Further Readings
Further Readings
a small collection on the usage of blood in cooking:
Nordic Food Lab, Blood and Egg by Elisabeth Paul, 09/2013
The Guardian, Baking with Blood: Homemade Halloween Treats by Phil Daoust, 10/2014
Good.is, Everything you Need to Know about Cooking with Blood, Mark Hay, 10/2014
Munchies, You should be cooking with blood by Ben Reade, 10/2014
Munchies, Blood Custard tastes better than it sounds by Michael Segalov, 11/2015
Lucky Peach, Blood Sausages from around the world by Chris Ying, 02/2016
zum fressn gern. A foodie's diary by Nicole 10/2016
SonntagsZeitung, Wir sind alle Vampire, Anke Fossgreen, 10/2016
nutraingredients.com, Bloody good idea? Could 'wasted' animal blood be alternative protein source? by Nathan Gray, 03/2017