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Cookbook by Annemarie Wildeisen with recipes and instructions for gently cooking meat at low temperature. Hardcover edition with appetising food photography. Tender, juicy and flavourful meat - practical, hassle-free and with no great amount of work! Cooking at low temperature - letting it rest at 70 to 80 degrees in the oven - is the ideal method for cooking meat gently to perfection. It is suitable for all tender cuts: from small schnitzels, medallions, refined rolls and fine strips to the fillets of veal, pork, beef and lamb, right up to classic large cuts such as entrecôte, pork loin roast or lamb leg. Number of pages : 102
- Condition: Like new
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