Book Cooking in copper
CHF 41.00
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Awarded the silver medal by the GAD (Gastronomische Akademie Deutschland) as a highly recommended book. Professional cooking in the home kitchen? Copper is the material that professional chefs swear by, as it not only looks elegant, but also has many advantages: these include the best heat conductivity, as the temperature is evenly distributed in the copper pot, an antibacterial effect, the durability of the material and catalytic properties, which make it possible, for example, to preserve jam without using preserving sugar. Cooking in copper provides a comprehensive overview of everything you need to know about this high-quality cookware, dispels false claims and provides scientific evidence of the physical processes involved in cooking with the metal. The detailed recipe section with 50 selected dishes shows what works best in a copper pot – a new standard work with the precious metal at its heart. – Cook like the pros at home too: perfect cooking times, particularly gentle preparation – 50 selected recipes: What works best in a copper pot – Large information section: about the material, the production of copper cookware, the right heat source; including care instructions – With scientific support from Prof. Dr. Thomas Vilgis, physicist at the Max Planck Institute for Polymer Research
Dimensions: 24.5/30.5
Publisher: ARSV
