Dry Aging Bible

Target Sector
household, F&B, culinary schools, restaurants, hotels, food enthusiasts
Usage Scenes(Usage/Recipies)
Dry Aging, Curing, Meat processing
Specialities,Sales point
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.

Language: ENGLISH
Countries of Trade
JAPAN ： Direct transactions only

Special Remarks	For the first time worldwide, all the important aspects of this topic have been summarized in incredible detail. In the book 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.

Langtech Limited

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