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Cookbook “Avant-garde Natural Cuisine” by Stefan Wiesner with a lexicon of taste combinations. German-language edition of AT Publishing. Molecular cuisine is a thing of the past. Today, the trend is toward a kitchen that is guided by the natural products of the next surrounding area. Stefan Wiesner is not only an alchemist in the kitchen—he is also one of the trendsetters of gastronomy. At the congress “Lo mejor de la gastronomia” 2010 in Alicante, he was compared by the trade audience to the currently best chef in the world, Rene Redzepi from Copenhagen. For Stefan Wiesner, perfumers’ knowledge about the composition of scent families and the skilful use of modifiers, which act as natural taste enhancers, are among the most important sources on the path to new taste combinations. This knowledge is applied here in unique, new recipe creations and, for the first time, explored in a comprehensive lexicon for the kitchen. A revolutionary cookbook that will influence an entire generation of chefs. Book: Bound – Hardcover Number of pages: 272 pages
- Condition: Brand new