Kochen für Angeber

Made for Michelin stars. A book that reveals the secrets of top chefs, featuring 50 culinary techniques to replicate: spheres, foams, dehydrated fruits, faux caviar, and plate presentation inspired by Claude Lévy-Strauss. Bestselling author Prof. Dr. Thomas Vilgis advises Michelin-starred chefs across Germany and shares his insights. He demonstrates what many food enthusiasts dare not dream: even culinary wizards like Ferran Adrià cook with water, but with a wealth of knowledge behind it. This knowledge is now finally accessible to everyone. Without special equipment, fantastic dishes at a three-star level can be prepared in your own kitchen. The book showcases the 50 most impressive effects of avant-garde and molecular cuisine and offers stunning recipes to accompany them.