The GAD Gold Medal now adorns The Dry Aging Bible. Every year at the Frankfurt Book Fair, the „Gastronomische Akademie Deutschland“ (German Gastronomic Academy) honours the best books on „food, drink, enjoyment and table culture“. As the winner of the category „Meat and Poultry“, The Dry Aging Bible shows that it absolutely lives up to its name Bible. An absolutely divine work from DRY AGER® Manufaktur that even goes far beyond the refinement of meat.
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.
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.