Classics of the Dolomites

The Best Recipes, Easy to Prepare

Heinrich Gasteiger, Gerhard Wieser, Helmut Bachmann (Autoren)

Buch | Hardcover

96 Seiten

2026
Athesia Buch (Verlag)
978-88-6839-902-3 (ISBN)

Infos

From the Alps to the Mediterranean and Austria: Over the centuries, South Tyrol has absorbed a multitude of culinary influences and transformed them into its own unique dishes, from wine soup and cheese dumplings to Schlutzkrapfen (spinach-filled ravioli) and spinach spätzle pasta, from potato pancakes to Tirtlen (deep-fried quark parcels), roast lamb and braised meats, sweet Krapfen pastries, strudel, and a whole host of local specialities from the valleys of the region. In this book, master chefs Heinrich Gasteiger, Gerhard Wieser, and Helmut Bachmann have compiled the best recipes for South Tyrol's classic dishes-from cold and hot starters to soups, breads, main dishes, and desserts. The "So kocht Südtirol" team has provided clear, intuitive directions for each recipe, along with valuable tips and step-by-step instructions to make them as straightforward as possible-even for novice cooks.

Autor

Heinrich Gasteiger is a master chef and long-time culinary instructor at the Professional Hotel School Kaiserhof in Merano. He is regarded as a leading figure and visionary in all areas of cooking. His international experience includes working in the renowned kitchens of top hotels across Europe, such as in Gstaad, Lugano, Seefeld, and Munich. Today, he works as a creative product developer in the food and gourmet sector and is known for his innovative food design. Gerhard Wieser is a master chef and certified dietary cook. He is the head chef of the gourmet restaurant Castel Fine Dining at the five-star Hotel Castel in Dorf Tirol, which he has led to earn two Michelin stars and five Gault Millau toques. His culinary style has been shaped by experiences with top chefs in Europe and Asia. Wieser is a passionate developer of food and gourmet products and was named Chef of the Year 2020 by the Schlemmer Atlas. Helmut Bachmann grew up on a mountain farm in Antholz-Mittertal and now lives with his family in Mühlbach (South Tyrol). A master chef, he taught culinary arts for many years at the vocational school Emma Hellenstainer in Brixen. As a member of the Italian national chefs team, he competed in world championships in Frankfurt, Luxembourg, Basel, Chicago and Vienna, earning several gold medals. Bachmann is a WACS Global Master Chef and a member of the World Association of Chefs Societies. For many years, he has organized and led the master chef training program in South Tyrol. He is also a frequent speaker at workshops and cooking seminars both nationally and internationally. Bachmann has published numerous professional articles, recipe brochures, and cooking calendars, and is a bestselling author of several specialist cookbooks.

Produkt-Details

• Erscheint lt. Verlag: 25.3.2026
• Übersetzer: Lorenza Bonetti, Stefano Peroni
• Verlagsort: Bozen
• Sprache: englisch
• Maße: 170 x 223 mm
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
• Schlagworte: Alps • austria • Breads • cold starters • Desserts • dishes • hot starters • local specialities • Mediterranean • novice cooks • Schlutzkrapfen • soup • South Tyrol • Spätzle • Step-by-step • Strudel • sweet specialties • traditional savory
• ISBN-10: 88-6839-902-4 / 8868399024
• ISBN-13: 978-88-6839-902-3 / 9788868399023
• Zustand: Neuware