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Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated von: Hank Shaw

 

 : Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated
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Listenpreis: EUR 22,99
Amazon.de Preis: EUR 22,94
Sie sparen: EUR 0,05 ( 0%)
ab 14/08/2018 18:31 CEST



Verfügbarkeit: Gewöhnlich versandfertig in 24 Stunden




Bindung: Gebundene Ausgabe
EAN: 9781607745297
ISBN: 1607745291
Artikel Abmessungen: 92782710084
Label: Ten Speed Press
Sprachen: EnglischVeröffentlichtEnglischOriginalspracheEnglischUnbekannt
Hersteller: Ten Speed Press
MPN: 80 Full Colour Photos
Anzahl Artikel: 1
Anzahl Seiten: 240
Erscheinungsdatum: Oktober 01, 2013
Herausgeber: Ten Speed Press
Erscheinungsdatum: Oktober 01, 2013
Studio: Ten Speed Press




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Produktbeschreibung:

Product Description:
A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog "Hunter Angler Gardener Cook."" "Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks--and even hunters--have a fear of cooking fowl. "Duck, Duck, Goose" shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more. Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. "Duck, Duck, Goose" includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw's delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami. The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, " Duck, Duck, Goose "will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.



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