My green Japanese cuisine, Stevan Paul (German Edition)
My green Japanese cuisine, Stevan Paul (German Edition)
- Vegetarian recipes for every day
- Everything vegetarian: ramen, miso, sushi and rice bowls, vegetable snacks, yakitori grill and sweets
- Bestselling cookbook author Stevan Paul shows over 80 vegetarian recipes
- A real feel-good kitchen, light and carefree, full of flavor - very simple and for every day!
- Numerous alternatives and variations invite you to combine recipes individually
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What makes My green Japanese cuisine, Stevan Paul (German Edition) different
Vegetarian recipes for every day Everything vegetarian: ramen, miso, sushi and rice bowls, vegetable snacks, yakitori grill and sweets. In over 80 vegetarian recipes, bestselling cookbook author Stevan Paul ("My Japanese Kitchen") shows the diversity and richness of green Japanese cuisine. A light and healthy cuisine that gives you energy and is easy to do in everyday life: with ingredients that are available everywhere. Numerous alternatives and variations invite you to combine recipes individually. For the first time, it is also explained how the clear world of flavors in Japan can also enrich our domestic cuisine. A real feel-good kitchen, light and carefree, full of flavor - very simple and for every day!
Authors and Photographers authors Stevan Paul, *1969, lives in Hamburg. In 1988 he learned the cooking trade from star chef Albert Bouley. From 1990 to 1995 he cooked in various kitchens that were distinguished by Gault Millau and Michelin. From 1995 to 2000 he had a permanent position at the Essen & Trink magazine at Gruner & Jahr Verlag. Stevan Paul has been working as a freelance journalist and author for editors and publishers since 2000, writing culinary texts, columns and travel reports for journals and magazines such as Effilee, the Süddeutsche Zeitung, DER FEINSCHMECKER and Mixology-Magazine. He is a radio columnist for Radio Bremen2 and a member of Slow Food and the Food Editors Club Germany. He is the author of numerous best-selling cookbooks, and as a literary narrator Stevan Paul has published two volumes of culinary cooking stories: Monsieur, der Lobster und ich - Stories from Cooking (mairisch Verlag, Hamburg, 2009) and Schlaraffenland. A book about the comfort of warm rice pudding, the art of cooking lentils and the vagaries of love. (mairisch Verlag, Hamburg, 2012) In autumn 2016 his novel "Der Große Glander" was published by Hamburg-based mairisch Verlag and in spring 2018 Stevan Paul's "Philosophy of Cooking" was published, with contributions from selected authors (mairisch Verlag 2018). Since 2008, Stevan Paul has been running one of the most widely read food blogs in German-speaking countries: NutriCulinary.com. photographers Andrea Thode was born in northern Italy in 1972, but has lived in Hamburg since his early childhood. After training as a photographer, he first practiced various professions before finally becoming a permanent photographer for the magazine Effilee Travel, reports and still lifes on the subject of food and drinking illustrated. Since 2012 he has been working passionately as a freelance photographer for various editorial offices and advertising clients with a focus on food.
Technical details
Capacity | 224 pages / 224 Seiten, Hölker Verlag; 1. Edition (31. März 2021) |
Material | Hardcover, German / Gebundene Ausgabe, Deutsch |
Dimensions | 21.3 x 2.5 x 27.1 cm |
weight | 1195g |
Note | ISBN-10 : 3881172475 / ISBN-13 : 978-3881172479 |
Delivery item(s)
1 x My green Japanese cuisine / 1 X Meine grüne japanische Küche