Die Fleischbibel. Timo Schwarz

Die Fleischbibel - Timo Schwarz


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salzigen Wiesen

       Hereford-Rind

       EXKURS – USA – Mutterland des Steaks

       Charolais-Rind

       Simmentaler Rind

       Aubrac-Rind

       Limousin-Rind

       Wagyu-Rind

       Chianina-Rind

       Texas Longhorn

       Blonde D’Aquitaine

       Piemonteser Rind

       Galloway-Rind

       Limpurger Rind

       Pinzgauer Rind

       Tiroler Grauvieh

       Schottisches Hochlandrind

       Shorthorn-Rind

       Braunvieh

       Kärntner Blondvieh

       Uckermärker Rind

       Weißblaue Belgier

       Dexter-Rind

       Welsh Black

       Zwergzebu

       CUTS: RIND

       Cheeks

       Chuck

       Chuck Flap Meat

       Shoulder

       Teres Major

       Flat Iron Steak

       Brisket

       Short Ribs

       Tomahawk Steak

       Delmonico Steak

       Rib Eye

       Cap of Rib Eye

       Striploin

       Roastbeef

       Shell Steak

       T-Bone Steak

       Porterhouse Steak

       Tenderloin

       Sirloin Butt

       Picanha

       Hanging Tender

       Tri Tip Steak

       Knuckle

       Eye of Round

       Inside and Outside Round

       Shank Cross Cut

       Flap Steak

       Flank Steak

       Skirt Steak

       SCHWEIN

       Die Geschichte der Schweinezucht

       Die Schweinerassen der Welt

       Ibérico-Schwein

       Duroc-Schwein

       EXKURS – Spanish Pork – Spanien, das Eldorado der Schweine

       Wollschwein


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