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A fascinating cookbook by culinary twins, includes breathtaking,
yet simple recipes for special occasions.
Including additional recipes by Massimo Bottura (chef patron of 3
Michelin starred Osteria Francescana and listed in the top 5 of the
World's 50 Best Restaurant Awards since 2010, winning the award in
2016) and Geert Van Hecke (chef of 3 Michelin starred De Karmeliet
in Bruges), "Ham" explores the world-renowned European ham culture.
A fascinating journey from the Spanish Pata Negra to the French
Jambon de Bayonne and from the Italian Prosciutto di Parma to the
German Schwarzwaldschinken and the Flemish Gandaham. Daeninck tells
the full story from pig to ham, with meticulous attention to the
specific production and maturation processes, as well as the
differences in smell, texture, appearance and taste. What's more,
he provides the reader with several delicious recipes, specifically
tailored to each kind of ham.
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