In the first part the authors bundle 16 stories, we go on a trip with a hunter looking for goose eggs, learn all about the history behind the famous pigeon from Kobe Desramaults, or discover the secret of fried Korean chicken, and so much more.
In the second part you will find 21 recipes from chefs, mixologists and culinary writers from Belgium and the Netherlands. With Tummie on hand, you will be able to serve the ultimate coq au vin, make tasty chicken liver pâté and of course the best roast chicken.