Items related to Butcher's Revolution
Synopsis
The first book about and with butcher master Jürgen David, THE luminary for dry-aged beef in Germany. Rich in words and pictures, he signifies his career from traditional village butchery to award-winning Hall of Beef. From the intensive examination of the dry maturation of cattle back in its specially designed salt maturation chamber, a very own quality awareness grew. If you want to deal with food meat from pasture to the meat counter far away from well-sounding marketing promises, Jürgen David's book provides the right "food". Speaking of feeding, the chapters are concluded by thematically matching recipe tracks with over 70 recipes ranging from BBQ classics, traditional home cooking to innovative nose-to-tail recipes.
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