Kobe Desramaults
Published on 15. January 2018
Book
Hardback
280 pages
978-94-92677-29-7 (ISBN)
Description
This book is the result of a three-year period of intensive collaboration with Kobe Desramaults. It contains exceptional photographs by Stefaan Temmerman, Sarah Vitale and Piet De Kersgieter, together with forty-three 'food stories'. In these texts, Desramaults reveals the secrets behind the pure and authentic cuisine of 'In de Wulf' and 'Chambre Separee'.
Kobe Desramaults: "I want to keep experiencing the euphoria, every day, that there's something new. Because, for me, no matter how good a new creation is, a dish that was conceived two weeks ago is no longer 'alive'. Restlessness is the core of my life. The quest for enlightenment, on both a personal and professional level, is perpetual. You won't find actual recipes in this book, just stories about the origins of my dishes. I never write recipes down. My cooking doesn't follow a set formula because it is constantly evolving and inspired by the moment. Which is what everyone should aim for in the kitchen."
"A pilgrimage to a plate. For those who trek to the backwoods of Dranouter, Desramaults is quietly turning out some of the most exciting tasting menus in the world." - Tejal Rao in The New York Times on 'In de Wulf':
Text in English and Dutch.
Contents: 43 food stories plus interview-based text about the life and inspirations of Kobe Desramaults by Rik Van Puymbroeck.
Kobe Desramaults: "I want to keep experiencing the euphoria, every day, that there's something new. Because, for me, no matter how good a new creation is, a dish that was conceived two weeks ago is no longer 'alive'. Restlessness is the core of my life. The quest for enlightenment, on both a personal and professional level, is perpetual. You won't find actual recipes in this book, just stories about the origins of my dishes. I never write recipes down. My cooking doesn't follow a set formula because it is constantly evolving and inspired by the moment. Which is what everyone should aim for in the kitchen."
"A pilgrimage to a plate. For those who trek to the backwoods of Dranouter, Desramaults is quietly turning out some of the most exciting tasting menus in the world." - Tejal Rao in The New York Times on 'In de Wulf':
Text in English and Dutch.
Contents: 43 food stories plus interview-based text about the life and inspirations of Kobe Desramaults by Rik Van Puymbroeck.
More details
Language
Dutch
English
Place of publication
Lichtervelde
Belgium
Illustrations
110 Illustrations, black and white; 50 Illustrations, color
Dimensions
Height: 290 mm
Width: 248 mm
Weight
1940 gr
ISBN-13
978-94-92677-29-7 (9789492677297)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Kobe Desramaults is a Belgian Michelin-starred chef. He became famous with his restaurant 'In de Wulf', which he deliberately closed at the summit of its success. Today he runs 'Chambre Separee' in Ghent and is the owner of 'De Superette', also in Ghent. Desramaults did not graduate as a professional chef, but started cooking at the age of 17 and held internships at, amongst others, Oud Sluis (Sergio Herman) and Comerc 24 in Barcelona. In 2005 he received his first Michelin star, at the age of 25.
Content
Contents: 43 food stories plus interview-based text about the life and inspirations of Kobe Desramaults by Rik Van Puymbroeck.