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Special No.6 - Grilled food refinement (German)

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Grilled food refinement in digital special no. 6:
Sauces, marinades, chutneys, dips & co. for your BBQ!

This special is dedicated to the fine art of grilled food refinement. The homemade sauces, marinades, dips, chutneys and relishes provide culinary delight and add color to the plate. A wide variety of flavors come together to take grill and barbecue dishes to a new level. Last but not least, the recipes give every grill master the creative scope to put their own stamp on a grill and BBQ dish.

As a Swabian, you grow up with it: spaetzle and sauce. And admittedly, that is perhaps the only disadvantage of grilling. Because, unlike in a casserole dish, no sauce is produced during preparation. But if you don't want to do without a sauce or dip when grilling and barbecuing, there are many simple and creative options.

The easiest and quickest way is certainly to buy a ready-made sauce. With little effort, a ready-made sauce can also be pimped up and thus become a specially created taste experience. We show how this works in this FIRE&FOOD special. But even a completely homemade sauce is easier to make than you might think. Often it is enough to heat freshly chopped herbs together with a little olive oil, spices and lemon in a pan - and the coating for the grilled sea bass is ready. There are almost no limits to your own creativity when making sauces and dips. We show exactly what is important in our recipes.

All that remains is for us to wish you lots of fun making the DIY sauces and dips. You are sure to enjoy them!

From the content:

  • Classic sauces
    BBQ sauces and BBQ glazes

  • Wurzelpeter Liqueur
    for BBQ sauce and fine marinade

  • Duck sauce
    by Karl-Heinz “Kalle” Drews

  • Goes well with all grilled food
    Blueberry & Rooibos BBQ Sauce
    and paprika sauce from the Dutch Oven

  • Carolina Mustard Sauce
    Mustard sauce from the USA

  • On everyone’s lips: Ketchup

  • Soft team players
    Palate-flattering creams, salsa

  • Everyone loves fries
    French fries dips and sauces
    by Stephanie Prenzler

  • hollandaise sauce
    Real butter instead of chemistry sets

  • Butter, cream & high-quality vegetable oil
    The tenderly melting alliance of good taste

  • Wild garlic: spring ambassador with bear strength
    Recipes for wild garlic chimichurri, wild garlic grill butter
    by Stephanie Prenzler

  • Smoked chimichurri with lamb ribs and sweet potato leek puree
    by Adrian Peller

  • Root with pep: horseradish by Stephanie Prenzler

  • Fruity marinades and dressings
    Freshness and color for grilled food

  • Marinade Japanese Style
    Marinated salmon with fried peppers

  • Go green
    Fresh salads and salad dressings

  • Chutneys & Relishes
    Spicy recipes made quickly

  • Team Player Chutney
    Refined chutney variations with vegetables

  • Fruity-fresh chutneys
    for every taste

  • Pe's DIY Chutney
    Granny's secret recipes

  • Spicy journey around the world
    Seasoning sauces around the globe

  • India
    Masala Dosas with Coconut Chutney
    by Marion Fetscher

  • This is what India tastes like
    Dips and sauces from Indian cuisine

  • Italy
    Spicy dishes from Tuscany
    Recipes by Riccardo Ricci

  • Japan
    Japanese Classics: Traditional Sauces
    as a dip for meat

Product details:
Publisher: FIRE&FOOD Verlag GmbH
Language: German
Number of pages: 80 pages
Dimensions: DIN A4 format (210 x 297 mm)
Format: Digital in PDF format

Want even more specials?

In addition to this new FIRE&FOOD sauce and dip special, which also includes marinades, chutneys and relishes, other FIRE&FOOD themed specials are available.