Anastasios Andreadis is an innovation chef at the Dutch-British consumer goods company Unilever and alongside compatriot Lazaros Raptis, a private gastronomy consultant, has launched a book documenting some fascinating meat products.
Entitled GourMeat… One step beyond, the book explains how meat innovation in Greece has developed from the 1970s to the present day. The authors claim there is “enormous potential” for the innovative meat products they create to feature in modern gastronomy.
While the matching gingham shirts and dungarees worn by Andreadis and Raptis on the book’s front cover might be seen as a fashion faux pas, the meat products they create are nothing short of extraordinary.
TiriMeatsu - a thing to behold
The two chefs create “beautiful and elegant” meat products using pure ingredients and a touch of creativity.
Both men are long-term friends and Andreadis told this site the two of them have long had a passion to “transform meat products into something really extraordinary”.
In total, 40 marvellous meat products and how to make them feature in their book. Andreadis said he hoped it would show the world “the tremendous dynamic perspective they have in gastronomy”.
Currently, the book is only available in Greek, but talks are underway to have it translated into English and to make this version available online. The publishing company is iWrite.
Click through the gallery for a preview of the marvellous meat products.