Vlees Bijbel
Meat Bible is the reference work for the meat lover. Gertjan Kiers learns how to recognize quality, how you deign, divide, split and prepare. You will read about the slaughter process, ripening, lean and fat, over tender or stiff. Using simple descriptions and step-by-step photography, this master butcher will teach you the tricks of the butcher's trade and will give you his favorite meat recipes, varying in time and difficulty.
Gertjan Kiers is a born butcher with a sore broad knowledge of meat. He shares this passion regularly during workshops, whether or not in combination with a tasting. Gertjan is proud of his craft and carries it out with verve. After all, a traditional trade can be seen and tasted! As a guest teacher, he helps guide young people to reach the top of gastronomy.
Specifications:
| Language: | Dutch |
| Pages: | 496 |
