of Ingo Holland
How do you season when, with what and why?
Fifty spices, well-known and unknown, described by Ingo Holland (top chef and spice dealer of passion) as interesting as entertaining and very personal, fifty recipes that prove what the right use of a spice in a dish can do, and fifty commentaries by Jürgen Dollase, the author and FAZ columnist, who mainly deals with questions of (culinary) taste. This book broadens your kitchen horizons and takes you into the exciting, mysterious world of spices.
»I am a nosy man«, says Ingo Holland. And because he is also (in the literal sense) nosy and likes to put his nose everywhere, he is now an authority for everything that has to do with nasal and palatal tickling. Before he settled in his hometown of Klingenberg in 1989 as a cook and patissier, he had let the wind blow around his nose at the greats of his profession. His success is reflected in a Michelin star, 18 Gault Millau points and numerous other awards. However, he does not have a high nose: he sees himself as a craftsman.
Herbs, spices and spice mixtures, vinegars and oils, various salts and sugars, chocolates and coffees, mortars and mills are to be had here and in his mail order business. A visit to his shop is an olfactory adventure that should not be missed. You don’t have to pull anything out of the Baroque gourmet: eloquent and funny, he lets his guests, customers and readers share his knowledge and experiences - as this book proves in the best way.
- Ingo Holland
- 28 x 29cm