Publisher's Synopsis
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 informed by 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.
