It is impossible to imagine Andreas Caminada's culinary world without the garden at Schauenstein Castle. Created as a sustainable permaculture, it provides the top chef with vegetables, fruit and herbs. It inspires him to create the extraordinary from the inconspicuous.
In this book, the garden also stands for healthy soil, old varieties and the art of preservation. Caminada shows with his recipes: Vegetarian cuisine surprises if you pay the necessary attention to the products and know which ingredients bring out the advantages of a variety. A sour counterpart makes the earthy-sweet rim the star, kohlrabi harmonizes with saffron.
Dishes with depth do not always call for meat. Complex flavors can also be created with vegetables or mushrooms - especially when smoke is involved.
The dishes are sophisticated and yet easy to implement for amateur cooks.
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