robert Klanten, Sven Ehmann
Release Date: September 2015
Specs: 24 x 28cm cm / 256 pages / full colour / hardcover
AVAILABLE IN NEW ZEALAND & AUSTRALIA ONLY