Cookbook featuring portraits of the chefs and recipes from the restaurant kitchens of Basel.
 
Description:
It hasn’t been all that long ago when Italian specialities were still a rarity in Basel inns. Only after the Second World War did the first local establishments serving foreign dishes open their doors, and the chefs and restaurateurs who moved to the region over the years helped lay the foundations for the start of the multicultural gastronomy that we know today. In the age of mobility and migration, the diversity of Basel restaurants presents itself as a reflection of our society. Whether Indian, Korean, Mongolian, Spanish and much more – the culinary selection is limitless and the desire for discovery trips among local customers remains undiminished.
The book “The World in Basel’s Cooking Pots” presents, on the one hand, selected recipes from chefs from 30 countries who prove their skills day after day in various restaurants in Basel.