Kägi Cooks

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This kitchen manual will turn anyone into a confident cook and host – from shopping to entertaining guests. Richard Kägi presents sensational new interpretations of popular classics: Caesar Salad, the perfect steak, sugo pomodoro, and rösti – but also surprising combinations such as burrata with orange salad, homemade vanilla essence, smoked tomatoes, and extravagant desserts.

Kägi is not only familiar with a number of tricks from the repertoire of star chefs, but also knows their particular spices, sauces, and marinades that make all the difference. Most important ingredients? Most important kitchen utensils? Help with choosing the matching wine? Rules for successful invitations and the art of being a good host? Kägi knows it all. And in between he tells us interesting stories about his adventures as a food scout – about the never-ending search for the best salumi, a vanilla drama in Madagascar, and sushi bliss in Tokyo.

Richard Kägi: Food scout searching the globe for culinary peculiarities. Being a gifted cook himself, he develops recipes for Globus Delicatessa, the largest retailer for high class products in Switzerland. Kägi writes op-eds for the NZZ on Sunday, organises tavolatas, and offers insights into his exciting life as a food scout via his blog.

»Richard Kägi is a globetrotter of good taste. A tireless explorer of the world of flavours! I have great respect for his work, and I am happy that he chose to share his knowledge with us.« – TANJA GRANDITS