must see

If you want to understand why Angelo Coassin, alias @cookingwithbello, has attracted millions of followers online, you don’t have to look far – his first cookbook, “Cooking Like a Real Italian,” is an invitation to a culinary journey through Italy that is as charming as it is practical for everyday use. What particularly struck us while reading it was that the recipes are deliberately kept simple, but never banal. The typical Italian culinary philosophy – few ingredients, maximum quality – is consistently implemented here. From classic antipasti to pizza, pasta, and more, to original dolce and aperitivo ideas such as a tiramisu espresso martini or a pistachio lava cake, the book brings both tried-and-true classics and creative new discoveries to the table.

Between the recipes, Coassin charmingly conveys what Italian cuisine is really all about: the feeling of enjoying food together. This also includes many small but valuable tips, such as the famous pasta water for creamy sauces or the perfect lemon pesto. We particularly like the successful balance between traditional family cuisine and modern influences – inspired by Angelo’s childhood with his mother and grandmother as well as his international career.

INFO:
Cook like a real Italian – Amazingly simple & guaranteed authentic favorite recipes
Author: Angelo Coassin (@cookingwithbello)
Publisher: Südwest Verlag
176 pages
ISBN: 978-3-517-10394-5
Price: €25.00 [Germany] | €25.70 [Austria] | CHF 34.50
Publication date: April 2025

For the kitchens. For the future. For the industry. Taste of Tomorrow is the new competition for young talent that will bring young culinary talents from several countries to the big stage in 2025. After a multi-stage selection process, the eight finalists have been chosen.

With Taste: My Life in the Kitchen and on Camera, Stanley Tucci delivers much more than a culinary autobiography. This book is a subtle, intelligent reflection on life, told through the prism of food. Between film sets and family kitchens, between Meryl Streep and Nonna Tucci, a mosaic of anecdotes, memories, dishes, and deep insights emerges – sometimes humorous, sometimes touching, always with genuine flavor.

We didn’t just read Taste – we lived it. Tucci succeeds in presenting cuisine as the language of life: how much it shapes us, connects us, comforts us – and even brings us back to life when we lose our taste for it, as in his own battle with cancer.

In addition to lovingly told family stories, he makes us smile with anecdotes about cooking with celebrities or his ironic take on his own Italian cliché. The recipes scattered throughout – some traditional, some surprisingly modern – make the book not a classic cookbook, but a very personal culinary reader.

INFO:
Stanley Tucci: TASTE. My Life Through Food and Film
First German edition (original title: Taste. My Life Through Food)
Translation: Steffen Jacobs
Publisher: Arche Literatur Verlag
320 pages
ISBN: 978-3-7160-2813-1
Price: €25.00 [D] | €25.70 [A] | also available as an
e-book
Publication date: February 2023

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.