Aroma Gemüse

Now season even better and combine more creatively! Which vegetables can best unfold their flavors? How can one utilize the ingredients while pairing them with the right spices? What preservation and cooking methods are most suitable? This guide provides answers to these questions. The standard work of creative cuisine explains, based on scientific principles, how spices, herbs, pastes, vinegars, oils, and their combinations work in a way that is understandable for everyone. It showcases various preparation methods - food pairing and food completing - and highlights exciting combinations of vegetables, such as the fusion of fennel and chocolate or a composition of watermelon and oysters. The work teaches us about the use of both well-known and lesser-known vegetables, showcasing their endless variety. Adding rhubarb for acidity in salads is just one of many ideas for the creative vegetable cuisine of tomorrow. Polymer researcher and gastronome Thomas A. Vilgis and journalist Thomas A. Vierich explain everything in an understandable and entertaining manner, based on scientific findings often illustrated with graphics for better comprehension. The 70 vegetable portraits, already known from the previous edition, have been expanded in the new edition with many new, interesting, and creative ideas. The guide presents the latest global results from aroma research, providing both advanced cooks and beginners with the optimal foundation for even more experimentation in vegetable cuisine.