Redaktion
Paul Ivic, the celebrated chef of Vienna’s Michelin-starred restaurant TIAN, has created a true masterpiece of vegetarian cuisine with his book “Vegetarian – The Great Cookbook”. The book is not just a collection of 300 recipes suitable for everyday use, but rather a declaration of love for the versatility of vegetables and the art of preparing them at the highest level.
The book is divided into clearly structured chapters, ranging from product knowledge to techniques and recipes. Ivic provides a comprehensive insight into the world of vegetable ingredients, from well-known classics to less common vegetables. Particularly impressive is the ‘leaf to root’ philosophy, which not only promotes waste avoidance but also conveys respect for the whole plant.
The recipes, such as an iced bell pepper soup or braised pointed cabbage, impress with their simplicity and sophistication at the same time. Ivic shows that vegetarian dishes don’t just have to be side dishes, but can be the main protagonists on the plate. He attaches great importance to sustainability and regionality, which is a recurring theme throughout the book.
In addition to the content, the book is also visually and haptically impressive. The photographs by Ingo Pertramer give the recipes an aesthetic depth that makes you want to cook them again. The elegant cover with ribbon marker underlines the high-quality character of this book and makes it a real gem in any kitchen.
Info:
DK Publishing House
ISBN 978-3-8310-4651-5
400 pages
The importance of a vegetarian diet
A vegetarian diet has numerous benefits – both for your own health and for the environment. Numerous studies have shown that avoiding meat can reduce the risk of chronic diseases such as cardiovascular disease, diabetes and certain types of cancer. The high proportion of vegetables, pulses, wholegrain products and nuts ensures a balanced supply of vitamins, minerals and fiber.
In addition, a plant-based diet makes a significant contribution to reducing greenhouse gas emissions, as the production of animal-based foods – especially meat – is extremely resource-intensive. Every step towards more plant-based meals is a step towards a more sustainable and environmentally friendly future.
Paul Ivic's work makes an important contribution here by showing how delicious and creative vegetarian dishes can be – and that enjoyment and sustainability can go hand in hand.
Our conclusion
“Vegetarian – The Great Cookbook” is more than just a recipe book; it is a source of inspiration for anyone who wants to eat more consciously. Ivic's expertise and passion make this book an indispensable standard work that appeals to beginners and experienced amateur cooks alike. The mixture of product knowledge, professional knowledge and creative recipes offers invaluable added value – both for the kitchen and for a more sustainable life.
