Cookbook

The legendary Peruvian dish ceviche – fish marinated in lime juice and salt – is currently becoming a major trend in international gastronomy. This is not surprising, as ceviche is a culinary sensation: a sophisticated and fresh dish with lots of possible variations – a true explosion of flavour and colour.

Ocean, rain forests, high mountain ranges: Peru is full of natural...

There is a restaurant in the Alte Schönhauser Straße 46 in Berlin-Mitte that became an international place of pilgrimage many years ago: Monsieur Vuong’s restaurant.

His image hangs on the brightly orange coloured wall and today his son Dat manages the establishment that sees long lines in front of it on a regular basis. Not to anyone’s surprise, as the food is delicious and...

At the edge of the sky, in Bartholomä, a climatic health resort on the Ostalb, lies a 250-year-old farm: the realm of »Barn Cook« Renate Lieb, who runs a microcosm alongside her husband Günther Saiger. With good food and drink – that goes without saying.

But how she does this does not go without saying. She creates Swabian cuisine in a caring and...

Bread smells of coming home, of family and love. Bread creates religions and revolutions – and causes coeliac disease and a fear of wheat-bloated bellies. Bread is a basic foodstuff – and an edible longing. Bread is a metaphor. Bread is universal. What does bread say about the people who eat it and about the circumstances in which it is baked? What do you find when you follow the smell...

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...