must see

The prestigious “Asia’s Best Female Chef 2025” award goes to Chudaree “Tam” Debhakam. But why is it so important to highlight women in top gastronomy? A look at the importance of female leaders in the culinary world – and why their influence is shaping the future of the industry.

With “Aura & Anima”, Michelin-starred chefs Alexander Herrmann and Tobias Bätz present much more than a classic cookbook. This work is an inspiring journey into the world of modern, regional Michelin-starred cuisine and provides in-depth insights into the pioneering concept of their restaurant Aura and the Future Lab Anima in Wirsberg, Franconia.

The book focuses on the unique combination of local ties and innovation. Under the motto “boundless homeland”, it shows how regional products are refined into extraordinary gourmet creations through collaboration with over 80 farmers. The book impresses with its combination of specialist knowledge, detailed refinement techniques and the more than 50 sophisticated recipes that are used in the practice of Aura and Anima.

The chapters dealing with the symbiosis of sustainability and top cuisine are particularly exciting: Produce is processed in the Future Lab immediately after harvest to create creative dishes, regardless of the season. This innovative approach can be wonderfully transferred to modern gastronomy concepts and inspires chefs and restaurateurs alike.

The aesthetic staging of the dishes by photographers Pieter D’Hoop and Jesper Hilbig takes the quality of the book to another level. Each recipe is brought to life by detailed pictures, making cooking it a pleasure as well as a visual experience.

Info:
Matthaes Verlag (www.trauner.at)
ISBN 978-3-9854107-1-2
512 pages

When the world’s biggest film stars walk the red carpet, the cuisine is also top-class – and with an Austrian signature! Mike Köberl has been part of the well-coordinated team around Wolfgang Puck for years and ensures unforgettable moments of indulgence at the legendary Governor’s Ball, the official dinner of the Academy Awards. In previous years, other Austrians have also taken part, including Hannes Tschemernjak (Tschebull) and Bernhard Zimmerl from the Waldviertel region (Foggy Mix).

But what makes the Oscars so important in culinary terms, and what role does Austria’s culinary scene play in this unique spectacle?

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

With The Cheese Atlas, Tristan Sicard, a renowned French fromager and journalist, has created an indispensable reference work – not only for cheese lovers, but also for professionals in the hotel and restaurant industry. In 272 pages, Sicard takes us on a journey into the world of cheese and provides in-depth specialist knowledge on varieties, origins, flavors and perfect presentation.

Info:
DK Verlag
978-3-8310-4976-9
272 pages

Increase in overnight stays and employer attractiveness, a significant increase in positive guest reviews and awards and a strong social media presence: Patrick Fritz, Feel Good Manager at Hotel Samerhof, draws a positive balance after three years.