bau.steine
1st Edition
Published on 9. October 2018
Book
Hardback
360 pages
978-3-87515-431-3 (ISBN)
Description
Christian Bau is a chef of exceptional rank; head chef
and patron of Victor's Fine Dining at Schloss Berg in
Perl/Nennig for the last 20 years, honoured with three
Michelin stars for the last 13 years, Gault-Millau >Cook
of the Year< in 2018 and bearer of the German Order of
Merit. So, it's time to record the current state of his culinary art in 56 incomparable dishes - modern classics, they are shaped by their French basis as well as by Asian influences. But above all by an uncompromising obsession with detail.
28 excerpted dishes - Bau.Steine - comprehensibly illustrate the key components and essential principles of Bau's cuisine. Supplementary text by Dr. Christoph Wirtz guides one to a deeper insight into Christian Bau's culinary understanding. Lukas Kirchgasser's brilliant imagery makes this book into an aesthetic treat.
and patron of Victor's Fine Dining at Schloss Berg in
Perl/Nennig for the last 20 years, honoured with three
Michelin stars for the last 13 years, Gault-Millau >Cook
of the Year< in 2018 and bearer of the German Order of
Merit. So, it's time to record the current state of his culinary art in 56 incomparable dishes - modern classics, they are shaped by their French basis as well as by Asian influences. But above all by an uncompromising obsession with detail.
28 excerpted dishes - Bau.Steine - comprehensibly illustrate the key components and essential principles of Bau's cuisine. Supplementary text by Dr. Christoph Wirtz guides one to a deeper insight into Christian Bau's culinary understanding. Lukas Kirchgasser's brilliant imagery makes this book into an aesthetic treat.
More details
Person
Author
Christian Bau took over the kitchen of Victor's Fine Dining at Schloss Berg in 1998. In the same year he was awarded a Michelin star, the following year with two; a few years later with three. He quickly became one of the top 10 German cooking elite. Bau was able to achieve this because, in addition to talent, diligence and culinary instincts, he is also absolutely product-fixated and perfectionist, cooking a cosmopolitan cuisine while remaining understandable. His credo: "Do it with passion or not at all" he lives day by day.