Journal Culinaire

No. 27 Reifung als Kulturleistung
Journal Culinaire No. 27 Reifung als Kulturleistung
Journal Culinaire
No. 27 Reifung als Kulturleistung
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Article Number 204960

With us: various still available issues of the booklet to choose from. Edited by Martin Wurzer-Berger. Collaboration: Prof. Dr. Thomas Vilgis. Each with numerous pictures and illustrations in colour and/or black and white. Format 17 × 29,7 cm, paperback. Published by Edition Wurzer & Vilgis.
The opposites of the hour: ripeness - and unripeness. When is an apple ripe? How can I tell when a potato is ripe? Is a cheese young, or is it unripe? And when is meat ripe for consumption? These and other questions are answered in the ripeness issue of Journal Culinaire. 156 pages. 1st edition 2018
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