Book tip of the week: Aura & Anima

Boundless home. Modern, regional star cuisine by Alexander Herrmann and Tobias Bätz

2. March 2025 |

Editorial team

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.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

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An aromatic journey through Tunisian cuisine

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

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