Book tip of the week: Aura & Anima
Redaktion
With “Aura & Anima”, Michelin-starred chefs Alexander Herrmann and Tobias Bätz present much more than a classic cookbook. This work is an inspiring journey into the world of modern, regional Michelin-starred cuisine and provides in-depth insights into the pioneering concept of their restaurant Aura and the Future Lab Anima in Wirsberg, Franconia.
The book focuses on the unique combination of local ties and innovation. Under the motto “boundless homeland”, it shows how regional products are refined into extraordinary gourmet creations through collaboration with over 80 farmers. The book impresses with its combination of specialist knowledge, detailed refinement techniques and the more than 50 sophisticated recipes that are used in the practice of Aura and Anima.
The chapters dealing with the symbiosis of sustainability and top cuisine are particularly exciting: Produce is processed in the Future Lab immediately after harvest to create creative dishes, regardless of the season. This innovative approach can be wonderfully transferred to modern gastronomy concepts and inspires chefs and restaurateurs alike.
The aesthetic staging of the dishes by photographers Pieter D’Hoop and Jesper Hilbig takes the quality of the book to another level. Each recipe is brought to life by detailed pictures, making cooking it a pleasure as well as a visual experience.
Info:
Matthaes Verlag (www.trauner.at)
ISBN 978-3-9854107-1-2
512 pages
Who is this book for?
This book is not only aimed at ambitious amateur chefs, but above all at restaurateurs who want to modernize their business or reorient their kitchen. The practical approach and innovative concept make the book a valuable source of inspiration for the entire industry. Service teams benefit from insights into product development and the philosophy behind the “borderless home”, which can strengthen their guest communication.
Our conclusion
“Aura & Anima” is far more than just a cookbook – it is a manifesto for the combination of regionality, sustainability and modern top cuisine. With their work, Alexander Herrmann and Tobias Bätz show how culinary creativity and regional identity can be in perfect harmony. The holistic approach is particularly impressive: from the farmer to the plate, from the idea to the refinement.
This work provides a wealth of inspiration for the hotel and restaurant industry, whether for menu design, collaboration with regional producers or the development of new concepts. Anyone who reads this book will not only gain an insight into top cuisine, but also valuable knowledge that can be transferred directly into practice. “Aura & Anima” is an absolute must for anyone who wants to be inspired by innovative regionality – on the plate and beyond.
