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SOUS-VIDE BASICS

By Evert Kornmayer, Evert Kornmayer

Product Image: SOUS-VIDE BASICS

SOUS-VIDE BASICS

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Description
Inhalt in 6 Sprachen: Deutsch, Englisch, Franz?sisch, Holl?ndisch, D?nisch, Schwedisch: Sous-Vide Einf?hrung Was passiert bei welcher Temperatur? Grunds?tzliche Vorgehensweise 32 Rezepte Mitwirkende Ko?che & Experten: Bernd Ackermann, Suvretta House, St. Moritz / Clemens Faber, Kleines Gesellschaftshaus, Rellingen / Markus Haxter, Cuisine Concept, Bergisch Gladbach / Nils Henkel, Gourmetrestaurant Lerbach, Bergisch Gladbach / Dieter Jansen, Alte Rentei, Schleiden / Michael Kammermeier, Restaurant Ente - Nassauer Hof, Wiesbaden / Michael Kempf, Facil - The Mandala Hotel, Berlin / Evert Kornmayer, Kochbuchautor, Dreieich / Danijel Kresovic, Restaurant 44, Berlin / Alexander Kroll, Widder Hotel, Zu?rich / Andreas Krolik, Brenner`s Park Restaurant, Baden-Baden / Andreas Rummel, Grill-Europameister, Neustadt/Su?dharz / Peter Scharff, Kulinarische Kompetenz, Wartenberg/Rohrbach / Sascha Stemberg, Restaurant Stemberg Anno 864, Velbert-Neviges / Marco Wenninger, Hotel Hessischer Hof, Frankfurt am Main / Christopher Wilbrand, Hotel-Restaurant zur Post, Odenthal / Bernd Winkler, Dorint Maison Messmer, Baden-Baden / Gerald Zogbaum, Restaurant Ku?chenwerkstatt, Hamburg.
Product details
Binding:
Paperback
Edition:
1
Number of Pages:
194
Release Date:
2013-01-16
Publication Date:
2013-01-31
Publisher:
Gebrüder Kornmayer
Languages:
Original: Danish, Original: Dutch, Original: French, Original: Swedish, Original: German, Original: English
ISBN10:
3942051451
ISBN13:
9783942051453
Weight:
294 g
Height:
147 cm
Width:
208 cm
Thickness:
20 cm

Condition

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Good
The items bear minimal signs of past use, such as light scratches or memories in the form of markings. These signs of wear give the items a charming character and tell stories of their previous owners, while not affecting their functionality.
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