Pure Pleasure

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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 Caminada: Runs the restaurant »Chateau Schauenstein« in Fürstenau, Domleschg (Graubünden) – awarded with three Michelin stars and 19 points by GaultMillau – as well as the »Casa Caminada«. Through his brand IGNIV (Rhaeto-Romanic for »nest«) with restaurants in Switzerland and Bangkok he combines fine dining with an innovative sharing concept.

Photos: Gaudenz Danuses

Text: Alexander Kühn

Graphics: Remo Caminada