The hotspots not to be missed! "Must See" showcases the most exciting destinations, spectacular events, and unforgettable experiences. From insider tips to iconic classics – here are the highlights that will make your next adventure unforgettable. A must-save!
With Visiting Ibiza, Sherin Kneifl has produced a book that is much more than just travel literature for professionals in the restaurant and hotel industry – it is a source of inspiration for culinary styles, atmospheric concepts, and storytelling with genuine local color.
The author combines editorial precision with a keen sense of authenticity. She not only guides readers to the island’s hidden gems, but also highlights the ingredients that are relevant to hosts: cultural depth, credible recommendations from locals, visual opulence, and, above all, a recipe section that can be easily adapted to Mediterranean-inspired cuisine.
Whether small plates for the aperitivo area, creative tapas variations, or light summer desserts – the recipes are clearly structured, aesthetically presented, and offer a variety of starting points for creative kitchen concepts. Particularly exciting for chefs: the dishes are easy to scale, can be interpreted with regional products, and are ideal as seasonal specials.
The work is also inspiring for hoteliers and interior-oriented hosts: the book conveys harmonious imagery and narratives that can be wonderfully translated into communication strategies, signature experiences, or event formats.
INFO:
Sherin Kneifl: Zu Gast auf Ibiza (Visiting Ibiza)
Publisher: Callwey
224 pages
ISBN: 978-3-7667-2770-1
Price: €45.00 [D] | €46.30 [A] | CHF 61.00
Publication date: 2025
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