The Butcher´s book
👋 🇯🇵🇯🇵🇯🇵 Here is one of my favorites books, ideal for meat lovers: "The Butcher's Book" by Dierendonck! 👏👏👏📕🥩
“Eating less meat, but better quality: that is the future of traditional craft butchery” – Hendrik Dierendonck
It's hard to overstate how brilliant Dierendonck's The Butcher´s Book really is. Beautiful enough to display on our kitchen table, it's plenty of useful meat information (e.g. trimming techniques and tips), packed with amazing photographs (e.g., to show the difference between the same cut of steak taken from different breeds of cattle, reveling marbling patterns), creative recipes, but also a book with a clear philosophy to respect animals and nature 🙏🙏👏👏
Hendrik and his father Raymond Dierendonck have become the reference when it comes to meat in recent years. They deliver only the highest level of quality and are followed by numerous top chefs. Hendrick is one of the pioneers of the international “nose-to-tail” philosophy, in which literally ever part of the slaughtered animal is used.
In summary, this cult book is about Passion, Terroir, Craft, Taste and Respect for animal and nature. A must for any meat lover!🥩❤️❤️
Thank you @dierendonck for this marvelous book (and the gifts you sent me with it ❤️🙏)
Hope you enjoy the post
Lean Gentini 🇯🇵🇯🇵🇯🇵🇦🇷🇦🇷🇦🇷
