The Butcher’s Book

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.Enjoy 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. The Butcher's Book has grown into a true cult publication in recent years and has now been supplemented with more than twenty achievable, refined recipes from his starred restaurant Carcasse.With text contributions from Hendrik Dierendonck, René Sépul, Marijke Libert and Stijn Vanderhaeghe, and high-class photographs by Thomas Sweertvaegher, Piet Dekersgieter and Stephan Vanfleteren.

Hendrik and his father Raymond Dierendonck have created the benchmark for everything to do with meat. They supply only the highest quality products and have won the following of Belgium?s top chefs.Hendrik is one of the pioneers of the international ?nose-to-tail? philosophy, in which literally every part of the slaughtered animal is used. He specialises in the processing and maturing of exceptional meat from the best breeds, including West Flemish Red cattle.This is a revised edition of the cult book The Butcher?s Book, now expanded with dozens of exciting recipes. Enjoy delicious classic cuts from the butcher?s counter and Hendrik?s Michelin-starred restaurant Carcasse; admire the craft and skill of the butcher?s art; and learn how to prepare meat in the Dierendonck way yourself.With text by Hendrik Dierendonck, René Sépul and Marijke Libert, and superb photography by Thomas Sweertvaegher, Piet De Kersgieter and Stephan Vanfleteren.