TASTE COMES FROM TASTING: THE LIFE AND WORK OF ECKART WITZIGMANN

»It doesn‘t always have to be lobster or Wagyu meat«, says the master chef and in the first chapter of his biography celebrates the art of frying a simple egg. Eckart Witzigmann is a pioneer and visionary who has shaped the world of culinary art like no other. He established the Nouvelle Cuisine in the German-speaking world and thus founded a new school of cooking. His students, now famous in their own right, include chefs such as Harald Wohlfahrt, Hans Haas and Roland Trettl.

In this two-volume work, the chef of the century revisits what was truly essential: the things that were important to him. Are important. And remain important.

• An examination of life and work in two volumes: Highlights from Eckart Witzigmann‘s career and kitchen
• Gourmet recipes to browse and cook: Haute Cuisine at home
• More than a cookbook: companions and students share anecdotes and experiences with the »Chef of Kings and Gods« (The New York Times)
• With Eckart Witzigmann’s signature dishes and 44 new creations by his students, the best Michelin-star chefs in the world
• An original gift for cooking enthusiasts with top-quality photographs by Helge Kirchberger

The portrait of an exceptional chef: with private photos and personal memories

Eckart Witzigmann was named »Chef of the Century« by restaurant guide »Gault & Millau« in 1994. This highest of honors in the culinary world was awarded to only three other masters before him: Paul Bocuse, Joël Robuchon and Frédy Girardet.

In these two volumes, the chef presents his most famous classics: dishes that made culinary history! His students reinterpret the Witzigmann recipes for the first time and add their own new creations as a tribute to the work of the master.

Immerse yourself in the mind of an extraordinary chef and be inspired to create delicious recipe ideas in your kitchen!

German Cookbook Award: Star cuisine