Book tip of the week: Eis

Why ice cream is not only tasty, but also economically worthwhile

3. August 2025

| 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)

Ice cream as an art form

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.”

Our conclusion

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.

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!

Book tip: Lasagna, Moussaka, and Co. – Happiness in Layers

Ilse Fischer's “Lasagna, Moussaka, and Co.” is a culinary journey through Europe in casserole form

Casseroles are underestimated. They are often considered cozy, filling, a little old-fashioned—but they are actually culinary narrative forms. This is exactly where Ilse Fischer comes in. Lasagne, Moussaka und Co.: Das Glück in Schichten (Lasagna, Moussaka and Co.: Happiness in Layers) is not just another “lasagna book,” but a collection of cultural identities, layered in dough, vegetables, sauces, and memories.

What sets this book apart from classic recipe collections is its focus on the principle of layering. Fischer shows that whether it’s Italian vincigrassi, Greek pastitsio, Alsatian baeckeoffe, or Savoyard tartiflette, ingredients are layered, interwoven, and combined in the oven to create something greater than the sum of its parts throughout Europe. It’s about more than technique. It’s about origin, climate, availability, and food culture.

INFO:
Lasagne, Moussaka and Co. – Happiness in Layers
Author: Ilse Fischer
Illustrations: Gudy Steinmill-Hommel
Publisher: Christian Verlag GmbH
Publication date: November 2025
Length: 256 pages
Binding: Hardcover
Language: German
ISBN: 978-3-9895101-6-6

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Book tip of the week: Eis

Ice cream as an art form

Our conclusion

Book tip: Lasagna, Moussaka, and Co. – Happiness in Layers

How price acceptance actually arises

Highballs, Deep Cuts & Vienna's New Underground

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