864 pages in two volumes, the result of eight years of research and 30,000 kilometres travelled in France. The numbers alone command respect. Especially since the US journalist Jon Bonné is no stranger to Europe.…
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Wine is in crisis. As a product in itself, in production and also in consumption. Alcohol has come under considerable neo-prohibitive pressure,…
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In 2016, the volume “Das Beste vom Geflügel” (The Best of Poultry) was published in the SZ Gourmet Edition series, a cooperation…
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Veronika Settele can tell stories. About gift cows from Mennonite donor associations in the young Federal Republic, the “Chicken War” between Germany…
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In 2017, Tre Torri Publishers teamed up with food magazine “Beef!” to debut the volume “Raw.” I myself was responsible for the…
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For 25 years, from 1992 to 2017, Harald Wohlfahrt’s cuisine was awarded three stars in the Michelin Guide. Beyond that, however, he…
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An annually updated overview and evaluation of as many relevant wines of a country as possible: That is the promise of a…
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For three decades – from August 28, 1991, to October 24, 2020 – Hans Haas cooked at Munich’s “Tantris” and turned the…
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“This book is not a reference book or compendium. Or at least not in the first place. It aims to show what…
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