Stefan Wiertz: Meat. Falken Verlag (Hardcover)

Meat

Qualities, uses, and preparation

Original Title: Fleisch

Hardcover, 160 pages, 21.0 x 26.0 cm, 8.3 x 10.2 in.
ISBN: 978-3-8068-3610-3
€ 19.99 [D] | € 20.60 [A] | CHF 28.90 * (* rec. retail price) recommended retail price

Publishing House: Falken

Date of publication: March 14, 2016
This title is available.

Kundenrezensionen: 4 Sterne (7)

 

Stefan  Wiertz - Meat
 
 
 

 

Onward to new roasts!

Whether raw, roasted, grilled, or cooked – the ways of preparing the various kinds of meat are quiet diverse. Reason enough for the new recipes and kitchen tips and techniques found in this book in compact form. Included here are such special methods as the low-temperature technique as well as such new trends as vacuum cooking. Here every fan of meat will find new favourites!

•Over 80 recipe ideas for beef, veal, pork, lamb, and poultry

•With sections on grilling and on smoking meat at home

 
 
 
 
 
 
 

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