An excellent piece of meat, fish, or vegetables can be greatly enhanced through the right refinement technique. When the chefs creating the dishes are Heiko Antoniewicz and Ludwig Maurer, success is guaranteed. Innovative, surprising, and exciting: these words best describe the dishes. Lamb is served with kefir, rhubarb, and quinoa; pork belly with pak choi and licorice; or char with almond cream and kale ice.

Meat, fish, vegetables – all products can be refined. Various aging methods, such as dry aging or vacuum aging, as well as a multitude of refinement techniques like brining, fermenting, curing, smoking, confiting, and more, are scientifically and culinarily explained in a comprehensive theoretical section by Michael Podvinec. For all methods, there are excellent recipes from Heiko Antoniewicz and Ludwig Maurer, who have combined their expertise for this book.