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116 pages, DIN A4 format
From the content:
Grilled game in the German House
Wild grill cooking show in Weilheim Teck
Barbecue from nose to tail
Unusual recipes by Ludwig “Lucki” Maurer
Pork Chops
Chop classic for connoisseurs
Infrared: Heater for steaks
By Markus Mizgalski
Spices and salts
Old Spice Office by Ingo Holland
Let's go
Lardo from woolly pig
Landmann gas smoker in test
By Markus Mizgalski
The secret of Irish Beef
Cattle breeding on the green island
Australia, Part 1
FIRE&FOOD Editor-in-Chief Elmar Fetscher on the trail of the Aborigines
Lamb forequarter: A little effort for a lot of taste
With Chris Sandford
So that you are not left in the dark:
Lighting on the grill
Alpine BBQ in South Tyrol
With men in a glowing frenzy, MiG for short
Eat more goat!
At the Capriolenhof north of Berlin?With recipes by Tobias Walker
Drying fruit and vegetables
Interesting facts and recipes
Gas pressure: 30 or 50 mbar
Grilled trout
The versatile “bread and butter fish” with recipes by Fabian Beck