Book tip of the week: 200 x Italy

With “Tunisian vegan”, Malek M’hiri takes us on a colorful and aromatic journey through Tunisian cuisine – without any animal products. This book is more than just a collection of recipes: it tells the story of tradition, family and the unique flavors of Tunisia.

The 60 recipes show how diverse and creative Tunisian cuisine is, even in its plant-based form. Classics such as brightly colored shakshuka, spicy dumplings or steaming couscous become an experience through Malek’s vegan interpretations. The playful approach to ingredients and spices is particularly charming – there is less weighing up and more combining and seasoning. It is precisely this freedom that makes you want to discover the cuisine according to your own preferences.

The variety of recipes ranges from sweet Sunday breakfasts with millet pudding to hearty street food creations such as brik. Harissa, garlic and Tunisian olive oil play a central role and give the dishes their typical intensity. Malek not only conveys the recipes themselves, but also the knowledge of spices, ingredients and traditional methods of preparation.

The book’s personal touch is particularly impressive: the recipes are based on Malek’s family history and combine Jewish, Amazigh and Tunisian influences. This cultural depth makes each dish a piece of lived history that can be relived in the kitchen at home.

Info:
Löwenzahn Verlag
ISBN 978-3-7066-2990-4
160 pages

Hong Kong’s fine dining restaurant Wing has won the prestigious Gin Mare Art of Hospitality Award 2025. Why this award goes far beyond good service – and what makes Vicky Cheng’s philosophy an international role model.

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