The new standard for dry aging and refining meat.
The Dry Aging Bible will make you a professional and meat professionals even more creative. In its more than 300 pages you will learn everything about refining meat, poultry, ham, sausages, cheeses and even fish in the DRY AGER® Dry Aging Refrigerator. 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
- Product knowledge
- The practice of Dry Aging with tips and tricks
- All about SmartAging®
- Workshops with step-by-step instructions.
- Recipes for aging meats (beef, pork, game, poultry and lamb)
- Aging recipes for ham
- Aging recipes for sausages.
- Aging recipes for fish.
- Aging recipes for cheese.
- Aging recipes for drying vegetables or pasta.
- Cooking recipes
- All about the science of dry aging
- And don't forget: Food photography at the highest level.
- And much more
This book explains the history and current practice of Dry Aging down to the last detail, including the scientific details. With stunning photographs 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 includes fish and cheese.
