Book Ashes

With this book, you as an amateur or professional chef will conquer the fascinating world of ash and its many uses in the kitchen. Biochemist Michael Podvinec lays the scientific foundation and provides in-depth knowledge. Thanks to his thorough introduction, you will be perfectly prepared to immerse yourself in the unique recipes of Heiko Antoniewicz and Adrien Hurnungee. A MONOLITH ceramic grill, a so-called kamado, was used for the preparation. The visual presentation is just as amazing as the recipes: Thomas Ruhl, one of the world's leading food photographers, has taken impressive pictures that bring the recipes to life. The elegant layout rounds off the overall look - a masterpiece from the graphics department of the renowned Edition Port Culinaire. Let yourself be inspired by this book and immerse yourself in the extraordinary topic of ash in the kitchen.