Die Junge Bayerische Küche

The evolution of Bavarian cuisine. This book focuses on the revolutionary and evolutionary development of Bavarian cuisine. There has always been a renewal in Bavaria, particularly through the adaptation of foreign influences. For instance, dumplings from Bohemia or products from the New World, which are now considered quintessentially Bavarian. This work also examines the parameters within which a new Bavarian cuisine operates. Is it a "best-of" from grandma's kitchen, or does it incorporate international avant-garde trends or regional cuisines? In this book, we introduce chefs and some of their producers as representatives of those who exemplary transfer Bavarian cuisine into a new era. We aim to inspire others to develop their own individual and regional styles, ensuring that Bavarian cuisine remains as diverse in the future as it is today. For his research, author and photographer Thomas Ruhl traveled throughout Bavaria for a year. The result is a work full of energy and zest for life, featuring amusing and scientific content alongside impressive photographs. The documentation also includes 46 groundbreaking recipes from the participating chefs.