FIRE&FOOD 2021/04 - Single issue magazine (German)

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Meeting up with close friends, grilling and eating together, that brings positive impulses! And we can all use them. Why wait until New Year's Eve to make your New Year's resolutions? You can try out new things now and surprise your loved ones with culinary delights for Christmas. Some suitable dishes, from the Christmas goose from page 70, Kalle's duck recipes (pages 40-45) or the game recipes from Rob's bowl (pages 12-17), invite you to grill again in this edition. A good mood is guaranteed!

We discovered an incredible story in the hinterland of Tuscany. This is where Dario Cecchini, Italy's cult butcher, lives. He became very famous during the mad cow disease era when he buried the "Fiorentina Bistecca" in a media-friendly way. Then, at a time when butchers' shops were dying out and meat consumption was declining, he managed to create a trendy meat business around himself. You can find his story on pages 24-27.

There are also people in our regions who stand for something special. A good example of this is Carsten Neumeier. The butcher from Hessisch-Lichtenau is the face of a traditional product, the Ahle-Wurscht. The Ahle-Wurscht is not a grilled sausage, but we were of the opinion that such a product and the people behind it also belong to FIRE&FOOD (from page 72).

Since we were already in Hesse, the journey to Profagus was not far. Here we were able to see the production of the most important charcoal producer in Germany and see for ourselves the sustainability of the production process (from page 34).
You can see what other topics await you in this issue of FIRE&FOOD in the following topic overview.

Dario Cecchini, Italy's cult butcher, has managed to create a trendy meat business around himself. We visited him in Tuscany.

When it comes to high-quality accessories such as pots, pans or grill racks, many grillers swear by cast iron products. FIRE&FOOD has investigated the history of the popular metal, including at the Fondium Group's iron foundry in Singen.


  • Market News: Bullnose Barbecue Corner

  • Wild on Wild: Wok'n'Bowl recipes with Rob Reinkemeyer

  • Grills NEWS

  • Product TEST Outdoorchef “Arosa 570 G EVO Grey Steel”
    by Elmar Fetscher

  • Good beef makes you happy!
    Visiting cult butcher Dario Cecchini in Panzano

  • GRILL MENU by Alexander Herrmann

  • Gut Glut with a sustainable concept
    Visiting Profagus in Bodenfelde on the Weser

  • FIRE&FOOD Meat Science: Fake Fillet
    by Philipp Sontag, recipe with Elmar Fetscher

  • Duck crispy and delicious! Recipes with Karl-Heinz Drews aka Kalle

  • The history of cast iron
    Visiting the Fondium Group iron foundry in Singen

  • The perfect knife by Markus Mizgalski

  • Selfmade smoker cabinet with pellet hopper

  • Food Quality: We care about eggs by Gerhard Pfeffer

  • Homemade Beef Jerky, recipe with Elmar Fetscher

  • Yummy pork from the pellet grill, recipes with Thomas Madel

  • Product TEST KamadoJoe “Kettle Joe” by Elmar Fetscher

  • Festive roast goose, recipe with Markus Heusel

  • Ahle Wurscht: Visiting Carsten Neumeier

  • Fermentation: Preserving food in lactic acid by Katja Brudermann

  • BBQ Events & Scene

  • FIRE&FOOD Meat Scout: Beef Profile – US Black Angus
    by David Pietralla and David Seitz

  • Small bulb, big impact: Garlic by Stephanie Prenzler

  • The Plancha Griller’s Ladle – Spatula

  • MR POT's Food Travel Recipe by Sebastian Scheifers

  • Dutch Ovens: How much does it hold?

  • Aquavit – The water of life from Scandinavia
    Aquavit Cocktails by Michael Ehrenwirth

  • FIRE&FOOD Restaurant tip
    Little Suzys Smoke in Münzenberg-Gambach

  • Coffee: From means of payment to cult
    by Stephanie Prenzler

Product details:
Publisher: FIRE&FOOD Verlag GmbH
Language: German
Number of pages: 116 pages
Dimensions: DIN A4 format (210 x 297 mm)
Format: As a print magazine or digitally in PDF format
Weight print edition: 0.38 kg

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