Andreas Caminada
- Unique recipes with fresh and salt water fish
- By the renowned 3-star cook
- Volume 4 of the successful heart book series
Cover: Hardcover
Extent: 224 pages
Weight: 1056 g
Format: 19.5 cm x 25.5 cm
92 colour photos, 14 b/w photos, ribbon, word count: 24,722
Right sold: All rights available42,00 EUR
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Andreas Caminada's underwater world!
In his latest book, Andreas Caminada focuses on fresh fish from streams, lakes, rivers, and oceans. The star chef went well beyond the borders of his homeland to look for the best fish, clams, and shellfish in order to give a comprehensive overview of fish cuisine. He created new recipes while enhancing some classical dishes, which lends a unique dynamic to this book.
Next to carefully portrayed dishes, from bouillabaisse to marinated trout, Caminada also explains the most relevant basic recipes, such as fish stock or beurre blanc. He takes the reader on a richly illustrated journey all the way from the Graubünden mountains to the Adriatic and the North Sea, the final destinations of the waters coming from some of Graubünden's mountain springs.
Andreas Caminada: runs his own restaurant and hotel at Chateau Schauenstein in Fürstenau, Domleschg. He has been awarded three Michelin stars and 19 points by GaultMillau. 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 Danuser
Graphics: Remo Caminada