The new regional cuisine • publisher Matthaes | number of pages 240

Author: Thomas Ruhl Local products inspire top chefs The renaissance of regional cuisine and the regional product is an international megatrend in haute cuisine. Be it the Scandinavian avant-garde cuisine of Magnus Ek and René Redzepi or the Spanish cooking genius Quique Dacosta. They all focus on products from their region, create something completely new from them, or let themselves be inspired by classic dishes and transport them into culinary modern times - or even trend setting into the future, such as Joachim Wissler or Sven Elverfeld. Just like these two international-level chefs, many other top German chefs have made important contributions to the topic. This is documented by Thomas Ruhl in his new book. He toured all over Germany to visit with the masters of the regional kitchens various producers and to work out exciting recipes with their products. However, regional cuisine does not mean to conquer Bavarian or Rhenish cuisine, but to use Bavarian products in Bavaria, Rhineland in the Rhineland and Moroccan in Tangier. True to the motto: think global, buy local! Awarded the silver medal of the GAD 240 pages 1st edition 2010 Hardcover, 280 x 240mm ISBN: 978-3-87515-052-0