The Meat Book

The purest quality and the most delicious preparations

Luc De Laet, photography Kris Vlegels

The stories and tastes of international cheese makers, refiners and their top-shelf cheese

An exceptional selection by cheese refiner Fréderic Van Tricht and cheesemaker Giedo De Snijder

With handy taste profiles and food pairing tips

225 x 285 mm | 256 pages | 47,000 words full colour illustrations | hardcover all rights available | English manuscript available

Learn everything about the origin, processing and preparation of artisan meat

Including more than 50 great dishes, deliciously visualized by Kris Vlegels

Essential for meat lovers who want to consume sustainably

225 x 285 mm | 288 pages | 34,000 words full colour illustrations | hardcover all rights available

Frédéric Van Tricht is, together with his father Michel, the face of the Cheese refiners Van Tricht. He selects the most delicious cheese or matures them into a perfect delicacy. Giedo De Snijder is a passionate cheese maker, who creates honest and tasty goat cheeses.

After more than 25 years of experience in the butcher’s trade Luc De Laet manages two butcheries in Belgium, restaurant Butcher’s Dining and a food truck. He supplies top chefs and his ripened meats are loved at home and abroad. In 2018 De Laet was named Entrepreneur of the Year by Gault&Millau. Kris Vlegels is a talented food and documentary photographer.