Breakfast & brunch • publisher Matthaes | number of pages 248

Authors: Hannes Finkbeiner, Ronny Siewert Recipes, tips and product informationThe seven detailed chapters of the illustrated book are dedicated to topics such as coffee & tea, hearty and sweet breakfasts, regional and international specialties, healthy breakfast ... The well-founded product information is supplemented by tips and interviews. More than 150 recipes have been created in collaboration with top chef Ronny Siewert, Grand Hotel Heiligendamm. They are characterized by numerous creative accents - such as red pepper jam, edelbitteres Kakaomüsli or cardamom yoghurt with mandarins, but also by practicality, traction and economy. Egg specialties, cereals, fruit salads, yoghurts, fruit juices, seasonings, cheese, sausage and ham specialties or bread recipes with sweet and hearty spreads: In "Breakfast" there are numerous ideas that help to supplement your own breakfast buffet in the right places or even to completely redesign. Classics such as roast beef with remoulade sauce are also taken into account, as is the North Vietnamese soup breakfast Pho Bo. Topics such as hygiene regulations at the breakfast buffet, organically produced food, tips for buffet lighting, the breakfast on the floor, the presentation or impressions from the top hotel industry complete the book. 248 pages 1st edition 2011 Hardcover, 280 x 240mm ISBN: 978-3-87515-061-2