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100 pages, DIN A4 format
From the content:
Baking oven vs. BBQ oven
The wild boars of Potsdam
2-burner gas grills
Italian BBQ by Fabio Santo
Product test “WEBER PULSE 2000” by Elmar Fetscher
Corn cobs instead of charcoal?
Chicken BBQ by Martin Seibold
Pocket grills
Sous-Vide by Markus Mizgalski
Grill menu by Gerhard Volk
FIRE&FOOD Meat Science: Flap Meat by Philipp Sontag
Quality differences in stainless steel by Markus Mizgalski
Grill basics: pressure regulator
Plancha goes Indian Style
The Bavarian Shrimp – Recipes with Giuseppe Messina
DO IT YOURSELF Corner – Barrel upcycling
Product test “NAPOLEON ROGUE R365-3” by Elmar Fetscher
WBC WORLD BUTCHERS' CHALLENGE in Belfast
FIRE&FOOD RESTAURANT TIP “Theresa Grill Restaurant”, Munich
Product presentation “TRANSFORMER”
FIRE&FOOD Meat Science: CUSCINO VOM SCHÄUFELE by Fabian Beck
GO FOR GREEN: Fresh dressings for fresh salads
Fatty salmon in Halifax – Visiting Scott Colwell
PAELLA with chicken breast fillet
Spit grilling by René Ausema
FIRE&FOOD Travel Story: In Namibia
Silver Spoon Hospitality Academy, Windhoek
Campfire cooking