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Cover: 9783752822045 | It's all OKara | A Tofu Alternative for the Meatless Diet | Wüthrich
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It's all OKara
A Tofu Alternative for the Meatless Diet
Taschenbuch von Bruno Wüthrich
Sprache: Englisch

20,00 €*

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Lieferzeit 1-2 Wochen

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Beschreibung
»Okara« is the term for the product left over from the pressing process in the production of soy milk and tofu. Every kilogram of tofu results in a kilogram of okara, which contains valuable nutrients and is perfectly suited for human consumption. All too often, however, okara is still treated as waste.
With the right preparation, however, okara can satisfy even the most refined palates, as former Culinary Olympics winner Bruno Wüthrich demonstrates with his eclectic gourmet menus.
Let them inspire you!
»Okara« is the term for the product left over from the pressing process in the production of soy milk and tofu. Every kilogram of tofu results in a kilogram of okara, which contains valuable nutrients and is perfectly suited for human consumption. All too often, however, okara is still treated as waste.
With the right preparation, however, okara can satisfy even the most refined palates, as former Culinary Olympics winner Bruno Wüthrich demonstrates with his eclectic gourmet menus.
Let them inspire you!
Über den Autor
The author is a trained chef who has worked in many different gourmet restaurants, including a position as the Chef de Cuisine in the »Schultheissenstube« of the Hotel Schweizerhof in Bern (17 GM points). He has acquired much of his expertise in various restaurants in Paris, Tokyo and Moscow. He has worked as a teacher and technical instructor at the Hotel & Gastro Formation Bern, where his job involved training chefs and restaurant managers. As a member of the Swiss culinary art team, of the »Cercle des Chefs de Cuisine Berne«, he has received countless awards, including a gold medal at the Culinary Olympics in Erfurt, Germany. In 2013, his restaurant in Spiez Castle was presented with the »Thunersee Stern« award as restaurant of the year.
Details
Erscheinungsjahr: 2020
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Gesunde & schlanke Küche
Medium: Taschenbuch
Seiten: 92
Inhalt: 92 S.
41 farbige Illustr.
ISBN-13: 9783752822045
ISBN-10: 375282204X
Sprache: Englisch
Ausstattung / Beilage: Ringbuch
Einband: Kartoniert / Broschiert
Autor: Wüthrich, Bruno
Hersteller: Books on Demand
BoD - Books on Demand
Maße: 220 x 177 x 12 mm
Von/Mit: Bruno Wüthrich
Erscheinungsdatum: 27.01.2020
Gewicht: 0,37 kg
preigu-id: 117968419
Über den Autor
The author is a trained chef who has worked in many different gourmet restaurants, including a position as the Chef de Cuisine in the »Schultheissenstube« of the Hotel Schweizerhof in Bern (17 GM points). He has acquired much of his expertise in various restaurants in Paris, Tokyo and Moscow. He has worked as a teacher and technical instructor at the Hotel & Gastro Formation Bern, where his job involved training chefs and restaurant managers. As a member of the Swiss culinary art team, of the »Cercle des Chefs de Cuisine Berne«, he has received countless awards, including a gold medal at the Culinary Olympics in Erfurt, Germany. In 2013, his restaurant in Spiez Castle was presented with the »Thunersee Stern« award as restaurant of the year.
Details
Erscheinungsjahr: 2020
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Gesunde & schlanke Küche
Medium: Taschenbuch
Seiten: 92
Inhalt: 92 S.
41 farbige Illustr.
ISBN-13: 9783752822045
ISBN-10: 375282204X
Sprache: Englisch
Ausstattung / Beilage: Ringbuch
Einband: Kartoniert / Broschiert
Autor: Wüthrich, Bruno
Hersteller: Books on Demand
BoD - Books on Demand
Maße: 220 x 177 x 12 mm
Von/Mit: Bruno Wüthrich
Erscheinungsdatum: 27.01.2020
Gewicht: 0,37 kg
preigu-id: 117968419
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