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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