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Vegetarian winter cuisine

Reading Tip28.02.2018

Meatless dishes are becoming increasingly interesting, and this applies to the professional kitchen too. Because the demand and variety of recipes are growing, celebrity chef Paul Ivic has cooked his way to three Gault Millau chef’s hats in the Viennese restaurant Tian and revolutionized vegetable cuisine. He combines different flavors and culinary traditions with local, Mediterranean, Asian and oriental influences. His winter recipes include warming soups and stews, crisp winter salads, finger food, sweet trifles and drinks, and offer surprising and extraordinary stimuli full of vitamins and flavors.

Paul Ivic: Vegetarische Winterküche. 192 pages, 150 illustrations. Brandstätter Verlag, Vienna. ISBN 978-3-7106-0157-6. € 29.90

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