Description

Book Synopsis
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.

Ham: Prime Hams of Europe Stories and Recipes

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A Hardback by Stefaan Daeninck, Bart Van Leuven

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    View other formats and editions of Ham: Prime Hams of Europe Stories and Recipes by Stefaan Daeninck

    Publisher: Lannoo Publishers
    Publication Date: 26/09/2018
    ISBN13: 9789401449212, 978-9401449212
    ISBN10: 940144921X
    Also in:
    Food & Drink Cookery / food by ingredient / food groups TV / Celebrity chef / eateries cookbooks Technology, Engineering & Agriculture Food and beverage technology

    Description

    Book Synopsis
    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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