Makers Bible Crafting Cuisine inspires those who love to spend time in the kitchen, cook with hand and heart, try new things and celebrate a consciously prepared meal in good company. This time it is for those who passionately cook and appreciate using the best handmade tools and ingredients. This book inspires on 352 pages with over 130 makers and crafters.
Five chapters guide the reader from the field and garden to the kitchen, where things get cut and heated, with various interesting devices, we open the pantry on all things storable, stock up the bar cabinet and finally serve and celebrate food consciously prepared, whether it’ll be simply toasted sandwiches or a five course dinner.
Foodies, connaisseurs and gourmands — admittingly this book is not for beginners. It is rather a book for hobby chefs and hosts who like to get to the next level. And to the source: All relevant makers and crafters are accompanied by QR codes that lead the reader directly to the source, the makers’ online presence.
Less meat, more veg. Culinary tastes are constantly evolving, and we evolve with them. Vegetarianism and veganism are now at the heart of many restaurant menus and shopping lists. Alcohol-, gluten- and lactose-free products have long since shed the label “alternative”. Seasonality and localism have become increasingly important to eco-conscious chefs and consumers, but creative fusion of cuisines and techniques – across countries and continents – will always provide a healthy cross-fertilisation of ideas that whizz tradition and innovation through the cultural blender.
Feature articles, based on interviews with makers tell us about the quality a true original embraces, whether it’ll be an artisan copyright protected innovation, such as the Feuerring or maintaining a crafting tradition looking back at a 100 years history, such as those of La Marzocco. We spoke to the kitchen planners and builders of Dross & Schaffer about the role the kitchen has in today’s architecture and today’s families.
Makers Bible Crafting Cuisine
352 pages, hardcover
24 cm x 16 cm
English
Printed on IGEPA Salser touch
ISBN: 978-3-00-076749-4
incl. 7% VAT
plus Shipping Costs
JOURNAL. What you might want to know…
Doing something by hand can change a lot. Buying something handmade out of conviction can do the same. It changes – or has already changed – the way we think. Especially when it comes to our food. What do we buy? Who made it? What can we perhaps grow ourselves? How do our actions and decisions change, first ourselves, then our purchases, then the landscape?
Every sourdough – that culture of lactic acid bacteria and yeast in a mixture of flour and water – is unique, like a fingerprint, because in every region there are individual bacteria in the air that give each loaf its very own flavour. One person who knows more about the infinite variety of sourdough cultures than most – whose culture is culture, so to speak – is the Belgian Karl De Smedt, keeper and archivist of Europe’s only sourdough library.
It’s virtually impossible to miss Julius Brantner Brothandwerk if you’re a fan of baked goods and find yourself in Munich. The charming Swabian baker has recently opened his second location, the first being such a success. With his team working transparently behind large glass windows, Julius strives to make “honest and trustworthy handling of all ingredients and processes accessible,” he says. Unsurprisingly, locals and tourists flock to the shopfront to sample their aromatic bread and delectable treats.
SHOP. Our latest releases….
FINDER. Find your maker…
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The Victorinox Wine Master, a close relative to the Swiss Army Knife, is the perfect tool for uncorking wine outdoors. Equipped with a wooden handle, foil removal blade, long screw,...
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The Victorinox Wine Master, a close relative to the Swiss Army Knife, is the perfect tool for uncorking wine outdoors. Equipped with a wooden handle, foil removal blade, long screw, two-lever lifter, and a long knife blade for slicing, it’s
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O-Lyfe, based in California, redefines kitchen tools, turning them into functional art pieces. Their product line includes meticulously designed items like corkscrews, bottle openers, and ice cream spoons, all crafted...
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O-Lyfe, based in California, redefines kitchen tools, turning them into functional art pieces. Their product line includes meticulously designed items like corkscrews, bottle openers, and ice cream spoons, all crafted with precision and elegance. With a commitment to timelessness, O-Lyfe’s
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This London-based agency merges design and ecology through material innovation and experimental fabrication. Founded by Fabio Hendry and Seongil Choi, it redefines our built environment by emphasizing materiality.
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This London-based agency merges design and ecology through material innovation and experimental fabrication. Founded by Fabio Hendry and Seongil Choi, it redefines our built environment by emphasizing materiality.
Martin Schönleitner is one of 17 fishermen at Lake Chiemsee. Together with wife Verena Stephan they both run Chiemseefischerei Stephan, a family business for 400 years. Their ancestors had started their venture at Lake Constance. For three generations (at the present site) the Stepahn family lives and fishes at Lake Chiemsee, Prien am Chiemsee to be precise.
The tailor-made suit is still considered the highest-quality and most individual version of the garment. German men’s tailors work in the awareness of covering a particularly wide range of the demands their profession places on them.
Laurenz Stockner’s artisanal work focuses on the production of driven metal bowls. For that he has been taught classic drawing and the art of goldsmithing.
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