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About this item
Highlights
- The summit of good taste For the tenth time, Executive Chef Martin Klein gives an exclusive behind-the-scenes look of Restaurant Ikarus, introducing the guest chefs of the year, explaining their extraordinary menus and showing how to recreate the dishes of the world's best chefs yourself.
- Author(s): Martin Klein
- 480 Pages
- Cooking + Food + Wine, Individual Chefs & Restaurants
Description
About the Book
For the tenth time, Executive Chef Martin Klein gives an exclusive behind-the-scenes look of Restaurant Ikarus, introducing the guest chefs of the year, explaining their extraordinary menus and showing how to recreate the dishes of the world's best chefs yourself.Book Synopsis
The summit of good taste For the tenth time, Executive Chef Martin Klein gives an exclusive behind-the-scenes look of Restaurant Ikarus, introducing the guest chefs of the year, explaining their extraordinary menus and showing how to recreate the dishes of the world's best chefs yourself. For twenty years, the best chefs in the world have come to the Salzburg Restaurant Ikarus in Hangar-7, which itself has been awarded two Michelin stars and is one of the best gourmet addresses in the country - with a unique concept worldwide: Every month, a different international culinary star takes over the kitchen and cooks together with Executive Chef Martin Klein and his team. The world's best chefs at Restaurant Ikarus talk about their career paths, their culinary philosophy, what has shaped them and their work - and show ambitious amateur chefs how to bring a piece of top culinary art home. The anniversary volume, celebrating the twenty-year existence of Hangar-7 and thus Restaurant Ikarus, shines with a diverse and high-profile selection of guest chefs: Among them are two-star chef Curtis Duffy, who brings some rock 'n' roll to Hangar-7 with his exciting, tension-filled cuisine, and three-star chef Kevin Fehling, whose guests all sit together at one table in a personal atmosphere. Also, a great Austrian who became a gastronomic par excellence in the USA found his way to Restaurant Ikarus as a guest chef: Wolfgang Puck.Dimensions (Overall): 13.25 Inches (H) x 10.0 Inches (W)
Suggested Age: 22 Years and Up
Number of Pages: 480
Genre: Cooking + Food + Wine
Sub-Genre: Individual Chefs & Restaurants
Publisher: Benevento
Format: Hardcover
Author: Martin Klein
Language: English
Street Date: March 25, 2025
TCIN: 94309203
UPC: 9783967041453
Item Number (DPCI): 247-47-3811
Origin: Made in the USA or Imported
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Shipping details
Estimated ship dimensions: 1 inches length x 10 inches width x 13.25 inches height
Estimated ship weight: 1 pounds
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