This is an updated and expanded edition of the 2018 cult classic, Carcasse. Author Hendrik Dierendonck, whose family shop supplies many of Belgium's top chefs, writes for those who care about using the best quality meats, offering not only an expression of philosophy but recipes as well as useful reference information.
A photo spread on page 114, for instance, shows the difference between the same cut of steak taken from five different breeds of cattle, revealing the divergent marbling patterns in the likes of West Flemish Reds, Holsteins, and Simmentals de Baviere. On page 146 there are instructions for hand cutting tartare.
The recipes range from the unabashedly hearty (pig on a spit) to a delicate white pudding served with fregola, thyme, and tarragon cream.
"Eating less meat, but better quality: that is the future of traditional craft butchery.” — Hendrik Dierendonck
Hardcover. Color photographs throughout.