meat • publisher Matthaes | number of pages 264

Author: Ludwig Maurer Recipes and practical knowledge of special cuts of meat Ludwig Maurer is a Bio-Wagyu breeder and avowed meat lover. The special feature: For him, the complete animal is a gem and not just filet and rib eye. He wants to make the most of every piece of meat. Creatively modern, his recipes are almost wild, but thoughtful and careful is his handling of the food. In addition to the recipes, there is comprehensive information on the animal species and breeds, for meat cutting and the individual pieces of meat, for meat maturation and for meat classification and much more. Even the subject of slaughtering is not left out, because that too belongs to the topic of meat. - An animal is more than steak and roast. There are a lot of special pieces of meat that are rarely found in the cookbook or on restaurant menus. Ludwig Maurer works on these parts - in addition to his work as a Bio-Wagyu breeder and cook for magazines such as "BEEF!" And "Rolling Pin" as a meat expert and food stylist - Over 70 creatively modern, almost wild, recipes like Conviertes Segreto with potato gel, pork skin and bread flavors or blood spaetzle with mountain cheese and chive oil, a carpaccio from the Bürgermeister piece or a poached lamb kebab style. 264 pages 1st edition 2014 Hardcover, 240 x 290 mm ISBN: 978-3-87515-093-3