Cookbook "Drying Meat Yourself"

Light made! Homemade - this trend is unstoppable and has also found its way into the kitchen. With this book, the renowned chef and cookbook author Gerd Wolfgang Sievers vividly demonstrates how connoisseurs of original specialties can venture into preservation through the drying of meat. Prosciutto, Bündner Fleisch, Gurktaler Luftgeselchter, Bauernsalami, as well as exotic options like Jerky or Biltong - traditional dried meat specialties from America and Africa - have long transitioned from their original function of preservation to regionally renowned delicacies. This so far unparalleled work shows how the production of these and many other delicacies can easily be done at home. Starting with the theoretical foundations of curing, drying, and selecting the meat, the author explains how different cuts of meat are properly marinated, cured, and then dried. The extensive selection of recipes from around the world ensures that every taste is satisfied and that your mouth waters while reading the book. The author: Gerd Wolfgang Sievers, born in 1968 in Münster, learned the culinary craft with various renowned top chefs, followed by a degree in journalism at the University of Vienna. Several of his books have already been awarded, including “Genussland Österreich” from the World Cookbook Award as the World's Best Cookbook and the “Schneckenkochbuch” from the Gastronomic Academy of Germany.   2nd edition, 152 pages, 17 x 22.7 x 1.2cm, fully illustrated in color, Hardcover Author: Gerd Wolfgang Sievers Leopold Stocker Verlag ISBN 978-3-7020-1484-1 Manufacturer: Leopold Stocker Verlag GmbH Hofgasse 5 A-8010 Graz Österreich [email protected]