| Editorial team
If you don’t just want to serve ice cream, but want to understand, feel and perfect it, you can’t go past this book: EIS by Hubertus Tzschirner (author) and Daniel Esswein (photography) is not a classic recipe book – it’s a passionate journey through the world of ice cream. With a loving wink, Tzschirner writes: “Ice Ice Baby! That’s what buzzes around in my head every time I think of ice cream.” And indeed: this book exudes exactly the positive vibe that makes ice cream so special – as food for the soul, a childhood memory, a source of comfort and a lucky charm.
INFO:
EIS by Hubertus Tzschirner & Daniel Esswein
224 pages, 200 illustrations, hardcover, 25 × 28 cm
Callwey Verlag, 2025 – ISBN: 978-3-7667-2786-2
Price: € 45.00 (D) / € 46.30 (A)
Tzschirner takes his readers on a very personal ice cream journey - to people who are crazy enough to dedicate their lives to the perfect consistency, the ideal base and the best mouthfeel. It's about passion, craftsmanship and taste. The book starts with in-depth basics - from equipment and ingredients to basic techniques and storage - and develops via a modular system into creative, top-class recipes. Whether it's velvety classics, fruity sorbets or modern, sugar-free and vegan variations: Here, ice cream becomes an art form.
And best of all, it's easy on the eye too. Over 200 masterful photographs by Daniel Esswein make you want to try them out - and maybe even start an ice cream parlor: “Anyone who masters this can seriously consider quitting their current job, ordering a blast freezer and starting a new life.”
This book is more than just a reference work - it is an invitation to a world in which ice cream is not just a dessert, but pure emotion. Suitable for professionals, career changers and real ice cream enthusiasts alike.
We have read many specialist books on restaurant management, but rarely one that is as compact and practical as “Gastro Management: A Practical Guide for Ambitious Hosts.” We were particularly impressed by the clear structure in eight thematic “courses”—this makes the book not only readable but also logically comprehensible.
What makes this book really strong is that it speaks the language of practice. Whether it’s costing, personnel management, or process design, there’s no beating around the bush here; instead, you’re given tools that you can apply directly in your business. And the QR codes with additional videos? A real added value for anyone who thinks visually and likes to delve deeper into content.
Info:
Gastro-Management. A practical guide for ambitious hosts
Authors: Prof. Dr. Torsten Olderog, Paul Olderog, Julia-Marie Welker
Publisher: Deutscher Fachverlag GmbH
170 pages
ISBN: 978-3-86641-362-7
Price: €38
Publication date: March 2025
The new currency in cuisine is called trust. Guests no longer want theater—they want substance. Straker delivers exactly that. This attitude also sends a strong signal to restaurateurs in Austria and Germany: back to basics does not mean back to the past, but forward with authenticity.
A cookbook for everyone who wants to stage less and achieve more – at the stove and in their hearts. Perfect for professionals who are looking for honest inspiration and want to motivate their team to break new ground – with butter, gut feeling, and enthusiasm.
INFO
Recipes you’ll love
Author: Thomas Straker
Publisher: Callwey
240 pages
ISBN: 978-3-7667-2760-2
Thomas Straker is probably the most honest phenomenon the restaurant industry has seen in recent years. The British chef shows how simple ingredients and an unpretentious approach to cooking can inspire millions – both digitally and analogously. What can restaurant professionals learn from this? A whole lot.
If you don’t just want to serve ice cream, but want to understand, feel and perfect it, you can’t go past this book: EIS by Hubertus Tzschirner (author) and Daniel Esswein (photography) is not a classic recipe book – it’s a passionate journey through the world of ice cream. With a loving wink, Tzschirner writes: “Ice Ice Baby! That’s what buzzes around in my head every time I think of ice cream.” And indeed: this book exudes exactly the positive vibe that makes ice cream so special – as food for the soul, a childhood memory, a source of comfort and a lucky charm.
INFO:
EIS by Hubertus Tzschirner & Daniel Esswein
224 pages, 200 illustrations, hardcover, 25 × 28 cm
Callwey Verlag, 2025 – ISBN: 978-3-7667-2786-2
Price: € 45.00 (D) / € 46.30 (A)