The book explores the shift that the culinary world has experienced from a basic need to a complex culture as well as the correlation between the joy of living and eating through the sacrifice of other species de facto.
270 written and hand–picked recipes from all over the globe in which the main subject are not actually the final end products (or dishes), but the animals itself.
Design and content
Gisela Ch. de Bruijn
Volume: 9 × 16 pages
Format: 14.8 × 21 cm
Paper: HOLMEN Trnd 2.0. 80 g/sm
Printing: Risograph, orange and medium blue