Perfekte Porchetta: Technisches Handbuch für Garen, Struktur und Knusprigkeit Von der italienischen Tradition zur professionellen Kontrolle (Best Barbecue Quality Lab Series (Deutsche Version))

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Pages: 101, Paperback, Independently published

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Rinderpastrami: Technisches Handbuch zur Pökelung, Räucherung und Dampfgar Finishing (Best Barbecue Quality...

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Pulled Pork: Technisches Handbuch für Low & Slow Garen perfekt zerpflücktes Schweinefleisch...

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Das perfekte Steak: Technisches Handbuch für professionelle Steakzubereitung, vom Fiorentina bis zum...

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Brisket Perfekt: Der ultimative Leitfaden für amerikanisches (Best Barbecue Quality Lab Series (Deutsche Version))

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