The DRY AGING BIBLE will make you a pro – and meat pros even more creative. On its more than 300 pages, you will learn everything about the refinement of meat, poultry, ham, sausage, cheese, and even fish from food to supreme delicacy in the DRY AGER® Dry Aging Fridge.
The 336 pages bound in fine linen will teach you everything you need to know about Dry Aging and refining. This book explains the history and present-day practice of Dry Aging down to the last detail, including scientific ones. With stunning photographs, it shows hundreds of examples of meat refining, the production of world-famous hams and salamis, the aging of cheese, and the refinement of fish. With detailed information and concrete recommendations. You can turn your dry-aging successes into culinary highlights with numerous recipes from famous chefs.
Mehrfach mit Goldmedaillen für das beste Kochbuch seiner jeweiligen Kategorie prämierter Autor u.a. von "Corona-Speck Weg!" ISBN 978-3-96966-413-1; "Sous Vide" ISBN 978-3-8338-7414-7; "Das Große Buch vom Fisch" ISBN 978-3833869433; "Das Große Buch vom Fleisch" ISBN 978-3833857782; "Richtig Scharf Kochen" ISBN 978-3868514049; "Steaks" ISBN 978-3944628486; "Schwein – das große Kochbuch" ISBN 978-3865287069.
The German inventor and manufacturer of the popular DRY AGER - Dry Aging Cabinet
The German inventor and manufacturer of the popular DRY AGER - Dry Aging Cabinet
