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
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.
“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.
This book has no subtitle – and doesn’t need one. Because “Endlich kochen” by Paula Bründl is a declaration of love for cooking itself. To eating together. To life. And to what really counts: the little big moments around the kitchen table.
In this very personal cookbook, the 25-year-old from Salzburg, known from her own ServusTV show “Paula kocht”, combines alpine roots with modern esprit, down-to-earthness with vision and precision craftsmanship with a good pinch of joie de vivre. Endlich kochen is not a classic recipe book. It is a narrative, inspiring, almost philosophical work about cooking as a school of life.
Info:
Paula Bründl – Cooking at last
64 recipes that will enrich your life – promised!
Servus publishing house
ISBN 978-3-7104-0392-7
256 pages
@paulabrundl on Instagram
www.servusmarktplatz.com
From New York to Tulum, from Berlin to Queenstown: the World’s 50 Best Restaurants celebrate culinary diversity on six continents. Places 51 to 100 are a compass for gourmets and an indicator of future gastronomic trends.
Summer tourism in Austria is experiencing an upswing – but not without challenges. Between geopolitical uncertainty, climatic changes and changing guest needs, the industry has to reinvent itself. Why “coolcation”, intentional travel and retreat offers will make the difference in the future – and how a hotel on the Arlberg is already serving as a role model.
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