Der Duft von Gemüse

Experience vegetable cuisine like never before

Exquisite vegetarian gourmet cooking for home! Top chef Andreas Mayer creates 70 fine vegetarian dishes from fresh vegetables: from appetizers to main courses, desserts, and drinks. The individual flavor potential is drawn from a variety of vegetables and refined with the finest herbs and powerful sauces, resulting in culinary masterpieces such as tomato essence with cream cheese ravioli or carrot tapioca risotto with asparagus.

Vegetarian cooking at a star level

The foundation of vegan-vegetarian gourmet cuisine is fresh vegetables: crisp, colorful, and wonderfully fragrant. Austrian star chef Andreas Mayer shows you in this extraordinary vegetarian cookbook how to create innovative vegetable dishes from excellent basic ingredients. In the elegant creations, the freshness of the ingredients, along with the right combination and enhancement through aromatic herbs and sauces, is key. With the clear explanations for each recipe, you will sharpen your own understanding of flavors.

Over 70 vegetarian recipes: potato tarte tatin with olives, cauliflower couscous, red curry with fragrant rice, or iced Kaiserschmarrn with rum pot. Regional ingredients and simple execution: the vegetarian, partly vegan dishes not only taste excellent but are also achievable for ambitious home cooks. Mainly regional ingredients are used, such as cauliflower, celery, asparagus, porcini mushrooms, kohlrabi, and more. Clear flavor education: Spicy, earthy, or fruity? Each dish is complemented by a brief explanation of the flavors and flavor combinations, based on the flavor wheel of the DLG. This way, you enhance your culinary understanding and knowledge and are inspired to create your own aromatic combinations.

Elevated vegetarian vegetable cuisine for gourmets! Experiment with creative flavor combinations.