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Das Noma-Handbuch Fermentation – R. Redzepi & D. Zilber DRY Beim Salsizmesser aus der Schmiede HMS-SABS-MOG

SKU3467964599 · ★ 4.7
PriceEUR68.00 EUR110.00
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Ships within 48 hours · Estimated delivery Oct 22 - Oct 27

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Das Noma Handbuch Fermentation – R. Redzepi & D. Zilber DRY Beim Salsizmesser aus der Schmiede HMS SABS MOG Beim Salsizmesser aus der Schmiede von Thomas Lampert geht es um die Wurst mit einer luftigen Konsistenz und einer butterzarten Seele den Chefkoch des Noma bildet die Fermentation die Basis des einzigartigen Geschmacksspektrums des Lokals

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