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FIRE&FOOD Verlag

FIRE&FOOD 2015/03 - Single issue magazine (German)

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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