Parametri
- 256pagine
- 9 ore di lettura
Maggiori informazioni sul libro
Eating less meat, but better, represents the future of traditional craft butchery. Hendrik Dierendonck honors farmers who raise animals with respect for nature and those in the butchery trade who work tirelessly in cold rooms. Hendrik and his father, Raymond, have established themselves as benchmarks in the meat industry, supplying top-quality products sought after by renowned chefs. They are pioneers of the ‘nose-to-tail' philosophy, ensuring every part of the animal is utilized, with a focus on exceptional meat, particularly from the Belgian Red cattle breed in West Flanders. This book invites readers to enjoy classic cuts from the butcher's counter, appreciate the skill involved, and learn to process and prepare meat in the Dierendonck style through a collection of adventurous and timeless recipes. The publication has become a cult favorite, now featuring over 20 refined recipes from the starred restaurant Carcasse. Contributions from Hendrik Dierendonck, René Sépul, Marijke Libert, and Stijn Vanderhaeghe, along with stunning photography by Thomas Sweertvaegher, Piet De Kersgieter, and Stephan Vanfleteren, enhance the experience, making it a must-have for meat enthusiasts.
Acquisto del libro
The Butcher's Book, Hendrik Dierendonck
- Lingua
- Pubblicato
- 2021
- Rilegatura
- (Copertina rigida),
- Condizioni del libro
- In ottime condizioni
- Prezzo
- 23,99 €
Metodi di pagamento
Ancora nessuna valutazione.
- Titolo
- The Butcher's Book
- Lingua
- Inglese
- Autori
- Hendrik Dierendonck
- Editore
- Hannibal Publishers
- Pubblicato
- 2021
- Formato
- Copertina rigida
- Pagine
- 256
- ISBN10
- 9463887946
- ISBN13
- 9789463887946
- Serie
- Tag
- Saggistica, Commercio, Libri di cucina, Arti culinarie & Gastronomia, Cibo, Cibo e bevande, Ristoranti, Carne, Bestiame, Macellerie
- Descrizione
- Eating less meat, but better, represents the future of traditional craft butchery. Hendrik Dierendonck honors farmers who raise animals with respect for nature and those in the butchery trade who work tirelessly in cold rooms. Hendrik and his father, Raymond, have established themselves as benchmarks in the meat industry, supplying top-quality products sought after by renowned chefs. They are pioneers of the ‘nose-to-tail' philosophy, ensuring every part of the animal is utilized, with a focus on exceptional meat, particularly from the Belgian Red cattle breed in West Flanders. This book invites readers to enjoy classic cuts from the butcher's counter, appreciate the skill involved, and learn to process and prepare meat in the Dierendonck style through a collection of adventurous and timeless recipes. The publication has become a cult favorite, now featuring over 20 refined recipes from the starred restaurant Carcasse. Contributions from Hendrik Dierendonck, René Sépul, Marijke Libert, and Stijn Vanderhaeghe, along with stunning photography by Thomas Sweertvaegher, Piet De Kersgieter, and Stephan Vanfleteren, enhance the experience, making it a must-have for meat enthusiasts.