Paramètres
- 256pages
- 9 heures de lecture
En savoir plus sur le livre
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.
Achat du livre
The Butcher's Book, Hendrik Dierendonck
- Langue
- Année de publication
- 2021
- Reliure
- (rigide),
- État du livre
- Très bon
- Prix
- 23,99 €
Modes de paiement
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- Titre
- The Butcher's Book
- Langue
- Anglais
- Auteurs
- Hendrik Dierendonck
- Éditeur
- Hannibal Publishers
- Publié
- 2021
- Format
- rigide
- Pages
- 256
- ISBN10
- 9463887946
- ISBN13
- 9789463887946
- Séries
- Mots clés
- Nonfiction, Commerce, Livres de cuisine, Arts culinaires & Gastronomie, Nourriture, Alimentation et boissons, Restaurants, Viande, Bétail, Boucheries
- Description
- 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.