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Uyen Luu succeeds in bringing the authentic flavors of Vietnamese cuisine into the home kitchen in an incredibly accessible way – and it’s all vegetarian. The more than 80 recipes, which range from green papaya salad to lotus sweet potato rice pudding, are not only versatile and creative, but also easy to make.

Particularly impressive are the numerous tips on how to substitute traditional ingredients when they are not available in the supermarket, as well as the basics such as vegan fish sauce or homemade pastry sheets, which provide a deeper insight into Vietnamese cuisine. Uyen Luu also manages to offer not only everyday dishes, but also sophisticated festive meals or snacks for in-between meals, so there really is something for every occasion.

The consistently high-quality and stylish photos round off the reading and cooking experience perfectly. Whether you are new to cooking or a culinary explorer – this book will make you want to discover Vietnamese cuisine in all its facets and integrate it into your everyday life in an uncomplicated way.

Info:
DK Publishing House
ISBN 978-3-8310-4839-7
224 pages

Italian flair, easy to use and the perfect product at the right time: with the new Aperitivo syrup, Spitz is bringing an alcohol-free solution to the catering trade that works both in the bar garden and in the canteen. Head of Sales Sebastian Libiseller talks about trends, the certainty of success – and why the contribution margin is also served with the right look.

In “Unreasonable Hospitality”, Will Guidara shows that hospitality can – and often should – go far beyond simply meeting expectations. Guidara takes us on the journey of how he turned Eleven Madison Park from a struggling two-star restaurant into the best restaurant in the world. The key? A radical redefinition of hospitality, with a focus on unforgettable experiences.

The anecdotes from his time at Eleven Madison Park are inspiring and often astounding. Whether it’s a sleigh ride in Central Park or transforming the dining room into a beach vacation with real sand, Guidara impressively demonstrates how small and large gestures can transform relationships with guests and employees. What may seem “unreasonable” at first glance has an astonishing effect: it creates loyalty, enthusiasm and a corporate culture that allows everyone involved to grow.

The book is more than just a look behind the scenes of one of the best restaurants in the world. It is a manifesto for an attitude that can be applied far beyond the world of gastronomy. Guidara’s principles of generosity and commitment are transferable to any industry and invite us to rethink the concept of excellence.

Info:
ZS – a publishing house of the Edel Publishing Group
ISBN 978-3-96584-376-9
352 pages