Over Inpakken
In About packing, culinary authors René Zanderink and Mister Wateetons teach you how to cook in a modern way with classic and sometimes downright primitive techniques. About wrapping, show you how to create and preserve aromas and flavors by wrapping your food in clay, leaves, vegetables, salt, wood and even animal materials and the soil itself.
In addition to countless recipes such as guinea fowl in blue-veal cabbage, sea bass in salt crust, pheasant in Drenthe loam and an American clam bake, Over packing also contains countless how-to's for making a ground oven and assembling a hay box. With a good supplier and a regular oven in the kitchen, every reader can carry out the recipes themselves and experience the importance of preserving the aromas and flavors in the dish.
Specifications:
| Pages: | 192 |
| Language: | Dutch |
