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Veal, the book – from Van Drie

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Netherlands, 03rd May 2016

The book Calf shows the calf in all aspects of modern production to authentic farmers in the French outback. But it also gives information about what is happening to the veal skins. A large part of the book is reserved for gastronomic uses: world class players from eleven countries show their vision of veal. More than two years working on publishing this book, that yet is digitalized. Check it out on


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