bau.steine
DK Verlag Dorling Kindersley
978-3-98541-040-8 (ISBN)
Christian Bau's incomparable culinary art in book form
In this cookbook, Christian Bau, 3-star chef and patron of Victor's Fine Dining by Christian Bau at Schloss Berg in Perl/Nennig, demonstrates a culinary art that is second to none. No surprise, as Bau is one of the absolute best chefs in Germany! At the same time, he has celebrated an anniversary in 2018: 20 years of Victor's Fine Dining by Christian Bau. This magnificent book is a very special memorial to the top chef.
Culinary masterful menus and courses
7 menus and 56 magnificent courses create a vibrant picture of Bau's cuisine, which is unmistakably and influenced by French cuisine with influences from the Japanese high cuisine. Dishes such as: "Japanese Moment. Matcha tea, lychee, green shiso", "Char Ikejime. Kohlrabi, horseradish" or "The best of veal. Dim Sum, nut butter, alba truffle" give a hint of this high-quality mix of cuisines.
- 7 menus, 56 great courses, and 28 excerpted dishes: Menu 1 starting with the "Japanese rock and vegetable garden" with raw and pickled vegetables, iced coriander and ponzu followed by the char dish with herbs, kohlrabi, and horseradish and six more Japanese-inspired courses.
- Supplementary texts by Dr. Christoph Wirtz: What has shaped Christian Bau, why does he cook the way he does today, how does he cook and what is his passion.
- With exceptionally brilliant imagery by Lukas Kirchgasser: makes you want to drive to Schloss Berg immediately and try the dishes on the spot.
Culinary excellence with Christian Bau. The unique cuisine of the top chef united in one magnificent book.
Christian Bau, im Badischen geboren, als bester Lehrling seines Jahrgangs von der Leidenschaft für kulinarische Spitzenleistung gepackt, in der berühmten Schwarzwaldstube geprägt, verwirklicht seine Vision zeitgemäßer Spitzenküche in Victor's Fine Dining by Christian Bau seit 1998 als Küchenchef und Gastgeber. Seinen Leitsatz "Do things with passion or not at all" füllt er jeden Tag mit Leben. Vielleicht ist das sein Erfolgsgeheimnis für 20 Jahre 3 Michelinsterne.
Christian Bau's cuisine specialises in findingthe best fish and seafood products inthe oceans of the world. In his now classicMemories of Japan he converts a cornucopiaof tender razor clams and cockles,nutty abalone and sweet amaebi shrimps,cubes of buttery yellowfin tuna, Gillardeauoysters and the tips of passe-pierreseaweed into a spectacular collage of themost varied of textures and maritime aromas:purist and highly complex at the sametime. Accompanied by a fresh citrus ponzufoam and a flavourful shiso cress sorbet,the lightly poached oysters provide a elegantway into this elaborate miniature.
| Erscheinungsdatum | 18.02.2021 |
|---|---|
| Sprache | englisch |
| Maße | 250 x 298 mm |
| Gewicht | 2232 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| Schlagworte | 3-star chef • 3-Sterne-Koch • Auszugsgerichte • Bau-Stil • Courses • Cuisine • dish • France • Frankreich • Französisch • French • Gänge • Japan • Japanese • Japanese haute cuisine • Japanisch • japanische Hochküche • Kochkunst • Kulinarik • menus • Menüs • Michelin Star • Michelin Stern • star chef • star kitchen • Sternekoch • Sterneküche • Victor's Fine Dining • Victor’s Fine Dining • Victor's Fine Dining by Christian Bau • Victor’s Fine Dining by Christian Bau |
| ISBN-10 | 3-98541-040-2 / 3985410402 |
| ISBN-13 | 978-3-98541-040-8 / 9783985410408 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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