How does a top chef think when preparing simple dishes? How does he use different flavors to bring lightness and sophistication to his dishes at the same time? In his new cookbook, Andreas Caminada explains why acidity is so important to him, what the word "umami" is all about, what fascinates him about bitter, the importance of sweetness in his cooking, and why he considers salt to be the most important ingredient of all.
Around 50 recipes, from pickled trout with rim and smoke vinaigrette to yeast cakes with vanilla ice cream, encourage readers to cook and reflect. Because Caminada also wants to convey this message: Once you understand how harmony is created in a dish, the recipe can be varied in so many ways. In addition to dishes and landscape, Grisons photographer Gaudenz Danuser also sets the scene for special people who supply Andreas Caminada with extraordinary products.
Details: 240 pages German language published in October 2020 size: 26.2cm x 20.1cm x 2cm ISBN: 978-3-03902-091-1