Meine Küche im Frühling und Sommer

In this book, bestselling author Meret Bissegger portrays over 50 spring and summer vegetable varieties and provides tips on their preparation and storage. With 163 recipes, mostly vegetarian and often vegan, it inspires both beginners and advanced cooks alike. From the first southern spring harbingers like fava beans and stem kale to local May turnips, summer classics like eggplants and tomatoes, and lesser-known vegetables such as monk's beard, okra, or papacelle, everything is included. Aromatic herbs, crunchy salads, edible flowers, wild plants, and more exotic ingredients complement the basic recipes. Reports on the cultivation, harvesting, and processing of vegetables offer insights into the world of organic farming in Switzerland and Italy. Texts on ecological and economic topics provide suggestions for handling our precious food resources. Hans-Peter Siffert has beautifully captured the vegetables and the world of producers in images. Together with "My Wild Plant Kitchen" and "My Vegetable Kitchen for Autumn and Winter," this book guides all cooking enthusiasts through the entire vegetable year.