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Complete Art and Science of Sausage Making
Taschenbuch von Tonia Reinhard
Sprache: Englisch

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Beschreibung
Includes 150 recipes for making sausages in the home kitchen, with the best techniques from all over the world. Features classics such as chorizo, frankfurters, salami, liverwurst and breakfast sausage, with dishes including all kinds of meats, as well as vegan and vegetarian recipes.
Includes 150 recipes for making sausages in the home kitchen, with the best techniques from all over the world. Features classics such as chorizo, frankfurters, salami, liverwurst and breakfast sausage, with dishes including all kinds of meats, as well as vegan and vegetarian recipes.
Über den Autor

Tonia Reinhard is the Director of the Coordinated Program in Dietetics and a Senior Lecturer at Wayne State University in Detroit, Michigan. She is also the Course Director for Clinical Nutrition at the School of Medicine at Wayne State and has authored several publications ranging from technical papers to articles for dietitians, health practitioners and consumers. She is the author of the bestseller Superjuicing and Superfoods.

Brendan Reinhard is the manager of the sausage department at Country Smoke House in Almont, Michigan

Brent Mitchell is the head chef at Country Smoke House, which specializes in sausage making, barbecue, butchery, smoked meats and catering.

Details
Erscheinungsjahr: 2016
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Taschenbuch
Seiten: 272
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780778805359
ISBN-10: 0778805352
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Reinhard, Tonia
Hersteller: Robert Rose Inc
Maße: 256 x 183 x 16 mm
Von/Mit: Tonia Reinhard
Erscheinungsdatum: 01.07.2016
Gewicht: 0,574 kg
preigu-id: 124022922
Über den Autor

Tonia Reinhard is the Director of the Coordinated Program in Dietetics and a Senior Lecturer at Wayne State University in Detroit, Michigan. She is also the Course Director for Clinical Nutrition at the School of Medicine at Wayne State and has authored several publications ranging from technical papers to articles for dietitians, health practitioners and consumers. She is the author of the bestseller Superjuicing and Superfoods.

Brendan Reinhard is the manager of the sausage department at Country Smoke House in Almont, Michigan

Brent Mitchell is the head chef at Country Smoke House, which specializes in sausage making, barbecue, butchery, smoked meats and catering.

Details
Erscheinungsjahr: 2016
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Taschenbuch
Seiten: 272
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780778805359
ISBN-10: 0778805352
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Reinhard, Tonia
Hersteller: Robert Rose Inc
Maße: 256 x 183 x 16 mm
Von/Mit: Tonia Reinhard
Erscheinungsdatum: 01.07.2016
Gewicht: 0,574 kg
preigu-id: 124022922
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