Book MONOLITH "Ashes, embers and fire"

Blurb:

This book focuses on the trendy topic of culinary ashes, their use and application.

The recipes were developed by Heiko Antoniewicz and his long-time companion Adrien Hurnungee. They used a kamado, a ceramic oven from Monolith, for the cooking. The two chefs use ashes in very innovative ways. The recipes are inspiring.

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. He doesn't just look to the future, because sometimes old traditions also promise innovative perspectives on culinary delights.

Biologist Michael Podvinec gets to the bottom of the ashes. His introduction provides enough background knowledge to enable amateur chefs to get to grips with the recipes of Heiko Antoniewicz and Adrien Hurnungee. For professionals, this work is an inspiration and motivation.

Illustrated with expressive pictures by Thomas Ruhl, who has been one of the best food photographers in the world for years. The layout comes from the graphics of the renowned Edition Port Culinaire.

Creative culinary art with culinary ash

Immerse yourself in the fascinating world of culinary ashes with the book "Ashes, embers and fire". This unique work focuses on the use and creative application of ashes in the kitchen. The innovative recipes come from renowned chefs Heiko Antoniewicz and Adrien Hurnungee, who impressively demonstrate their many years of expertise with the Monolith kamado ceramic stove.

Contents

Heiko Antoniewicz, one of Germany's best chefs, and Adrien Hurnungee show how versatile ash can be used in modern cuisine. Their recipes are inspiring and offer both amateur and professional chefs numerous new perspectives. They deliberately use traditional methods and innovative techniques to create unforgettable taste experiences.

Biologist Michael Podvinec provides in-depth background knowledge on the formation and use of ash, enabling the reader to build the recipes on a solid foundation of knowledge. The impressive photographs by Thomas Ruhl - one of the best food photographers in the world - give the book a visual depth that perfectly showcases the culinary creations.

Highlights

• Innovative recipes based on the use of ash, developed by Heiko Antoniewicz and Adrien Hurnungee.
• Detailed introduction by Michael Podvinec on the subject of ash and its culinary use.
• Impressive food photography by Thomas Ruhl.
• Ideal for amateur chefs and professionals who want to discover new techniques and ingredients.

Who is the book for?

Whether you are a passionate amateur chef or an experienced professional - this book offers inspiration and practical instructions for discovering new culinary horizons with creative recipes and innovative methods such as the use of ash.

Turn your Monolith grill into a real gourmet kitchen with "Ash, embers and fire"!

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