{"title":"Hendrik Dierendonck","description":"\u003cp\u003e\u003cstrong\u003eHendrik Dierendonck\u003c\/strong\u003e offers a masterclass in the art of butchery and meat preparation, blending traditional techniques with modern culinary insight. Readers can expect detailed guidance on selecting, cutting, and cooking meat, presented with clarity and passion.\u003c\/p\u003e\n\n\u003cp\u003eIdeal for food enthusiasts and home cooks alike, his work explores the beauty and precision of the craft, capturing the essence of respectful meat preparation. \u003cem\u003eThe Butcher’s Book\u003c\/em\u003e reflects his commitment to quality and flavour, making it a valuable resource in the cooking and food genre.\u003c\/p\u003e","products":[{"product_id":"the-butchers-book-by-hendrik-dierendonck-9789463887946","title":"The Butcher’s Book","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eRevised edition of the cult book by master butcher Hendrik Dierendonck.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEating 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, surrounded by four walls.\u003c\/em\u003e - Hendrik Dierendonck\u003c\/p\u003e\n\n\u003cp\u003eHendrik 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.\u003c\/p\u003e\n\n\u003cp\u003eEnjoy the most delicious classic cuts from the butcher's counter; wonder at the craft and skill of the butcher; and learn to process and prepare meat in the Dierendonck style from the dozens of adventurous and timeless recipes in this book. \u003cem\u003eThe Butcher’s Book\u003c\/em\u003e has grown into a true cult publication in recent years and has now been supplemented with more than 20 achievable, refined recipes from his starred restaurant Carcasse.\u003c\/p\u003e\n\n\u003cp\u003eWith text contributions from Hendrik Dierendonck, Rene Sepul, Marijke Libert, and Stijn Vanderhaeghe, and high-class photographs by Thomas Sweertvaegher, Piet Dekersgieter, and Stephan Vanfleteren.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSELLING POINTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n    \u003cli\u003eNew, enlarged edition of the classic \u003cem\u003eCarcasse\u003c\/em\u003e, ISBN 9789492677341, by master butcher Hendrik Dierendonck\u003c\/li\u003e\n    \u003cli\u003eBound in hardcover with an open spine, and pre-drilled hole for meat hook\u003c\/li\u003e\n    \u003cli\u003e117 colour, 7 b\/w illustrations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47773152084204,"sku":"9789463887946","price":135.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9789463887946-the-butcher-s-book.jpg?v=1782183386"}],"url":"https:\/\/bookhero.co.nz\/collections\/hendrik-dierendonck.oembed","provider":"Book Hero","version":"1.0","type":"link"}