While it might not be applicable for the herbivores reading this, there are few things that get most of us more excited than a fine spread of meat decorating a cutting board or cooking tray straight from the grill or oven. Henrik Haase, R. Klanten and Sven Ehmann agree, which is why they created Crafted Meat: The New Meat Culture: Craft and Recipes. The book is a 250+ page exploration into the young butchers at the front of the current meat movement who are firm believers in the less, but better mentality. It provides information on the entire process from pasture to plate, with helpful information, recipes, and expert tips for anyone who actually cares about sustainable eating.
Crafted Meat: The New Meat Culture: Craft and Recipes
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