The Chocolatier's Kitchen herbergt een heerlijk avontuur voor professionele chocoladelovers. Ontdek de recepten van World Chocolate Master Davide Comaschi en zijn vrienden en verras ieders smaakpapillen met bonbons, gevulde pralines, ijsbereidingen, chocoladespreads en nog zoveel meer. Deze meer dan 600 pagina's tellende chocoladebijbel zal je ongetwijfeld inspireren.

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...