CARCASSE
"Chef Hendrik Dierendonck provides the best recipes from his Michelin-starred restaurant Carcasse. Craftsmanship, passion, terroir and 'nose-to-tail' are the code words in this book. The ideal book for all meat and barbecue lovers the restaurant Carcasse is a meat-lover's mecca and owner Hendrik Dierendonck is a meat connoisseur. His farm-to-table knowledge is behind Carcasse's first Michelen star, which was awarded for Dierendonck's tender, flavourful main courses and imaginative, often surpri…
Read More ↓Title Statements
- Full title :CARCASSE.
Summary
"Chef Hendrik Dierendonck provides the best recipes from his Michelin-starred restaurant Carcasse. Craftsmanship, passion, terroir and 'nose-to-tail' are the code words in this book. The ideal book for all meat and barbecue lovers the restaurant Carcasse is a meat-lover's mecca and owner Hendrik Dierendonck is a meat connoisseur. His farm-to-table knowledge is behind Carcasse's first Michelen star, which was awarded for Dierendonck's tender, flavourful main courses and imaginative, often surprising, side dishes. This book tells the story of where great quality meats come from, and includes the best recipes from Carcasse, each infused with Dierendonck's passion for quality and perfection. With its nose-to-tail approach to cooking, Carcasse is ideal for those for whom meat is a must."--Provided by publisher.
Read More ↓Edition Statements
- Publication Date:2018.
Publication Statements
- Publisher(s):CANNIBAL PUB
- Place of Publication:Place of publication not identified
- Language:eng
- Publication Date:2018.
The Physical Object
- Description:177 pages : : colour illustrations ; : 27 cm
Edition Identifiers
- ISBN:9492677342, 9789492677341
- oclc:on1027371138
- Dewey Decimal:641.66
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