Die Junge Bayerische Küche

The evolution of Bavarian cuisine This book is about the revolutionary or evolutionary further development of Bavarian cuisine. There has always been a renewal in Bavaria, especially through the adaptation of foreign influences. For example, dumplings from Bohemia or products from the New World that are now considered urbavarian. This work also examines the parameters within which a new Bavarian cuisine moves. Is it a "best-of" from grandma's kitchen or does it incorporate international currents of the avant-garde or country cuisine? In this book, we present cooks and some of their producers as representatives of people who are transferring Bavarian cuisine into a new era in an exemplary way. We want to motivate others to develop their own individual and typical style. So that Bavarian cuisine remains as multifaceted as it is in the future. For the research, author and photographer Thomas Ruhl travelled throughout Bavaria for a year. The result is a work full of energy and joie de vivre with amusing and scientific content and impressive photos. The documentation also includes 46 pioneering recipes from the participating chefs.