My Alpine cuisine

Sven Wassmer

  • A young maître de cuisine of a new generation
  • High end cooking with unusual ingredients from the Alps
  • More than 40 recipes, produce portraits, stories, and technical details
ISBN: 978-3-03902-151-2
Cover: Hardcover
Extent: 240 pages
Format: 21 cm x 28.5 cm
colour photos, ribbon
Available: 10/2022
Right sold: All rights available
45,00 EUR

More Information

Sven Wassmer grew up in the Swiss lowlands but found his culinary home in the Alps. He celebrates the highest level of modern Alpine cooking at the restaurant »Memories« in Bad Ragaz. Char from Val Lumnezia, asparagus from Reichenau, or carrots from Domleschg – Sven Wassmer preferably works with ingredients from the Alpine region. His culinary art focuses on essentials, but with a broad horizon: he masterfully integrates ideas from the Far East or Scandinavia into his various dishes.This book presents Sven Wassmer's culinary art, his philosophy, and creative approach. It shows us what the word home means to him and focuses on the specialties of the Alps – from fir cone to mountain potato, from wagyu beef to capricorn. More than 40 recipes, rounded off by personal stories and technical specifications of various useful techniques that explain, among others, how to grow sourdough or how fermentation works.Sven Wassmer: One of the most renowned chefs of a new generation. He earned 18 Gault-Millau points and 2 Michelin stars as maître de cuisine. Before Bad Ragaz Wassmer worked at top restaurants in London, Vitznau, and Zurich.Photos: Lukas Lienhard