Boil down meat - made easy!

The almost forgotten art of preserving meat in its own lard or in a mixture of lard and brawn is reinterpreted in this book. With the approximately 80 recipes, down-to-earth German and Austrian delicacies such as pork or goose lard, vatted meat, pottsuse or liver sausage in a jar, veal liver pâté as well as sulz, mettwurst or meat spread succeed, as do French classics (rillettes, rillons andamp; confits) and internationally known "cult preserves" such as pressed and corned beef.

Gerd Wolfgang Sievers has long since made a name for himself as the author of successful cookbooks; his book "Genussland Österreich," published by Leopold Stocker Verlag, was named the world's best cookbook in 2007. Sievers' preferred interest is regional specialties and their history.