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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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46 b
46 b
19.11
€
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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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