《精制肉类》是关于当今新肉类文化的一本引人入胜的视觉参考书。它为美食家和美食制作者记录了当前的发展、产品和背景故事。它探讨了如何寻找**的屠夫、这个行当的工具，以及牛的品种和牛肉之间的差异。它回答了怎么制作大红肠和血肠应该配什么等问题。本书还包括烹饪、烤制和烧烤的经典食谱，以及更多使用不寻常的原料或令人惊讶的味道组合的实验性食谱。令人垂涎欲滴、给人启发的《精制肉类》是对烹饪艺术的一次富含信息量的现代概述。

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