Cooking in Accordance with Nature

Simple, Good, Healthy. Recipes and Nutritional Information
With colour Photographs by Jens Gyarmati
Suhrkamp | Insel

Cooking in Accordance with Nature / Naturnahes Kochen – einfach, gut, gesund
Simple, Good, Healthy. Recipes and Nutritional Information
With colour Photographs by Jens Gyarmati
Healthy and uncomplicated recipes for everyday accompanied by wonderful Photographs

Newest insights of nutritional science

From breakfast and entrées to scrumptious desserts

Char on buckwheat risotto with »Bergkäse«; quail on beluga lentils with elderberry cream; saffron curry with mango and pistachio – Erwin Seitz combines fresh ingredients, light fonds, slightly acidic components and fruity notes into a European-Mediterranean style. These simple basic recipes invite you to create individual combinations depending on region and season and to prepare a delicious and healthy dish in 30 minutes. In the comprehensive section on nutritional information we learn...

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Char on buckwheat risotto with »Bergkäse«; quail on beluga lentils with elderberry cream; saffron curry with mango and pistachio – Erwin Seitz combines fresh ingredients, light fonds, slightly acidic components and fruity notes into a European-Mediterranean style. These simple basic recipes invite you to create individual combinations depending on region and season and to prepare a delicious and healthy dish in 30 minutes. In the comprehensive section on nutritional information we learn everything we need to know about traditional types of grain, native freshwater fish, oils and vinegars, nuts and herbs – from the history of their cultivation to practical shopping tips.


Staying close to natural ingredients – and close to human nature: this is what cooking in accordance with nature means. Erwin Seitz, trained chef and food critic, uses seasonal ingredients and ensures variety by using lots of vegetables and fruit, some fish and meat. His recipes are uncomplicated and quickly prepared: because cooking healthily is simple!

»Erwin Seitz shares unpretentious recipes of only the best ingredients in this refreshingly diet-trend-free book.« ZEIT Magazin

»This is no description of the latest food trends, but a radically sensible and highly readable book about a rather obvious way of cooking and eating. Absolutely recommended.« markthalleneun.de

»Erwin Seitz shares unpretentious recipes of only the best ingredients in this refreshingly diet-trend-free book.« ZEIT Magazin

»This is no description of the latest food trends, but a radically sensible and highly readable book about a rather obvious way of cooking and eating. Absolutely recommended.« markthalleneun.de

2018, 223 pages
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Erwin Seitz, born in 1958, trained as a butcher and chef. After that, he studied German philology, philosophy and art history in Berlin and Oxford. Seitz lives in Berlin, where he works as a journalist, author and food critic. He teaches Food Management at the University of Heilbronn.

Erwin Seitz, born in 1958, trained as a butcher and chef. After that, he studied German philology, philosophy and art history in Berlin and...


OTHER PUBLICATIONS

Unter den Linden
Year of Publication: 2022
Erwin SeitzYear of Publication: 2022

Unter den Linden is considered the most famous street in Berlin. The metropolitan boulevard leads from the present into the past and points to the future.

This book tells the story of the »Linden«: of the promenade’s creation, its transformation into a metropolitan boulevard, of the heyday during the Enlightenment, Classicism, Romanticism, Biedermeier, the beginning...

The Gasthaus
Year of Publication: 2021
Erwin SeitzYear of Publication: 2021

A long table made from solid wood, floorboards, benches along the walls, wood cladding and a tiled stove, hosts who know their guests and who give them a feeling of comfort – that is the soul of the German Gasthaus, a type of inn or tavern. This is a place where sociable companionship is important no matter what happens in the outside world.


Erwin Seitz introduces...