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nur für kurze Zeit:
189 chf
Nils Henkel
On 320 large-format pages, Nils Henkel shows the whole variety of his vegetarian vegetable cuisine.
More than 80 complete dishes and more than 100 basic recipes open up a new cosmos for the reader when dealing with vegetables, cereals, roots and fruit.
Generously illustrated with excellent food photography by Wonge Bergmann, the book is both a catalog and a working basis for all professionals and amateur chefs and inspires people to develop their own dishes.
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ISBN: 978-3-942561-48-8
Hardback edition: 336 pages
Publisher: Matthaes Verlag
Format: 24,5 x 31 cm
Language: German
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99 chf
Deutscher Kochbuchpreis
FLORA
was awarded in
in two categories:
Star cuisine and vegan/ vegetarian cuisine
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Nils Henkel
On 320 large-format pages, Nils Henkel shows the whole variety of his vegetarian vegetable cuisine.
More than 80 complete dishes and more than 100 basic recipes open up a new cosmos for the reader when dealing with vegetables, cereals, roots and fruit.
Generously illustrated with excellent food photography by Wonge Bergmann, the book is both a catalog and a working basis for all professionals and amateur chefs and inspires people to develop their own dishes.
​
ISBN: 978-3-942561-48-8
Hardback edition: 336 pages
Publisher: Matthaes Verlag
Format: 24,5 x 31 cm
Language: German
​
99 chf
Daniel Klein
COOKING-STYLING-PHOTO-SHARE
Who hasn't been frustrated when the cooked dish from the cookbook doesn't turn out as well as the picture?
With "Create your own dish", the young professional chef Daniel Klein is taking a new, authentic path that guarantees a sense of achievement!
Modern, comprehensible and tasty recipes with first-class products as a motivational boost for your own interpretations and styling!
So off to the kitchen, sharpen your kitchen knives, "create your own dish" and enjoy the meal with friends, family and your guests.
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ISBN: 978-3-94256-142-6
Edition: 120 pages
Publisher: Hampp Verlag
Format: 22 x 22 cm
Language: German
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34,90 chf
Otto Koch and Michael Schubaur
​ Algae have long been a fixture in many kitchens around the world. In Central Europe, knowledge of the culinary diversity of edible algae has increased in recent years, but the potential of this versatile vegetable is far from being exhausted.
In this book, the kitchen legend Otto Koch and his colleague Michael Schubaur have brought together the most important applications and classic seaweed recipes, created over 60 new recipes, and integrated seaweed and coastal vegetables into their kitchen. This resulted in dishes such as:
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Baked quail eggs in seaweed nest
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Marinated char with kale and iceberg buds
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Squid white sausage with Irish moss
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Pork chop with seaweed tartare
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Rack of lamb with sea shallots
The most important edible algae and coastal vegetables available in Central Europe are presented in a detailed product information and their possible uses in the kitchen are explained.
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ISBN: 978-3-87515-418-4
Hardcover edition: 256 pages
Publisher: Matthaes Verlag
Format: 24.5 x 29.7 cm
Language: German
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89,90 chf
SLYRS
BRENNEN.KOCHEN.SHAKEN
Entenbrust mit Marsala Whisky, Rinderfilet mit einem bayerischen Rumcocktail oder Sauerkraut, Ziegenkäse und Erdbeere mit einem Whisky Sour.
Wenn sich ein Destillateurmeister, ein Mixologe und ein Starkoch zusammentun, kommen neue, überraschende und doch perfekt harmonierende Kombinationen von Gerichten und Getränken zustande.
WHISKY HOCH DREI
Hans Kemenater, Giuseppe Messina und Thomas Weinberger vereinen moderne, spannungsreiche Rezepte mit edlen Spirituosen und exklusiven Cocktails. Regionale Produkte, internationale Erfahrung und kreative Leidenschaft bilden eine Symbiose, die Genießern neue Geschmackswelten eröffnen.
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ISBN: 978-3-94256-143-3
Gebundene Ausgabe: 144 Seiten
Verlag: Hampp Verlag
Format: 21 x 27 cm
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19,90 chf
