Aroma Gemüse

Now season even better and combine more creatively! Which vegetables can unfold their potential best? How can we utilize their ingredients while pairing them with the right spices? What preservation and cooking methods are most suitable? This guide provides answers to these questions. The standard work of creative cuisine explains, based on scientific principles, how spices, herbs, pastes, vinegars, oils, and their combinations work, in a way that is understandable for everyone. It showcases various preparation methods - food pairing and food completing - and highlights exciting combinations of vegetables, such as the fusion of fennel and chocolate or a composition of watermelon and oysters. The book teaches us how to use both well-known and lesser-known vegetables, showcasing their endless variety. Adding rhubarb for acidity in salads is just one of many ideas for the creative vegetable cuisine of tomorrow. Polymer researcher and food philosopher Thomas A. Vilgis and journalist Thomas A. Vierich explain everything clearly and entertainingly, based on scientific findings often illustrated with graphics for better understanding. The 70 vegetable portraits, already familiar from the previous edition, have been expanded in the new edition with many new, interesting, and creative ideas. The guide presents the latest global findings from flavor research, providing both advanced cooks and beginners with the optimal foundation for even more experimentation in vegetable cuisine.