Description

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. Stefaan 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. Includes 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). AUTHOR: Stefaan Daeninck is the driving force behind Culinair Ateljee, an innovative culinary development service. He has written several books, including Heinz – My secret ingredient cookbook and Chimay. SELLING POINTS: . Includes additional recipes by Massimo Bottura and Geert Van Hecke . The best hams are European-made: discover them all in recipes and stories . The perfect gift for the culinary connoisseur 120 colour, 80 b/w illustrations