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Meat production and recipes. Meat gastronomy

69.99 €
The only thing available 1
Meat production and recipes. Meat gastronomy
69.99 €
In basket
The Handbook of Meat Production, known worldwide as "Koch", has been published in Germany for over 100 years. Specialists are offered a translation of the latest, 21st edition (2003), which, along with the main technological methods (heat treatment, drying, smoking, salting, etc.), presents 1,250 recipes for meat and poultry products - sausages of all types, sausages, frankfurters, headcheese, meat products in jelly, low-fat meat products, rolls and pates, semi-finished products, minced meat dishes, meat soups, salads, dressings, etc. (based on 100 kg of raw materials). All the described raw materials and recipes comply with the strict standards of German food legislation and have been tested by centuries of practice. Most of the recipes are given as standard ones with the possibility of their modification depending on the regional preferences of consumers.
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