{"product_id":"hart-lever-niertjes-en-de-rest","title":"Heart, liver, kidneys and the rest","description":"\u003cdiv class=\"slot slot--description slot--seperated  js_slot-description\" data-test=\"product-description\"\u003e\n\n\u003cdiv class=\"product-description\" data-test=\"description\"\u003e\n\n\u003cp\u003e This originally French book responds to the trend to use as much slaughtered animals as possible, because there is more than just steak and fillets. The recipes are sorted by different parts of cow, calf, pig, lamb and poultry, such as liver, stomachs, brains and tripe. Each section is first introduced with background information, followed by a series of tasty recipes.\u003c\/p\u003e\n\n\u003cp\u003e These recipes are specifically aimed at chefs with some experience and are easy to implement thanks to the clear instructions. The book invites you to look beyond the usual cuts of meat and discover the versatility of less common parts of the animal, which both broadens culinary horizons and promotes sustainability.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product-description\" data-test=\"description\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Vuur \u0026 Rook","offers":[{"title":"Default","offer_id":40849491853367,"sku":"96830795","price":29.75,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/4185\/5287\/files\/vuur-rook-hart-lever-niertjes-en-de-rest-23794830737463.png?v=1754514119","url":"https:\/\/vuurenrook.nl\/en-eu\/products\/hart-lever-niertjes-en-de-rest","provider":"Vuur \u0026 Rook","version":"1.0","type":"link"}