New Cuts of Beef
Leidenschaft Fleisch
Master butcher and meat sommelier Christoph Grabowski shows step by step how each piece of meat can be turned into a valuable cut, presenting a much more sustainable and economical way of cutting. The German edition of “New Cuts of Beef” has already become a standard work in the German-speaking world and an indispensable tool for all butchers and meat enthusiasts.
Click here for a reading sample:
New Cuts of Beef – finally in English!
More and more butchers, chefs and consumers are realising that making use of a slaughtered animal in its entirety – and not just its tenderloin – is all about responsibility and appreciation. Christoph Grabowski, master butcher and certified meat sommelier, goes even further. In his book, he shows step by step how each piece of meat can be turned into a valuable cut, presenting a much more sustainable and economical way of cutting. The German edition of “New Cuts of Beef” has already become a standard work in the German-speaking world and an indispensable tool for all butchers and meat enthusiasts.
This book combines a keen understanding of the endangered craft of butchery with a visionary joy for recognizing the potential of all butchers as future luminaries in our field.- Adam Danforth – Butcher, educator and author, USA
For the love of our craft and meat. This book is required reading for every meat lover.- Hendrick Dierendonck – Butcher and author, Belgium
| Auflage | 1. Auflage, Mai 2022 |
|---|---|
| Ausstattung | Hardcover, mit über 500 Farbfotos |
| Seitenzahl | 256 Seiten |
| Breite | 215 mm |
| Höhe | 280 mm |
| Verlag | dfv Mediengruppe Fachbuch, Mainzer Landstraße 251, 60326 Frankfurt am Main, info@dfv.de |
Anmelden
Weitere Empfehlungen
