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Dear customers, due to a public holiday, customer support is not available today. We will attend to your requests the next business day. Thank you for your understanding.
Language
German
German
Book
Hardback
Die fast vergessene Kunst, Fleisch im eigenen Schmalz oder in einem Sulz-Schmalz-Gemisch haltbar zu...
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Libristo code: 21182751
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54 b
54 b
22.00
€
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Delivery to Austria
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Die fast vergessene Kunst, Fleisch im eigenen Schmalz oder in einem Sulz-Schmalz-Gemisch haltbar zu machen, wird in diesem Buch neu interpretiert. Mit den rund 80 Rezepten gelingen bodenständige deutsche und österreichische Köstlichkeiten wie Schweine- oder Gänseschmalz, Kübelfleisch, Pottsuse oder Leberwurst im Glas, Kalbsleberpastete sowie Sulz, Mettwurst oder Fleischaufstrich ebenso wie französische Klassiker (Rillettes, Rillons & Confits) und international bekannte "Kult-Konserven" wie Pressed und Corned Beef.
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About the book
Full name
Fleisch einkochen
Author
Gerd Wolfgang Sievers
Language
German
German
Binding
Book - Hardback
Date of issue
2019
Number of pages
168
EAN
9783702017811
Libristo code
21182751
Publishers
Stocker
Weight
448
Dimensions
172 x 16 x 228
Categories
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