In deep Lower Bavaria, he raises organic Wagyu cattle on his parents’ former farm. And listening to him talk about his animals, it quickly becomes clear: it is passion and vocation that play the main roles here. The animals have names, on Facebook he posts photos of the offspring – it almost seems as if the herd is part of the family. How could anyone possibly approve of even one piece of the precious meat products going unused or not put to the perfect use?
Freely after Francis Bacon, Lucki Maurer thus brings the mountain to the prophet. In the form of his 2014 book
Meat
. Because it’s precisely here that you’ll find information and recipes for cuts of meat that don’t usually make it onto menus. Often not even in the display of butchers: conviertes segreto with potato gel, pork skin and bread flavors or Blutspätzle with mountain cheese and chive oil, a carpaccio of mayor’s piece or a poached lamb nut in kebab style.
Meat
is not only the best advertisement for sustainable nose-to-tail enjoyment from a qualified source, but also an inspiration and guide for further experiments with offal or cuts in the home kitchen.
In the past few weeks I have had the opportunity to try a few dishes based on offal from the cooking pots of Ludwig Mauerer and his crew. And you immediately get the impression that someone here knows exactly what they are doing. Reason enough to take a look at his very book and take a closer look at some of the recipes. Very appealing photographs by Florian Bolk help to take away the shyness of one or the other product.
A meaningful and important book. Although not every dish encourages you to cook it again, it shows the many, often unused possibilities and encourages you to think beyond fillet, hip and prime rib.
Ludwig mason
264 pages, Matthaes
Published 01 October 2014
Price: € 69.99
