Nachschlag

Nachschlag is the book in which Roland Trettl really lets off steam. About the sense and nonsense of culinary excellence. About the value of food and the absurdities of culinary etiquette. About children and dogs in restaurants and TV chefs who can't cook (hello Tim Mälzer: you are not the exception this time). About the most important cookbooks in the world, the perfect risotto, and the art of reading a menu correctly. About the nonsense that Gault Millau spouts, and why Trettl himself cooks better today than ever before. In 90 short and concise chapters, Trettl embarks on a tour de force through the world of culinary arts and television. He doesn't hold back – just like in his bestseller Serviert – and is unafraid to express pointed opinions. And in the end, he poses the question for which he even dropped his pants on the cover.