Alles über gutes Fleisch: Grundlagen, Praxis, Rezepte

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Das Standardwerk für bewussten Fleischgenuss! - Mit dem Expertenwissen des Fleischsommeliers Stephan Otto von Otto Gourmet - Alles Wissenswerte über Rassen & Fleischqualität, Lagerung & Reifung, Zuschnitte & Zubereitung, Würzen & Aromenkunde sowie großem Sous-Vide-Special - Über 100 Rezepte: Das perfekte Steak, Tatar vom Bison, Wildschweinragout, Sous-vide-gegarte Lammrippchen, Schweinebauch in Honigbier, Pulled Pork Burger, Rehbratwurst, Schwarzfederhuhn im Salzteig, ...

Product details

EAN/ISBN:: 9783745901290
Edition:: 1.
Medium:: Bound edition
Number of pages:: 320
Publication date:: 2020-08-11
Publisher:: Edition Michael Fischer / EMF Verlag

EAN/ISBN:: 9783745901290
Edition:: 1.
Medium:: Bound edition
Number of pages:: 320
Publication date:: 2020-08-11
Publisher:: Edition Michael Fischer / EMF Verlag

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