Gourmet cuisine from the steam oven von Johann Lafer

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Johann Lafer

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Kochen / Moderne Methoden Hilfsmittel Tipps u. Tricks sous-vide Backen Gästeküche braten Feste Dampfgaren

Art Nr.: 3833885246
ISBN 13: 9783833885242
SubTitle: Recipes for the BORA X BO
ReleaseYear: 2022
Published by: Gräfe U. Unzer Autorenv
Cover: Buch
Cover Format: 265x234x36 mm
Pages: 312
Weight: 1718 g
Language: Englisch
Author: Johann Lafer
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Description

Four Michelin-star chefs take cooking and baking in the steam oven to a whole new level: whether you want succulent roasts, crisp crusts, crunchy fresh vegetables or light and creamy soufflés, Johann Lafer, Andreas Senn, Cornelius Speinle and Eckart Witzigmann reveal their best recipes for the BORA X BO flex oven and guarantee top-class culinary indulgence thanks to their creative and diverse flavour combinations. Some of the tantalisingly tempting dishes include duck breast in a ginger crust, crunchy rice rolls on sesame spinach, green tomato gazpacho, vegetable, and chickpea papillotes, lemon cream and Swiss carrot cake.


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Sterneküche trifft Spitzentechnologie: die besten Rezepte von Lafer, Senn, Speinle und Witzigmann für den DampfbackofenSterneküche trifft Spitzentechnologie: die besten Rezepte von Lafer, Senn, Speinle und Witzigmann für den Dampfbackofen
Information of Author
Lafer, JohannJohann Lafer has earned 2 stars and 18 Gault & Millau points during his over 40-year culinary career. In the mid-nineties, he opened "Le Val d'Or", his Michelin-star restaurant located near Bingen. Since 2019, he has devoted his time to new modern cuisine projects.Senn, AndreasAndreas Senn has been the chef at "SENNS.Restaurant" in Salzburg since 2015, where he has racked up 2 Michelin stars, 4 toques and 18.5 points in the Gault & Millau Guide. "Le Chef" magazine ranked him as one of the world's top 100 chefs.Speinle, CorneliusCornelius Speinle has worked in some of the world's best award-winning kitchens, earning two Michelin stars and 17 points in the Gault & Millau Guide. This kind, young, innovative, and creative entrepreneur is ready to take on new culinary projects worldwide.Witzigmann, EckartChef of the century, Eckart Witzigmann, has influenced some of the world's best establishments as Germany's first three-star chef. In 1971, he led a revolution in German cuisine from the Tantris restaurant. Many artists, monarchs and food lovers flocked to his Aubergine restaurant in Munich to admire his culinary prowess.
Information of Author:
Lafer, JohannJohann Lafer has earned 2 stars and 18 Gault & Millau points during his over 40-year culinary career. In the mid-nineties, he opened "Le Val d'Or", his Michelin-star restaurant located near Bingen. Since 2019, he has devoted his time to new modern cuisine projects.Senn, AndreasAndreas Senn has been the chef at "SENNS.Restaurant" in Salzburg since 2015, where he has racked up 2 Michelin stars, 4 toques and 18.5 points in the Gault & Millau Guide. "Le Chef" magazine ranked him as one of the world's top 100 chefs.Speinle, CorneliusCornelius Speinle has worked in some of the world's best award-winning kitchens, earning two Michelin stars and 17 points in the Gault & Millau Guide. This kind, young, innovative, and creative entrepreneur is ready to take on new culinary projects worldwide.Witzigmann, EckartChef of the century, Eckart Witzigmann, has influenced some of the world's best establishments as Germany's first three-star chef. In 1971, he led a revolution in German cuisine from the Tantris restaurant. Many artists, monarchs and food lovers flocked to his Aubergine restaurant in Munich to admire his culinary prowess.
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