Preserving Meat
Preserving Meat - Image 2
Preserving Meat - Image 3

Preserving Meat

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Cooking

Gerd Wolfgang Sievers

Leopold Stocker Verlag

Language of origin

Publication date

Infos :

168 pages, illustrated throughout in colour, 16,5 x 22 cm,
hardcover

 

 

Made easy!

The almost forgotten art of preserving meat in its own lard or in a lard and lard mixture is reinterpreted in this book. With around 80 recipes, you can make down-to-earth German and Austrian delicacies such as pork or goose lard, bucket meat, “Pottsuse” or liver sausage in a jar, veal liver pâté as well as brawn, Mettwurst or meat spread, French classics (rillettes, rillons & confits) and internationally known “cult conserves” such as pressed and corned beef.

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Gerd Wolfgang Sievers

Gerd Wolfgang Sievers is an Austrian author and culinary expert renowned for his extensive work in gastronomy and food journalism. He has authored numerous cookbooks, including Fleisch selbst trocknen: Leicht gemacht! (Drying Meat Yourself: Easily Done!) and Friaul genießen: 200 authentische Rezepte und Lokaltipps (Enjoying Friuli: 200 Authentic Recipes and Local Tips), which showcase his expertise in meat preservation and regional Italian cuisine, respectively. His works are celebrated for their detailed recipes and insights into culinary traditions.

Agence Schweiger