Dienstag, 11. Februar 2014

"Von der Schale bis zum Kern"

Hey folks,

today I have a cookbook recommendation for you!
I just returned home after the book presentation Katja and I visited today. It took place at Babette's a lovely cookbook bookshop in Vienna's first district, where you can also eat lunch and buy spices and herbs. 

"Von der Schale bis zum Kern" (unfortunately it's only available in German) is the new recipe book by Bernadette Wörndl. The basic (but brilliant) idea behind the book that only features vegetarian recipes, is to use whole fruits or vegetables, not only parts of it. This simple (and very sustainable) thought lead to interesting new recipe ideas where also stones of apricots get cooked or a curry is made of a whole cauliflower (including stalk and leaves).
The numerous creative recipes (in alphabetical order according to the names of the vegetables and fruit) are beautifully illustrated by photographs by Austrian photographer Gunda Dittrich.

By the way, we also got a little foretaste of the recipes. They served crostini with goat cheese, tomato, blood orange jam, pepper and mint and these where actually the best crostinis I've ever tried. So it may be worth to take a deeper look into the book... ;)

Have a great evening!


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