Gourmet cuisine from the steam ovenJohann Lafer
Art Nr.: 3833885246
ISBN 13: 9783833885242
Subtitle: Recipes for the BORA X BO
Release year: 2022
Published by: Gräfe U. Unzer Autorenv
Cover: Buch
Cover Format: 265x234x36 mm
Pages: 312
Weight: 1718 g
Language: Englisch
Author: Johann Lafer
Four Michelin-star chefs take cooking and baking in the steam oven to a whole new level: whether you want succulent roasts, crisp crusts, crunchy fresh vegetables or light and creamy soufflés, Johann Lafer, Andreas Senn, Cornelius Speinle and Eckart Witzigmann reveal their best recipes for the BORA X BO flex oven and guarantee top-class culinary indulgence thanks to their creative and diverse flavour combinations. Some of the tantalisingly tempting dishes include duck breast in a ginger crust, crunchy rice rolls on sesame spinach, green tomato gazpacho, vegetable, and chickpea papillotes, lemon cream and Swiss carrot cake.
Chef of the century, Eckart Witzigmann, has influenced some of the world's best establishments as Germany's first three-star chef. In 1971, he led a revolution in German cuisine from the Tantris restaurant. Many artists, monarchs and food lovers flocked to his Aubergine restaurant in Munich to admire his culinary prowess.
Kurzbeschreibung
Titel: Gourmet cuisine from the steam oven, Untertitel: Recipes for the BORA X BO, Einband: Buch, Autor: Johann Lafer, Verlag: Gräfe U. Unzer Autorenv, Sprache: Englisch, Seiten: 312, Maße: 265x234x36 mm, Gewicht: 1718 g, Verkäufer: Wegmann1855, Schlagworte: Kochen / Moderne Methoden, Hilfsmittel, Tipps u. Tricks sous-vide Backen Gästeküche braten Feste Dampfgaren