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Vegetarian Cookery Course
250 recipes - Cooking Techniques - Ingredients

More and more people, most of all younger ones, tend to be vegetarians, eat less or no meat and fish. They try to eat tastfully, but very often knowledge and know-how how to deal with the numerous vegetarian ingredientsare missing: How to deal with artichokes or salsifies till they are ready to cook? How to prepare your own vegetable stock? What method to choose for a fat-free, no lump flour sauce? What can be used instead of gelatine? How to caramelise vegetables and what to consider when steaming? How to prepare dim-sum-pastry and how potato dough? The circumstantial cookbook with lots of step-by-step preparations and photographs offers answers to all this kind of questions. More than 250 recipes of the German “Vegetarian Queen“ are an enrichment for everybody that likes to cook. It’s a reintroduction to the pleasure of basic, staple ingredients.
  • 250 recipes, from easy to cook to classics and demanding, from light to opulent, show the abundance of vegetarian cooking
  • Special cooking techniques for ingredients of vegetarian cooking with lots of step-by-step photographs
  • A comprehensive „foodstuff science“: All you have to know about quality features, storage life, ingredients, taste and much more
Buch - Die vegetarische Kochschule: Küchenpraxis · 250 Rezepte · Warenkunde

Vegetarian Cookery Course

ISBN-13: 978-3-88472-968-7

400 pages, 600 illustrations, hardcover with dust jacket, 22.3 x 26.5 cm
ist ein Angebot der
GeraNova Bruckmann Verlagshaus GmbH
© 2019