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FIRE&FOOD Verlag

FIRE&FOOD 2014/03 - Single issue magazine (German)

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116 pages, PDF format

From the content:

The special breed:
Hinterwälder beef – interesting facts and recipes with Dirk Brunner

Water smoker
Technique and recipes from Ian McKend in Cornwall

Tapas & Cocktails
Stephan Stohl grills and mixes

Culinary Mallorca, Part 1
Delicacies from the fire – away from Ballermann

Smoker tuning
Tips and tricks from Markus Mizgalski

Salmon BBQ in Norway?
With Christoph Gollenz aka Goli “on tour”

It's all about the knife edge
With knife maker Felix Huber

Soda – a sparkling story

Product info: Charcoal for the catering industry

Meat cut with history: The boiled beef

Williams Christ
Recipes for the pear classic