Achtung:
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Source
DJV-Shop
Last updated
about 20 hours ago
Description
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The item is located abroad. Please note that delivery conditions, shipping times, and/or the purchase process may differ.
Light made! Homemade - this trend is unstoppable and has also found its way into the kitchen. With this book, the renowned chef and cookbook author Gerd Wolfgang Sievers vividly demonstrates how connoisseurs of original specialties can venture into preservation through the drying of meat. Prosciutto, Bündner Fleisch, Gurktaler Luftgeselchter, Bauernsalami, as well as exotic options like Jerky or Biltong - traditional dried meat specialties from America and Africa - have long transitioned from their original function of preservation to regionally renowned delicacies. This so far unparalleled work shows how the production of these and many other delicacies can easily be done at home. Starting with the theoretical foundations of curing, drying, and selecting the meat, the author explains how different cuts of meat are properly marinated, cured, and then dried. The extensive selection of recipes from around the world ensures that every taste is satisfied and that your mouth waters while reading the book. The author: Gerd Wolfgang Sievers, born in 1968 in Münster, learned the culinary craft with various renowned top chefs, followed by a degree in journalism at the University of Vienna. Several of his books have already been awarded, including “Genussland Österreich” from the World Cookbook Award as the World's Best Cookbook and the “Schneckenkochbuch” from the Gastronomic Academy of Germany. 2nd edition, 152 pages, 17 x 22.7 x 1.2cm, fully illustrated in color, Hardcover Author: Gerd Wolfgang Sievers Leopold Stocker Verlag ISBN 978-3-7020-1484-1 Manufacturer: Leopold Stocker Verlag GmbH Hofgasse 5 A-8010 Graz Österreich [email protected]
(Show description in original language)
Leicht gemacht! Selbst gemacht - dieser Trend ist nicht mehr aufzuhalten und hat auch Einzug in die Küche gefunden. Mit dem vorliegenden Buch zeigt der renommierte Koch und Kochbuchautor Gerd Wolfgang Sievers anschaulich, wie sich Genießer origineller Spezialitäten an die Haltbarmachung mittels Trocknung von Fleisch heranwagen können. Prosciutto, Bündner Fleisch, Gurktaler Luftgeselchter, Bauernsalami, aber auch Ausgefallenes wie Jerky oder Biltong - traditionelle Trockenfleischspezialitäten aus Amerika und Afrika - haben längst den Weg von der ursprünglichen Funktion der Haltbarmachung hin zu überregional bekannten Gaumenfreuden genommen. Das bis dato konkurrenzlose Werk zeigt, wie die Erzeugung dieser und vieler weiterer Köstlichkeiten einfach zu Hause funktioniert. Angefangen bei den theoretischen Grundlagen zum Pökeln, Trocknen und der Auswahl des Fleisches zeigt der Autor, wie verschiedene Fleischstücke richtig mariniert, gepökelt und anschließend getrocknet werden. Die umfangreiche Auswahl an Rezepten aus aller Welt stellt sicher, dass jeder Geschmack zufriedengestellt wird und dass einem das Wasser schon während der Lektüre des Buchs im Muns zusammenläuft. Der Autor:Gerd Wolfgang Sievers, geb. 1968 in Münster, erlernte das Kochhandwerk bei verschiedenen renommierten Spitzenköchen, danach folgte ein Studium der Publizistik an der Universität Wien. Mehrere seiner Bücher wurden bereits ausgezeichnet, darunter „Genussland Österreich“ vom World Cookbook Award als Weltbestes Kochbuch und das „Schneckenkochbuch“ von der Gastronomischen Akademie Deutschlands. 2. Auflage, 152 Seiten, 17 x 22,7 x 1,2cm, durchgehend farbig bebildert, Hardcover Autor: Gerd Wolfgang Sievers Leopold Stocker Verlag ISBN 978-3-7020-1484-1 Hersteller:Leopold Stocker Verlag GmbHHofgasse 5A-8010 GrazÖ[email protected]
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