Teubner Handbuch Fleisch
Prepared to the point. Meat
Beef medallions, steak, crusty roast and knuckle are not only popular in restaurants, but are also popular classics at home. The book "Fleisch" (Meat) from Teubner's beginners' series illustrates how amateur cooks can prepare meat dishes to perfection. In addition to Schnitzel and Kasseler, international specialties such as Bœuf Bourguignon and Szegediner Gulasch are also on the menu.
The 50 recipes developed by top chefs are clearly presented so that even ambitious beginners can cook them. In addition, the book provides useful knowledge about beef, pork, lamb and Co. and gives practical advice on the preparation and storage of meat.
Article Number 89576
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