Herbs, cresse, sprouts • publisher Matthaes | number of pages 240

Author: Thomas Ruhl Ingredients, reports and recipes from top chefs What would a tomato salad be without basil? What a Provençal chicken without rosemary? Unthinkable. But the variety of herbs and their use is unaware to most cooks and connoisseurs. This wide field is very exciting and promising. Herbs, sprouts, herbs but also edible flowers are topical themes that have become indispensable in top-class cuisine, but whose potential is far from exhausted. The product knowledge is the basis for the use of herbs, sprouts and herbs. Therefore, this is extensive, describes in addition to origin, use in the kitchen, taste and appearance also peculiarities and biological classification. Reports on top producers, their production conditions and supply options complete the basics. The wonderful recipes in the book are from top chefs like Nils Henkel, Michael Hoffmann, Jean-Marie Dumaine, Rene Redzepi, Kevin Dundon and many more. This is where a completely new culture of enjoyment emerges, which reflects on the roots and is nevertheless forward-looking. Awarded the gold medal of the GAD 240 pages 1st edition 2010 Hardcover, 280 x 240mm ISBN: 978-3-87515-044-5