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Ham hock with metal hook, tied with string, on charcoal cover of 'Ham, Prime Hams of Europe Stories and Recipes', by Lannoo Publishers.


Prime Hams of Europe Stories and Recipes

By (author) Stefaan Daeninck
Photographs by Bart Van Leuven


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  • 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
Full 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).

About the 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. Bart Van Leuven is a successful photographer for, amongst others, the bestselling series Just Cooking.

Look Inside
Lannoo Publishers
1st Oct 2018
World excluding Belgium, The Netherlands, France, Switzerland & Scandinavia
280 mm x 210 mm
192 Pages
120 color, 80 b&w
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