Sous-vide: das komplett neue, umfassende Standardwerk
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | German |
| Veröffentlicht: |
München
Matthaes
[2023]
|
| Schlagworte: | |
| Online-Zugang: | Inhaltstext Inhaltsverzeichnis |
| Beschreibung: | 240 Seiten Illustrationen 29.5 cm x 24.8 cm |
| ISBN: | 9783985410675 3985410674 |
Internformat
MARC
| LEADER | 00000nam a22000008c 4500 | ||
|---|---|---|---|
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| 003 | DE-604 | ||
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| 100 | 1 | |a Antoniewicz, Heiko |d 1965- |e Verfasser |0 (DE-588)124496261 |4 aut | |
| 245 | 1 | 0 | |a Sous-vide |b das komplett neue, umfassende Standardwerk |c Heiko Antoniewicz ; Fotografie: Thorsten kleine Holthaus |
| 264 | 1 | |a München |b Matthaes |c [2023] | |
| 300 | |a 240 Seiten |b Illustrationen |c 29.5 cm x 24.8 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 336 | |b sti |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 653 | |a Sous Vide Kochbuch | ||
| 653 | |a Sous Vide | ||
| 653 | |a Heiko Antoniewicz | ||
| 653 | |a Sous Vide Garen | ||
| 653 | |a Sous Vide Buch | ||
| 653 | |a Vakuumgaren | ||
| 653 | |a Garmethode | ||
| 653 | |a Garverfahren | ||
| 653 | |a schonendes Garverfahren | ||
| 653 | |a Profiküche | ||
| 653 | |a Gourmetküche | ||
| 653 | |a Kombidämpfer | ||
| 653 | |a Niedrigtemperatur | ||
| 653 | |a Vakuumierte Lebensmittel | ||
| 653 | |a Wasserbad | ||
| 653 | |a Desserts | ||
| 653 | |a Fisch | ||
| 653 | |a Fleisch | ||
| 653 | |a Gemüse | ||
| 653 | |a Obst | ||
| 653 | |a Grundlagen | ||
| 653 | |a Innovationskoch | ||
| 653 | |a Kitchen Impossible | ||
| 653 | |a Profikoch | ||
| 653 | |a Grundzubereitungen | ||
| 653 | |a unter Vakuum | ||
| 653 | |a Unter Vakuum | ||
| 653 | |a Gemüse | ||
| 653 | |a Profiküche | ||
| 653 | |a Gourmetküche | ||
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Datensatz im Suchindex
| _version_ | 1804186164824899584 |
|---|---|
| adam_txt |
INHALT
VORWORT
SOUS-VIDE
2.0
4
EINLEITUNG
SOUS-VIDE.
10
REZEPTE
GRUNDREZEPTE
16
56C
20
65
58
72
C
96
85
C
134
98
C
170
GRUNDZUBEREITUNGEN
SOUS-VIDE
208
GARZEITEN
IM
UEBERBLICK
220
ANHANG
VOM
VAKUUMIEREN
ZUM
KUEHLEN
226
DANK
235
IDEEN,
KREATIONEN,
TEXTE,
BILDER
.
236
REZEPTREGISTER
239
IMPRESSUM
240 |
| any_adam_object | 1 |
| any_adam_object_boolean | 1 |
| author | Antoniewicz, Heiko 1965- |
| author_GND | (DE-588)124496261 |
| author_facet | Antoniewicz, Heiko 1965- |
| author_role | aut |
| author_sort | Antoniewicz, Heiko 1965- |
| author_variant | h a ha |
| building | Verbundindex |
| bvnumber | BV049426339 |
| classification_tum | OEK 999 |
| ctrlnum | (OCoLC)1410707686 (DE-599)DNB1285899512 |
| discipline | Ökotrophologie |
| discipline_str_mv | Ökotrophologie |
| format | Book |
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| genre_facet | Kochbuch |
| id | DE-604.BV049426339 |
| illustrated | Illustrated |
| index_date | 2024-07-03T23:09:09Z |
| indexdate | 2024-07-10T10:06:47Z |
| institution | BVB |
| isbn | 9783985410675 3985410674 |
| language | German |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-034772559 |
| oclc_num | 1410707686 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-12 |
| owner_facet | DE-M49 DE-BY-TUM DE-12 |
| physical | 240 Seiten Illustrationen 29.5 cm x 24.8 cm |
| publishDate | 2023 |
| publishDateSearch | 2023 |
| publishDateSort | 2023 |
| publisher | Matthaes |
| record_format | marc |
| spelling | Antoniewicz, Heiko 1965- Verfasser (DE-588)124496261 aut Sous-vide das komplett neue, umfassende Standardwerk Heiko Antoniewicz ; Fotografie: Thorsten kleine Holthaus München Matthaes [2023] 240 Seiten Illustrationen 29.5 cm x 24.8 cm txt rdacontent sti rdacontent n rdamedia nc rdacarrier Sous Vide Kochbuch Sous Vide Heiko Antoniewicz Sous Vide Garen Sous Vide Buch Vakuumgaren Garmethode Garverfahren schonendes Garverfahren Profiküche Gourmetküche Kombidämpfer Niedrigtemperatur Vakuumierte Lebensmittel Wasserbad Desserts Fisch Fleisch Gemüse Obst Grundlagen Innovationskoch Kitchen Impossible Profikoch Grundzubereitungen unter Vakuum Unter Vakuum (DE-588)4114240-8 Kochbuch gnd-content X:MVB text/html http://deposit.dnb.de/cgi-bin/dokserv?id=b74c335ae14f47358aba6b08ac3fa07d&prov=M&dok_var=1&dok_ext=htm Inhaltstext DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=034772559&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p vlb 20230411 DE-101 https://d-nb.info/provenance/plan#vlb |
| spellingShingle | Antoniewicz, Heiko 1965- Sous-vide das komplett neue, umfassende Standardwerk |
| subject_GND | (DE-588)4114240-8 |
| title | Sous-vide das komplett neue, umfassende Standardwerk |
| title_auth | Sous-vide das komplett neue, umfassende Standardwerk |
| title_exact_search | Sous-vide das komplett neue, umfassende Standardwerk |
| title_exact_search_txtP | Sous-vide das komplett neue, umfassende Standardwerk |
| title_full | Sous-vide das komplett neue, umfassende Standardwerk Heiko Antoniewicz ; Fotografie: Thorsten kleine Holthaus |
| title_fullStr | Sous-vide das komplett neue, umfassende Standardwerk Heiko Antoniewicz ; Fotografie: Thorsten kleine Holthaus |
| title_full_unstemmed | Sous-vide das komplett neue, umfassende Standardwerk Heiko Antoniewicz ; Fotografie: Thorsten kleine Holthaus |
| title_short | Sous-vide |
| title_sort | sous vide das komplett neue umfassende standardwerk |
| title_sub | das komplett neue, umfassende Standardwerk |
| topic_facet | Kochbuch |
| url | http://deposit.dnb.de/cgi-bin/dokserv?id=b74c335ae14f47358aba6b08ac3fa07d&prov=M&dok_var=1&dok_ext=htm http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=034772559&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT antoniewiczheiko sousvidedaskomplettneueumfassendestandardwerk |