Drying and what comes of it
This 160-page cookbook breaks new ground and provides fresh ideas and crispy dried specialties in homemade quality!
In this extraordinary cookbook, top chef Su Vössing devotes herself to the topic of drying in an inimitable way. Once again, her vast experience and creativity are on display, as Su dries food in order to cook with it. After all, she is always concerned with the purity and authenticity of raw ingredients, and this is where the full power of drying comes into its own.
