Where men once had to brave the seas to keep themselves and their families alive, the suburban man now has it easy: the fridge-freezer is always stocked, he can park right in front of his house, and the only wild animals around are the goats at the petting zoo. Yet, sometimes he wonders if he is truly happy. Deep down, he feels a primal urge for danger and adventure. Fortunately, there is now this handbook! It teaches the suburban man to be a hunter again: the suburban hunter. The suburban hunter makes and catches his own food. He brews beer in the garage, dries hams in the storage room, and hunts for game in the ditch, in the garden, and at the petting zoo.

All the butcher’s secrets revealed in the ultimate read-and-do book for every sausage lover and artisanal DIY enthusiast. The authors of the sensational Handbook for the Suburban Hunter are back with an ode to the sausage.

In Over Rook, you will learn absolutely everything about smoking meat, fish, and vegetables. You will discover the difference between cold and hot smoking, the materials available to you as a home smoker (from smoking pans and cabinets to barbecues, cold smoke generators, and smoking guns), the subtle flavor differences between oak, beech, hickory, or hay, and the ideal temperature at which to let them smolder. Naturally, there is also plenty of attention given to flavorful safety measures like brining and dry salting.

Over Drank is the ultimate handbook on beer, wine, and spirits. Following Over Worst, Over Rook, and Over Rot, this is the fourth essential work by Meneer Wateetons. In this comprehensive handbook, he teaches you everything about making your own specialty beer, cider, or cola prosecco. Of course, there is also plenty of attention given to distilling your own spirits like whisky, jenever, and beerenburg. Over Drank is thorough and complete, yet written in a light-hearted and crystal-clear style, as only Meneer can do.

In the Sausage Bible, Meneer Wateetons reveals all the butcher’s secrets and shows you how to twist, fill, tie, smoke, and dry sausages. With comprehensive instructions and clear step-by-step photos, all the techniques of sausage making are explained. He teaches you how to make your own bratwurst, cooked sausage, liver sausage, blood sausage, dry sausage, and even vegetarian sausage, and how to prepare them most deliciously with special recipes. This ode to the sausage is for the artisanal DIY enthusiast as well as the meat lover who wants quality on their plate.

In Over Frituren, you will learn that cooking in hot fat is not only the tastiest but possibly the most logical and versatile cooking technique available to you as a cook. It’s infinitely more fun and delicious to make those bitterballen and croquettes yourself. Beef ragout bitterballen, pulled pork bitterballen, cheese croquettes, vegan croquettes, or shrimp croquettes. The possibilities are endless. Frying – cooking all around in fat, essentially – is an amazing method that has been used worldwide since the dawn of culinary arts to make food tender, juicy, golden, and deliciously crispy. Meneer wouldn’t be Meneer if he didn’t teach you all the theory behind this incredibly versatile cooking technique and give you tips on how to get the most out of your deep fryer or wok.