Book tip of the week: Vegetarian

The great cookbook by Paul Ivic
© DK Verlag / Ingo Pertramer
© DK Verlag / Ingo Pertramer
24. February 2025 |

Editorial team

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.

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!
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!
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!
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!
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!
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!
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!
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!
Copyright for the featured images used:
© DK Verlag / Ingo Pertramer

Book tip of the week: 200 x Italy

The XXL cooking and baking school

“200 x Italy – The XXL Cooking and Baking School” is a real feast for all lovers of Italian cuisine. This set of two comprehensive cookery and baking books takes us on a culinary journey across Italy – from the Alps to Sicily. With over 200 authentic recipes and numerous background stories, it invites you to experience the diversity and tradition of Italian cuisine directly in your own kitchen.

We are particularly impressed by the range of recipes, which really doesn’t leave any area out. From classic antipasti to hearty main courses such as risotto alla milanese or arancini to sweet temptations such as torta della nonna and amaretti, there is something for every taste. The clear instructions make cooking easy even for beginners, while experienced amateur cooks will be inspired by the variety of dishes to try something new.

The lovingly designed reports, anecdotes and atmospheric photographs are a highlight of the book. They manage to perfectly capture the charm and joie de vivre of Italy and convey a feeling of dolce vita that goes beyond the mere preparation of the recipes. The stories about traditional festivals and regional specialties make the book more than just a collection of recipes – it is a declaration of love to Italian cuisine and culture.

Info:
Edition Michael Fischer / EMF Verlag
ISBN 978-3-7459-2288-2
640 pages

Book tip of the week: Vietnameasy vegetarian

This book is a real feast for the senses!

Uyen Luu succeeds in bringing the authentic flavors of Vietnamese cuisine into the home kitchen in an incredibly accessible way – and it’s all vegetarian. The more than 80 recipes, which range from green papaya salad to lotus sweet potato rice pudding, are not only versatile and creative, but also easy to make.

Particularly impressive are the numerous tips on how to substitute traditional ingredients when they are not available in the supermarket, as well as the basics such as vegan fish sauce or homemade pastry sheets, which provide a deeper insight into Vietnamese cuisine. Uyen Luu also manages to offer not only everyday dishes, but also sophisticated festive meals or snacks for in-between meals, so there really is something for every occasion.

The consistently high-quality and stylish photos round off the reading and cooking experience perfectly. Whether you are new to cooking or a culinary explorer – this book will make you want to discover Vietnamese cuisine in all its facets and integrate it into your everyday life in an uncomplicated way.

Info:
DK Publishing House
ISBN 978-3-8310-4839-7
224 pages

Book tip of the week: Unreasonable hospitality

A radical redefinition of hospitality

In “Unreasonable Hospitality”, Will Guidara shows that hospitality can – and often should – go far beyond simply meeting expectations. Guidara takes us on the journey of how he turned Eleven Madison Park from a struggling two-star restaurant into the best restaurant in the world. The key? A radical redefinition of hospitality, with a focus on unforgettable experiences.

The anecdotes from his time at Eleven Madison Park are inspiring and often astounding. Whether it’s a sleigh ride in Central Park or transforming the dining room into a beach vacation with real sand, Guidara impressively demonstrates how small and large gestures can transform relationships with guests and employees. What may seem “unreasonable” at first glance has an astonishing effect: it creates loyalty, enthusiasm and a corporate culture that allows everyone involved to grow.

The book is more than just a look behind the scenes of one of the best restaurants in the world. It is a manifesto for an attitude that can be applied far beyond the world of gastronomy. Guidara’s principles of generosity and commitment are transferable to any industry and invite us to rethink the concept of excellence.

Info:
ZS – a publishing house of the Edel Publishing Group
ISBN 978-3-96584-376-9
352 pages

quick & dirty
© DK Publishing House
Book tip of the week: Vegetarian

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