ANNELIEN PIENAAR
Uitgewer: Human & Rousseau
Die meeste mense hou van ’n stukkie vleis, so slyp jou vleistande vir die beenaflek, lekkerte van Vleis. Dié boek bevat alles wat jy ooit oor vleis wou weet – die snitte, voedingswaarde, veroudering, faktore wat die sagtheid bepaal, gaarmaakmetodes, bevriesing, terminologie. Met resepte vir van bees, lam en skaap, vark, pluimvee, afval en wild tot marinades, gegeurde soute en olies om die snitte te komplementeer, sal dié boek sy plek volstaan op jou kombuisrak.
Die boek bevat hope inligting oor die beste manier om die verskillende snitte en soorte vleis te berei, hoe om vleis te vries of tot perfeksie te verouder, tesame met ’n hordes wenke om geur en sappigheid te verseker – sonder preserveer- en kunsmatige bymiddels.
KOOP AANLYN: https://www.takealot.com/vleis/PLID72393520
LEES MEER: http://www.nb.co.za/en/view-book/?id=9780798179355
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