The Dry Aging Bible

The Dry Aging Bible from DRY AGER®
The new standard work for dry aging and meat refinement.

On more than 300 pages you will learn everything about the refinement of meat, poultry, ham, sausage, cheese and even fish in the DRY AGER® ripening cabinet. From food to super delicacy.

336 pages, bound in fine linen. Here you will learn everything you need to know about dry aging and refinement.

• Basics of dry aging
• Product knowledge
• Dry aging practice with tips and tricks
• Everything about SmartAging®
• Workshops with step-by-step instructions
• Maturation recipes for meat (beef, pork, game, poultry, lamb)
• Curing recipes for ham
• Sausage ripening recipes
• Ripening recipes for fish
• Cheese ripening recipes
• Ripening recipes for drying vegetables or pasta
• Cooking recipes
• All about dry aging science
• Not to 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 – including scientific – detail. With breathtaking photos and detailed instructions, it shows examples of the refinement of meat, the production of world-famous ham and salami varieties and the culinary possibilities with recipes from well-known chefs. Even fish and cheese are not left out here.

For the first time in the world, all the important aspects of dry aging have been summarized in incredible detail. In the book “The Dry Aging Bible” you will find comprehensive information, concentrated refinement know-how, instructions and surprising inspiration. The book accompanies you step by step through the entire dry aging process in theory and practice. From choosing the right meat or other foods, to the perfect preparation of the raw product, using the right tools, choosing the right ripening program, and preparing the refined product with delicious recipes. A must-have for every dry aging fan: The whole world of delicatessen.

The Bible of dry aging takes you straight to meat heaven