Become part of a community of book lovers from all over the world and get access to a whole bunch of benefits.
Create an account for free
Contact
How to shop
Help
Delivery
DPD courier 4.99 €
GLS courier 11.49 €
Shopping guide
My account
▸
Empty :-(
0
Language
German
German
Book
Hardback
Die fast vergessene Kunst, Fleisch im eigenen Schmalz oder in einem Sulz-Schmalz-Gemisch haltbar zu...
Full description
Libristo code: 21182751
?
46 b
46 b
19.09
€
In stock at our supplier
Shipping in 3-6 days
30-day return policy
Customers also purchased
/
Paperback
24.44
€
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.
Actress
&
Polyglot
EWA KASP
for
Play video
Libristo has the largest selection of foreign-language books. That’s why I buy my books there.
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
Give this book today
It's easy
1 Add to cart and choose Deliver as present at the checkout 2 We'll send you a voucher 3 The book will arrive at the recipient's addressYou might also be interested in
/
Paperback
26.77
€
/
Paperback
24.55
€
