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Book „The Dry Aging Bible“

299,00 lei

The standard reference for Dry Aging

The Dry Aging Bible will make you a pro – and meat pros even more creative. The 336 pages will teach you everything about the refinement of meat, poultry, ham, sausage, cheese, and even fish. An absolute must-have.

The new standard work for dry aging and refining meat. This standard reference on Dry Aging is guaranteed to inspire you and make you even better. The “Dry Aging Bible” from DRY AGER® – over 300 pages of concentrated knowledge, expertise, and recipes for aging and cooking.

In stock

Package description

The Dry Aging Bible will make you a pro – and meat pros even more creative. 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 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
  • Cooking recipes
  • 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. In the “DRY AGING BIBLE” you will find comprehensive information, concentrated refinement expertise, instructions, and surprising inspirations. The book 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 note:
A large part of the book can only be applied, when you own a device of the new Premium S generation.

Find out all about Premium Angus packages, how you can have a healthy menu on our blog.

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Refrigerator ripening for 100 kg of meat
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Refrigerator ripening for 20 kg of meat
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