Het Slagershandboek voor de Thuiskok
When do you season your steak with salt and pepper? Do you fry meat in butter or oil? Why is it better to dice meat for a steak tartare than to mince it? What is so special about Japanese wagyu? And most importantly, how do you prepare it?
Arthur Le Caisne answers all these questions with knowledge and humor in The butcher's handbook for the enthusiastic home cook. He not only discusses beef and veal, lamb, pork, poultry and game – but also the materials and techniques. The different varieties, necessities and preparation methods are discussed in words and images and the handbook also contains 25 international recipes that every meat lover should be able to make, from boeuf bourguignon and pastrami to pulled pork. With this book, every home cook becomes an accomplished butcher's hand.
Specifications:
| Language: | Dutch |
| Pages: | 240 |
