Michael Kreiling
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Dämpfen und Sous-vide: Sieden, Pochieren, Blanchieren, Gefrieren
Antoniewicz, Heiko; Schweiger, Andreas; Velten, Klaus; Wittmann, Katrin; Arold, Bernd; Bockler, Ingo; Einenkel, Udo;...
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PORT CULINAIRE THIRTEEN: Sicherer Hafen für Gourmets 13
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Das große Buch der Desserts: Warenkunde, Küchenpraxis, Rezepte
Katrin Wittmann
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