Hendrik and his father Raymond Dierendonck have created the benchmark for everything to do with meat. They supply only the highest quality products and have won the following of Belgium’s top chefs. Hendrik is one of the pioneers of the international ‘nose-to-tail’ philosophy, in which literally every part of the slaughtered animal is used. He specialises in the processing and maturing of exceptional meat from the best breeds, including West Flemish Red cattle. This is a revised edition of the cult book The Butcher’s Book, now expanded with dozens of exciting recipes. Enjoy delicious classic cuts from the butcher’s counter and Hendrik’s Michelin-starred restaurant Carcasse; admire the craft and skill of the butcher’s art; and learn how to prepare meat in the Dierendonck way yourself. With text by Hendrik Dierendonck, René Sépul and Marijke Libert, and superb photography by Thomas Sweertvaegher, Piet De Kersgieter and Stephan Vanfleteren.