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 in the DRY AGER® Dry Aging Fridge. The new standard work for dry aging and refining meat–from food to super delicacy.
336 pages, bound in fine cloth. Here you will learn everything you need to know about dry aging and refining.
Fundamentals of Dry Aging
The practice of Dry Aging with tips and tricks
All about SmartAging®
Workshops with step-by-step directions
Aging recipes for meat (beef, pork, game, poultry, and lamb)
Aging recipes for ham
Aging recipes for sausage
Aging recipes for fish
Aging recipes for cheese
Aging recipes for drying vegetables or pasta
All about the science of Dry Aging
And don’t forget: Food photography at the highest level
And so much more
This book explains the history and present-day practice of Dry Aging down to the last detail, including scientific ones. With stunning photos and detailed instructions, it shows examples of how to refine meat, how to make world-famous ham and salami, and culinary possibilities with recipes from famous chefs. It even covers fish and cheese.
For the first time worldwide, all the important aspects of Dry Aging have been summarized in incredible detail and also guides you step by step through the entire dry-aging process in theory and practice. From choosing the right meat or other food, to the perfect preparation of the raw product, the use of the appropriate tools, the selection of the right dry-aging program, to the preparation of the refined product with delicious cooking recipes. A must-have for every dry-aging friend: The entire world of delicacies.
The Bible of Dry Aging will take you straight to meat heaven!
Publisher: Aaron and Christian Landig Texts and conception: Peter Wagner Cover: Hardcover / Linen Pages: 336 ISBN: 978-3-98203-561-1
Please take note: A large part of the book can only be applied, when you own a device of thenew Premium Sgeneration.