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Monolith ash, embers & fire - trend topic culinary ashes
The trendy topic of culinary ashes, their use and application, is the focus of this work.
The recipes were developed by Heiko Antoniewicz and his long-time companion Adrien Hurnungee. For the cookings, they used a Kamado, a ceramic oven from Monolith. Ashes are used in a very innovative way by the two chefs. The recipes are impulsive.
Heiko Antoniewicz is not only one of the best chefs in Germany, he is also known for always being on the lookout for promising techniques and ingredients. In doing so, he doesn't just look to the future, because sometimes even old traditions promise innovative perspectives on culinary delights.
Biologist Michael Podvinec gets to the bottom of the ash. With his introduction, enough background knowledge is acquired to enable amateur cooks to get started with the recipes of Heiko Antoniewicz and Adrien Hurnungee. For professionals, this work is inspiration and motivation.
Illustrated with expressive images by Thomas Ruhl, who for years has been one of the best food photographers in the world. The layout comes from the graphics of the renowned Edition Port Culinaire.
Ashes, embers & fire - recipes with ashes
The cookbook contains culinary delicacies garnished and refined with homemade culinary ash.
Recipe examples from the book: bamboo leaf ash sockeye, oyster ash, green celery and celery puree corn ash turkey neck, pear ash and quince cream pork belly, pomelo ash and cauliflower lamb tongue, lotus root ash and fermented tomato potato mash, walnut leaves, nettle and deadnettle oil eggplant ash tofu, savoy cabbage ash and mint zucchini
Be surprised by extraordinary flavors and culinary highlights.
Number of pages: 160
Publisher: Port Culinaire GmbH
Author: Heiko Antoniewicz, Adrien Hurnungee
The trendy topic of culinary ashes, their use and application, is the focus of this work.
The recipes were developed by Heiko Antoniewicz and his long-time companion Adrien Hurnungee. For the cookings, they used a Kamado, a ceramic oven from Monolith. Ashes are used in a very innovative way by the two chefs. The recipes are impulsive.
Heiko Antoniewicz is not only one of the best chefs in Germany, he is also known for always being on the lookout for promising techniques and ingredients. In doing so, he doesn't just look to the future, because sometimes even old traditions promise innovative perspectives on culinary delights.
Biologist Michael Podvinec gets to the bottom of the ash. With his introduction, enough background knowledge is acquired to enable amateur cooks to get started with the recipes of Heiko Antoniewicz and Adrien Hurnungee. For professionals, this work is inspiration and motivation.
Illustrated with expressive images by Thomas Ruhl, who for years has been one of the best food photographers in the world. The layout comes from the graphics of the renowned Edition Port Culinaire.
Ashes, embers & fire - recipes with ashes
The cookbook contains culinary delicacies garnished and refined with homemade culinary ash.
Recipe examples from the book: bamboo leaf ash sockeye, oyster ash, green celery and celery puree corn ash turkey neck, pear ash and quince cream pork belly, pomelo ash and cauliflower lamb tongue, lotus root ash and fermented tomato potato mash, walnut leaves, nettle and deadnettle oil eggplant ash tofu, savoy cabbage ash and mint zucchini
Be surprised by extraordinary flavors and culinary highlights.
Number of pages: 160
Publisher: Port Culinaire GmbH
Author: Heiko Antoniewicz, Adrien Hurnungee
