Het Slagershandboek voor de Thuiskok Hot every time you light the

every time you light the barbecue

Patented with porcelain

making it comfortable to wear

It has a smooth side for burgers

This sturdy

Het Slagershandboek voor de Thuiskok Hot every time you light theWhen do you season your steak with salt and pepper? Do you fry meat in butter or oil? Why is it better to cut meat for steak tartare into cubes than to mince it? What's so special about Japanese wagyu? And above all: how do you prepare it? Arthur Le Caisne answers all these questions with knowledge and humor in The Butcher's Handbook for the enthusiastic home cook. He not only discusses meat from beef and veal, lamb, pork, poultry and game but also