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Cooking Sous vide - Heiko Antoniewicz
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Heiko Antoniewicz:
Cooking Sous vide - neues Buch

ISBN: 9783875150674

ID: a6b8c3dffefc13764ab1727e78fa7c94

Cooking Sous vide Cooking Sous Vide or cooking in a vacuum offers a tremendous spectrum of different uses in both professional kitchens and in the home. Deliciously tender, juicy meat and fish dishes, being able to cook food so that it is exactly and perfectly done, a minimal loss of weight during cooking while at the same time retaining nutrients, aroma and vitamins all that is sous vide cooking, and more. The preconditions for excellent results are the high quality of the food products used, the special processes tailored to sous vide cooking as well as knowing what the process is and how it works. Heiko Antoniewicz, one of the pioneers of modern cuisine, has been studying this cooking process for a long time and in great depth. In this book he has drawn on all his experience to offer not only practical knowledge, applications, advice and suggestions but also more than 100 wonderful sous vide recipes for fish, meat, vegetables and fruit dishes. In many cases it is Antoniewicz special little tips, for instance that garlic should definitely be blanched before adding to a sous vide pouch or that only very young garlic should be used that make this book so very useful. The recipes include information as to the kind of pouch to be used, what degree of vacuum is best, the cooking times as well as the temperatures of the water bath or combisteamer, all in clear, easy to read tables. The theoretical chapters include ground-breaking details from Douglas Baldwin and detailed information about vacuum creation, water baths and combisteamers. With amazing photography, fantastic design and excellent food styling this is a sous vide book as only Antoniewicz can write it. Bücher / Fremdsprachige Bücher / Englische Bücher / Ratgeber & Freizeit / Kochen & Genießen 978-3-87515-067-4, Matthaes Verlag

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Cooking Sous vide - Heiko Antoniewicz
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Heiko Antoniewicz:
Cooking Sous vide - neues Buch

ISBN: 9783875150674

ID: 758353043

Cooking Sous Vide or cooking in a vacuum offers a tremendous spectrum of different uses in both professional kitchens and in the home. Deliciously tender, juicy meat and fish dishes, being able to cook food so that it is exactly and perfectly done, a minimal loss of weight during cooking while at the same time retaining nutrients, aroma and vitamins all that is sous vide cooking, and more. The preconditions for excellent results are the high quality of the food products used, the special processes tailored to sous vide cooking as well as knowing what the process is and how it works. Heiko Antoniewicz, one of the pioneers of modern cuisine, has been studying this cooking process for a long time and in great depth. In this book he has drawn on all his experience to offer not only practical knowledge, applications, advice and suggestions but also more than 100 wonderful sous vide recipes for fish, meat, vegetables and fruit dishes. In many cases it is Antoniewicz special little tips, for instance that garlic should definitely be blanched before adding to a sous vide pouch or that only very young garlic should be used that make this book so very useful. The recipes include information as to the kind of pouch to be used, what degree of vacuum is best, the cooking times as well as the temperatures of the water bath or combisteamer, all in clear, easy to read tables. The theoretical chapters include ground-breaking details from Douglas Baldwin and detailed information about vacuum creation, water baths and combisteamers. With amazing photography, fantastic design and excellent food styling this is a sous vide book as only Antoniewicz can write it. Cooking Sous vide Buch (fremdspr.) Bücher>Fremdsprachige Bücher>Englische Bücher>Ratgeber & Freizeit>Kochen & Genießen, Matthaes Verlag

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Cooking Sous vide - Heiko Antoniewicz
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
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2014, ISBN: 9783875150674

[ED: Buch], [PU: Matthaes Verlag], Neuware - Cooking Sous Vide or cooking in a vacuum offers a tremendous spectrum of different uses in both professional kitchens and in the home. Deliciously tender, juicy meat and fish dishes, being able to cook food so that it is exactly and perfectly done, a minimal loss of weight during cooking while at the same time retaining nutrients, aroma and vitamins - all that is sous vide cooking, and more. The preconditions for excellent results are the high quality of the food products used, the special processes tailored to sous vide cooking as well as knowing what the process is and how it works. Heiko Antoniewicz, one of the pioneers of modern cuisine, has been studying this cooking process for a long time and in great depth. In this book he has drawn on all his experience to offer not only practical knowledge, applications, advice and suggestions but also more than 100 wonderful sous vide recipes for fish, meat, vegetables and fruit dishes. In many cases it is Antoniewicz' special little tips, for instance that garlic should definitely be blanched before adding to a sous vide pouch or that only very young garlic should be used that make this book so very useful. The recipes include information as to the kind of pouch to be used, what degree of vacuum is best, the cooking times as well as the temperatures of the water bath or combisteamer, all in clear, easy to read tables. The theoretical chapters include ground-breaking details from Douglas Baldwin and detailed information about vacuum creation, water baths and combisteamers. With amazing photography, fantastic design and excellent food styling - this is a sous vide book as only Antoniewicz can write it., [SC: 1.50], Neuware, gewerbliches Angebot, 279x223x33 mm, [GW: 1687g]

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Cooking Sous vide - Heiko Antoniewicz
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Heiko Antoniewicz:
Cooking Sous vide - neues Buch

ISBN: 9783875150674

[ED: Buch], [PU: Matthaes Verlag], Neuware - Cooking Sous Vide or cooking in a vacuum offers a tremendous spectrum of different uses in both professional kitchens and in the home. Deliciously tender, juicy meat and fish dishes, being able to cook food so that it is exactly and perfectly done, a minimal loss of weight during cooking while at the same time retaining nutrients, aroma and vitamins - all that is sous vide cooking, and more.The preconditions for excellent results are the high quality of the food products used, the special processes tailored to sous vide cooking as well as knowing what the process is and how it works.Heiko Antoniewicz, one of the pioneers of modern cuisine, has been studying this cooking process for a long time and in great depth. In this book he has drawn on all his experience to offer not only practical knowledge, applications, advice and suggestions but also more than 100 wonderful sous vide recipes for fish, meat, vegetables and fruit dishes. In many cases it is Antoniewicz' special little tips, for instance that garlic should definitely be blanched before adding to a sous vide pouch or that only very young garlic should be used that make this book so very useful. The recipes include information as to the kind of pouch to be used, what degree of vacuum is best, the cooking times as well as the temperatures of the water bath or combisteamer, all in clear, easy to read tables.The theoretical chapters include ground-breaking details from Douglas Baldwin and detailed information about vacuum creation, water baths and combisteamers.With amazing photography, fantastic design and excellent food styling - this is a sous vide book as only Antoniewicz can write it., [SC: 0.00], Neuware, gewerbliches Angebot, FixedPrice, [GW: 1691g]

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Cooking Sous vide - Heiko Antoniewicz
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Heiko Antoniewicz:
Cooking Sous vide - neues Buch

ISBN: 9783875150674

ID: f62f57b75a627725b03873bd92c7dcaf

Cooking Sous Vide or cooking in a vacuum offers a tremendous spectrum of different uses in both professional kitchens and in the home. Deliciously tender, juicy meat and fish dishes, being able to cook food so that it is exactly and perfectly done, a minimal loss of weight during cooking while at the same time retaining nutrients, aroma and vitaminsall that is sous vide cooking, and more.The preconditions for excellent results are the high quality of the food products used, the special processes tailored to sous vide cooking as well as knowing what the process is and how it works.Heiko Antoniewicz, one of the pioneers of modern cuisine, has been studying this cooking process for a long time and in great depth. In this book he has drawn on all his experience to offer not only practical knowledge, applications, advice and suggestions but also more than 100 wonderful sous vide recipes for fish, meat, vegetables and fruit dishes. In many cases it is Antoniewicz' special little tips, for instance that garlic should definitely be blanched before adding to a sous vide pouch or that only very young garlic should be used that make this book so very useful. The recipes include information as to the kind of pouch to be used, what degree of vacuum is best, the cooking times as well as the temperatures of the water bath or combisteamer, all in clear, easy to read tables.The theoretical chapters include ground-breaking details from Douglas Baldwin and detailed information about vacuum creation, water baths and combisteamers.With amazing photography, fantastic design and excellent food stylingthis is a sous vide book as only Antoniewicz can write it. Bücher / Ratgeber & Freizeit / Essen & Trinken / Themenkochbücher

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Details zum Buch
Cooking Sous vide
Autor:

Heiko Antoniewicz

Titel:

Cooking Sous vide

ISBN-Nummer:

Detailangaben zum Buch - Cooking Sous vide


EAN (ISBN-13): 9783875150674
ISBN (ISBN-10): 3875150678
Gebundene Ausgabe
Erscheinungsjahr: 2012
Herausgeber: Matthaes Verlag
328 Seiten
Gewicht: 1,691 kg
Sprache: Englisch

Buch in der Datenbank seit 28.12.2009 20:10:56
Buch zuletzt gefunden am 16.05.2017 19:05:23
ISBN/EAN: 9783875150674

ISBN - alternative Schreibweisen:
3-87515-067-8, 978-3-87515-067-4


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