Ikarus invites the world's best chefs
Exceptional recipes and international chefs in portrait: Band 4
Seiten
2017
PANTAURO (Verlag)
978-3-7105-0024-4 (ISBN)
PANTAURO (Verlag)
978-3-7105-0024-4 (ISBN)
lt;p>Each month, the best chefs in the world take it in turns to conjure up a new menu for the guests visiting Restaurant Ikarus at Salzburg airport
This year, the guest chefs came from all corners of the world. The German three-star chefs, Christian Bau and Thomas Bühner, both had the same mentor, and yet the difference between their work could not be greater. Christophe Muller, Paul Bocuse's ambassador, presents French haute cuisine in its purest form, and Daniel Boulud is showcasing its cosmopolitan version in New York. In Copenhagen, Søren Selin is considered to be a French-inspired chef, while his colleague, Nicolai Nørregaard, only prepares ingredients that grow on his native island of Bornholm. In addition, we hosted superstars from Mexico City, London, Lisbon and New Delhi in the Ikarus kitchen.
It is here that Executive Chef Martin Klein works with his well-trained team to cook the guest chefs' menus to perfection using only the finest of ingredients. He shares his experience visiting the chefs' home countries and workplaces, and explains how the extraordinary dishes are prepared, step by step, for professionals and dedicated amateurs.
This year, the guest chefs came from all corners of the world. The German three-star chefs, Christian Bau and Thomas Bühner, both had the same mentor, and yet the difference between their work could not be greater. Christophe Muller, Paul Bocuse's ambassador, presents French haute cuisine in its purest form, and Daniel Boulud is showcasing its cosmopolitan version in New York. In Copenhagen, Søren Selin is considered to be a French-inspired chef, while his colleague, Nicolai Nørregaard, only prepares ingredients that grow on his native island of Bornholm. In addition, we hosted superstars from Mexico City, London, Lisbon and New Delhi in the Ikarus kitchen.
It is here that Executive Chef Martin Klein works with his well-trained team to cook the guest chefs' menus to perfection using only the finest of ingredients. He shares his experience visiting the chefs' home countries and workplaces, and explains how the extraordinary dishes are prepared, step by step, for professionals and dedicated amateurs.
| Erscheinungsdatum | 17.11.2017 |
|---|---|
| Reihe/Serie | Ikarus invites the world’s best chefs ; 4 |
| Zusatzinfo | mit zahlreichen farbigen Abbildungen |
| Verlagsort | Salzburg |
| Sprache | englisch |
| Maße | 248 x 335 mm |
| Gewicht | 2655 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| Schlagworte | Hangar • Hangar 7 • Hangar-7 • Kochen, Essen und Trinken • Kochen/Kochbuch; Grundkochbuch • Kochen und Rezepte allgemein • Lifestyle, Hobbys und Freizeit • Mateschitz • Meisterköche • Red Bull • Salzburg • Spitzenköche • Sterneköche • Sterneküche • TV-, Starkoch-Kochbücher • Witzigmann |
| ISBN-10 | 3-7105-0024-9 / 3710500249 |
| ISBN-13 | 978-3-7105-0024-4 / 9783710500244 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
einfach asiatisch kochen : über 70 Lieblingsrezepte von YouTuberin …
Buch | Hardcover (2024)
Edition Michael Fischer / EMF Verlag
CHF 34,90
