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This year, the guest chefs came from all corners of the world. The German three-star chefs, Christian Bau and Thomas Bühner, both had the same mentor, and yet the difference between their work could not be greater. Christophe Muller, Paul Bocuse's ambassador, presents French haute cuisine in its purest form, and Daniel Boulud is showcasing its cosmopolitan version in New York. In Copenhagen, Søren Selin is considered to be a French-inspired chef, while his colleague, Nicolai Nørregaard, only prepares ingredients that grow on his native island of Bornholm. In addition, we hosted superstars from Mexico City, London, Lisbon and New Delhi in the Ikarus kitchen.
It is here that Executive Chef Martin Klein works with his well-trained team to cook the guest chefs' menus to perfection using only the finest of ingredients. He shares his experience visiting the chefs' home countries and workplaces, and explains how the extraordinary dishes are prepared, step by step, for professionals and dedicated amateurs.
This year, the guest chefs came from all corners of the world. The German three-star chefs, Christian Bau and Thomas Bühner, both had the same mentor, and yet the difference between their work could not be greater. Christophe Muller, Paul Bocuse's ambassador, presents French haute cuisine in its purest form, and Daniel Boulud is showcasing its cosmopolitan version in New York. In Copenhagen, Søren Selin is considered to be a French-inspired chef, while his colleague, Nicolai Nørregaard, only prepares ingredients that grow on his native island of Bornholm. In addition, we hosted superstars from Mexico City, London, Lisbon and New Delhi in the Ikarus kitchen.
It is here that Executive Chef Martin Klein works with his well-trained team to cook the guest chefs' menus to perfection using only the finest of ingredients. He shares his experience visiting the chefs' home countries and workplaces, and explains how the extraordinary dishes are prepared, step by step, for professionals and dedicated amateurs.
| Erscheinungsjahr: | 2017 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| Inhalt: |
328 S.
336 S. |
| ISBN-13: | 9783710500244 |
| ISBN-10: | 3710500249 |
| Sprache: | Englisch |
| Herstellernummer: | BP000029 |
| Autor: |
Klein, Martin
Ikarus-Team |
| Redaktion: |
Klein, Martin
Ikarus-Team |
| Herausgeber: | Martin Klein/Ikarus-Team |
| Hersteller: | PANTAURO |
| Abbildungen: | mit zahlreichen farbigen Abbildungen |
| Maße: | 305 x 257 x 35 mm |
| Von/Mit: | Martin Klein (u. a.) |
| Erscheinungsdatum: | 17.11.2017 |
| Gewicht: | 2,66 kg |
| Erscheinungsjahr: | 2017 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| Inhalt: |
328 S.
336 S. |
| ISBN-13: | 9783710500244 |
| ISBN-10: | 3710500249 |
| Sprache: | Englisch |
| Herstellernummer: | BP000029 |
| Autor: |
Klein, Martin
Ikarus-Team |
| Redaktion: |
Klein, Martin
Ikarus-Team |
| Herausgeber: | Martin Klein/Ikarus-Team |
| Hersteller: | PANTAURO |
| Abbildungen: | mit zahlreichen farbigen Abbildungen |
| Maße: | 305 x 257 x 35 mm |
| Von/Mit: | Martin Klein (u. a.) |
| Erscheinungsdatum: | 17.11.2017 |
| Gewicht: | 2,66 kg |
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