Monolith Grill Book Ash, Ember, and Fire - Trend Topic Culinary Ashes

The trending topic of culinary ashes, their application and use, is the focus of this work.

The recipes were developed by Heiko Antoniewicz and his long-time companion Adrien Hurnungee. For cooking, they used a Kamado, a ceramic oven from Monolith. The two chefs employ ashes in very innovative ways. The recipes are inspiring.

Heiko Antoniewicz is not only one of the best chefs in Germany, but he is also known for always seeking promising techniques and ingredients. He doesn't just look to the future; sometimes, old traditions offer innovative perspectives on culinary delights.

Biologist Michael Podvinec delves into the essence of ash. His introduction provides enough background knowledge to allow hobby cooks to dive into the recipes of Heiko Antoniewicz and Adrien Hurnungee. For professionals, this work serves as inspiration and motivation.

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

Ash, Ember & Fire - Recipes with Ash
The cookbook includes culinary delights garnished and refined with homemade culinary ash.

Recipe examples from the book:

Bamboo Leaf Ash
Sockeye, Oyster Ash, Green Celery, and Celery Purée
Corn Hair Ash
Turkey Neck, Pear Ash, and Quince Cream
Pork Belly, Pomelo Ash, and Cauliflower
Lamb Tongue, Lotus Root Ash, and Fermented Tomato
Mashed Potatoes, Walnut Leaves, Nettle, and Dead Nettle Oil
Eggplant Ash
Tofu, Savoy Cabbage Ash, and Mint Zucchini
Be surprised by extraordinary flavor notes and culinary highlights.

Features:
Dishwasher Safe: No
Microwave Safe: No
Oven Safe: No