Pure Pleasure

Andreas Caminada

  • The second book by the brilliant star chef from Graubünden
  • Self-confident cooking that makes use of all the 5 basic tastes
  • Astounding pictures of food, products, and people
swiss gourmetbook award 2021
ISBN: 978-3-03902-091-1
Cover: Hardcover
Extent: 240 pages
Weight: 1140 g
Format: 19.2 cm x 25 cm
106 colour photos, word count: 27,577
Right sold: All rights available
35,00 EUR

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What does a star chef think while preparing his dishes? How does he use different flavours in order to render his creations both light and refined? In his new cookbook, Andreas Caminada explains why acid is so important to him, what the word »umami« means, where his obsession with bitter taste comes from, what significance sweets have in his cuisine, and why salt is by far the most essential ingredient. About 50 recipes, from pickled trout with beetroot and smoky vinaigrette all the way to yeast cake with vanilla ice cream, invite us to cook and think. Because Caminada’s message is twofold: once you understand how harmony within a dish comes about, you can easily develop a number of variations to a given recipe. Photographer Gaudenz Danuser from Graubünden renders astonishing portraits of both food creations and extraordinary people – people who receive special food deliveries from Andreas Caminada.Andreas Caminadaruns his own restaurant and hotel at Chateau Schauenstein in Fürstenau, Domleschg (Graubünden), and has been awarded three Michelin stars and 19 points by Gault-Millau. In 2018, he opened the »Casa Caminada«. At his IGNIV restaurants in Bad Ragaz, St. Moritz, Zurich, and Bangkok he combines fine dining with an innovative sharing concept.Photos: Gaudenz DanusesText: Alexander KühnGraphics: Remo Caminada