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Feinschmecker Bookazine “Green Kitchen”

Feinschmecker Bookazine “Green Kitchen”

 

Vegetables are very important today. Cooks incorporate almost forgotten treasures into their dishes.

The Feinschmecker bookazine “Green Kitchen” contains a wealth of suggestions. Chef Marianne Zunder has developed 80 vegetarian recipes that are arranged in the book according to the seasons. Soups and salads usher in spring - for example carrot soup with pea and chervil pesto or potato salad with salsa verde, mushrooms and egg. In summer, culinary holiday feelings go well, such as linguine with artichokes and olives or spiced cherry michel with rosemary and vanilla sauce.

Autumn presents itself as versatile with dishes such as beetroot and mushroom dumplings with sage and chestnut butter or yellow lentil chilli with corn and sweet potatoes. Herbs and spices enhance the taste in winter - for example savoy cabbage tart with tomato and walnut sprinkles or baked onions with quinoa and almond filling. Creative dishes with fish are also represented. Saffron tomato risotto with “smoked” prawns or pikeperch nuggets on paprika are just some of the examples.

The recipes are clearly described and should be easy to cook. Not only the old vegetables are explained. The reader also learns how vegetables and wine go together. Tips for buying and storing fruit and vegetables round off the successful bookazine.

Feinschmecker Bookazine “Green Kitchen”. Jahreszeitenverlag, Hamburg. 156 pages, 9.95 euros.

Norbert Krauss