Cook the Mountain : The Nature Around You
Book Details
Format
Hardback or Cased Book
ISBN-10
3791387162
ISBN-13
9783791387161
Publisher
Prestel
Imprint
Prestel
Country of Manufacture
IT
Country of Publication
GB
Publication Date
Oct 29th, 2020
Print length
560 Pages
Weight
4,172 grams
Dimensions
33.30 x 38.00 x 8.30 cms
Product Classification:
National & regional cuisine
Ksh 16,700.00
Publisher Out of Stock
Delivery Location
Delivery fee: Select location
Secure
Quality
Fast
Explore the hyperlocal approach of acclaimed chef Norbert Niederkofler, from his home in South Tyrol in the Italian Alps to the world and back.
Explore the hyperlocal approach of acclaimed chef Norbert Niederkofler, from his home in South Tyrol in the Italian Alps to the world and back.
Norbert Niederkofler has dedicated his life and work to South Tyrol''s culture and cuisine. He translates the beauty and vivid character of the mountains into his dishes at St. Hubertus, the only Michelin 3-starred restaurant with completely regional cuisine. Niederkofler''s philosophy, summarized as "Cook the Mountain," is to choose local and seasonal ingredients only after talking to the producers and growers in person and to honor the ingredients by keeping food waste to a minimum. In the first volume of this 2-book set, brilliant photographs reveal both unspoiled landscapes and the agricultural and architectural changes humans have made in the past millennia. Striking portraits of locals capture the people and producers Niederkofler works with. Breathtaking food photography conveys the stunning ingredients and creations that Niederkofler develops. The second volume includes 80 of Niederkofler''s recipes, divided into the four seasons to reflect his ethos of sustainability. Taken together, Cook the Mountain showcases the unique terroir and cuisine of South Tyrol through the eyes of Niederkofler, who has embraced his home and given it a new culinary identity.
Norbert Niederkofler has dedicated his life and work to South Tyrol''s culture and cuisine. He translates the beauty and vivid character of the mountains into his dishes at St. Hubertus, the only Michelin 3-starred restaurant with completely regional cuisine. Niederkofler''s philosophy, summarized as "Cook the Mountain," is to choose local and seasonal ingredients only after talking to the producers and growers in person and to honor the ingredients by keeping food waste to a minimum. In the first volume of this 2-book set, brilliant photographs reveal both unspoiled landscapes and the agricultural and architectural changes humans have made in the past millennia. Striking portraits of locals capture the people and producers Niederkofler works with. Breathtaking food photography conveys the stunning ingredients and creations that Niederkofler develops. The second volume includes 80 of Niederkofler''s recipes, divided into the four seasons to reflect his ethos of sustainability. Taken together, Cook the Mountain showcases the unique terroir and cuisine of South Tyrol through the eyes of Niederkofler, who has embraced his home and given it a new culinary identity.
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