My Alpine Cuisine by Sven Wassmer
Recipes, stories and products. The cookbook featuring new Swiss cuisine from the Alpine region – the three-star chef of Restaurant Memories works wonders with natural products from the mountains.
- Young chef of the new generation.
- High-end cuisine with exceptional products from the Alpine region.
- Over 40 recipes, product portraits, stories, and a technical section.
More information about the book
Raised in the Swiss lowlands, Sven Wassmer found his culinary home in the Alps. At Restaurant "Memories" in Bad Ragaz, he celebrates modern alpine cuisine at a high level. Char from Val Lumnezia, asparagus from Reichenau, or carrots from Domleschg – Sven Wassmer primarily works with what the Alpine region has to offer. The culinary approach is reduced to the essentials, yet the horizon is broad: ideas from the Far East or Scandinavia are skillfully integrated into the dishes.
This book introduces Sven Wassmer's cuisine, his philosophy, his creativity. It shows what home means to him and is dedicated to the specialties of the Alpine region – from pine cones to mountain potatoes, from the meat of Wagyu cattle to that of an old dairy cow.
The more than 40 recipes are complemented by personal stories and a technical section that vividly explains the approach to sourdough, fermentation, and other refined applications.
ISBN: 978-3-03902-151-2
1st Edition,
Binding: Hardcover
Pages: 240 pages
Format: 21 cm x 28.5 cm