90,69 €
106,69 €
-15% su kodu: ENG15
New Cuts of Beef
New Cuts of Beef
90,69 €
106,69 €
  • Išsiųsime per 10–14 d.d.
Master butcher and meat sommelier Christoph Grabowski shows step by step how each piece of meat can be turned into a valuable cut, presenting a much more sustainable and economical way of cutting. The German edition of "New Cuts of Beef" has already become a standard work in the German-speaking world and an indispensable tool for all butchers and meat enthusiasts. Christoph Grabowski, Fleischermeister und diplomierter Fleischsommelier, zeigt in seinem Buch Schritt für Schritt, wie man ein Rind…
  • Extra -15 % nuolaida šiai knygai su kodu: ENG15

New Cuts of Beef (el. knyga) (skaityta knyga) | Christoph Grabowski | knygos.lt

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Master butcher and meat sommelier Christoph Grabowski shows step by step how each piece of meat can be turned into a valuable cut, presenting a much more sustainable and economical way of cutting. The German edition of "New Cuts of Beef" has already become a standard work in the German-speaking world and an indispensable tool for all butchers and meat enthusiasts. Christoph Grabowski, Fleischermeister und diplomierter Fleischsommelier, zeigt in seinem Buch Schritt für Schritt, wie man ein Rind möglichst wertschätzend und wertschöpfend zerlegt und wie aus jedem Stück ein Edelstück werden kann. Die deutsche Ausgabe "Neue Cuts vom Rind" ist ein absolutes Standardwerk und unverzichtbares Handwerkszeug für alle Metzger und Fleischbegeisterten.

NEMOKAMAS PRISTATYMAS

EXTRA 15 % nuolaida su kodu: ENG15

90,69 €
106,69 €
Išsiųsime per 10–14 d.d.

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Master butcher and meat sommelier Christoph Grabowski shows step by step how each piece of meat can be turned into a valuable cut, presenting a much more sustainable and economical way of cutting. The German edition of "New Cuts of Beef" has already become a standard work in the German-speaking world and an indispensable tool for all butchers and meat enthusiasts. Christoph Grabowski, Fleischermeister und diplomierter Fleischsommelier, zeigt in seinem Buch Schritt für Schritt, wie man ein Rind möglichst wertschätzend und wertschöpfend zerlegt und wie aus jedem Stück ein Edelstück werden kann. Die deutsche Ausgabe "Neue Cuts vom Rind" ist ein absolutes Standardwerk und unverzichtbares Handwerkszeug für alle Metzger und Fleischbegeisterten.

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