The Butcher's Book av Hendrik Dierendonck

589,-

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<p><em>¿Eating less meat, but better quality: that is the future of traditional craft butchery. Dierendonck today stands for craft, terroir and passion. With this book I want to pay tribute to all farmers who raise their animals with respect for nature, and to everyone working in the butchery trade, working day and night in cold rooms, surrounding by four walls.¿</em> - <strong>Hendrik Dierendonck</strong></p><p>Hendrik and his father Raymond Dierendonck have grown in recent years into the benchmark for everything to do with meat. They supply only the highest quality and are followed by any number of top chefs. Dierendonck is one of the pioneers of the international ¿nose-to-tail¿ philosophy, in which literally every part of the slaughtered animal is utilised. He has specialised particularly in the processing and maturing of exceptional meat, including from the Belgian Red cattle breed from West Flanders.</p><p>Enjoy the most delicious classic cuts from the butcher¿s counter; wonder at