Zilte
Seiten
2026
Lannoo Publishers (Verlag)
978-90-209-7796-7 (ISBN)
Lannoo Publishers (Verlag)
978-90-209-7796-7 (ISBN)
- Noch nicht erschienen (ca. Januar 2026)
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A luxurious, eclectic book by 3 starred Michelin chef Viki Geunes for lovers of the purest gastronomy, art enthusiasts, and bon vivants.
Starting from the 30 products Viki Geunes cherishes most – masterfully captured by illustrator Carll Cneut and photographer Kris Vlegels – a unique book unfolds: not a classic cookbook, but a sensory story about ambition, flavour, tension, and surrender. About the feeling on the tongue of a perfectly fresh-cut scallop. About family as a foundation. About femininity in a male-dominated world. About how art – whether it’s a dish, a drawing, a book, or a photograph – reflects his personality. A book that reads the way a Zilte dish tastes: pure, layered, and with an unexpected emotional depth. Geunes writes the way he cooks: with precision, honesty, intensity, and balance – but always with a touch of surprise. He shares his unconventional journey – without formal training, without a network – and how he rose to the absolute top as one of only 137 three-star chefs worldwide. But also about the price of perfection, the role of his family, the quest for balance, the strength of his team, and the importance of learning to let go. Includes 30 signature dishes and 10 home cooking recipes, wine suggestions, and cocktail recipes.
Starting from the 30 products Viki Geunes cherishes most – masterfully captured by illustrator Carll Cneut and photographer Kris Vlegels – a unique book unfolds: not a classic cookbook, but a sensory story about ambition, flavour, tension, and surrender. About the feeling on the tongue of a perfectly fresh-cut scallop. About family as a foundation. About femininity in a male-dominated world. About how art – whether it’s a dish, a drawing, a book, or a photograph – reflects his personality. A book that reads the way a Zilte dish tastes: pure, layered, and with an unexpected emotional depth. Geunes writes the way he cooks: with precision, honesty, intensity, and balance – but always with a touch of surprise. He shares his unconventional journey – without formal training, without a network – and how he rose to the absolute top as one of only 137 three-star chefs worldwide. But also about the price of perfection, the role of his family, the quest for balance, the strength of his team, and the importance of learning to let go. Includes 30 signature dishes and 10 home cooking recipes, wine suggestions, and cocktail recipes.
Viki Geunes is a top Belgian gastronomic chef. In 2008, he was named Chef of the Year by Gault&Millau. In 2011, he moved his restaurant Zilte to the MAS museum in Antwerp. Today, Zilte proudly holds three Michelin stars.
| Erscheint lt. Verlag | 12.1.2026 |
|---|---|
| Zusatzinfo | 120 Illustrations, color |
| Verlagsort | Tielt |
| Sprache | englisch |
| Maße | 240 x 300 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 90-209-7796-2 / 9020977962 |
| ISBN-13 | 978-90-209-7796-7 / 9789020977967 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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Buch | Softcover (2025)
ZS - ein Verlag der Edel Verlagsgruppe
CHF 28,90
