How the best chefs in the world cook: The Ikarus restaurant in Hangar-7, with its top-notch gastronomy in a spectacular setting, has become a pilgrimage site for gourmets. Amidst historic airplanes and Formula 1 cars, guests are treated each month by a different international star chef selected by Executive Chef Martin Klein. "World Chefs at Ikarus" offers a behind-the-scenes look at the Michelin-starred restaurant in Hangar-7 at Salzburg Airport. Who are the chefs that surprise Ikarus guests with extraordinary dishes from around the globe? What ingredients and regional traditions do they bring from their home kitchens? - Haute Cuisine up close: Martin Klein's experiences with guest chefs at Ikarus and personal portraits of the chefs - Cooking like the star chefs: exclusive recipes, sophisticated preparation methods, and exquisite ingredients - A culinary journey around the world: Volume 6 of the successful series takes you into the restaurant kitchens of Singapore, Japan, Germany, Denmark, Spain, and France - A feast for all senses: A large-format picture book with over 300 pages and stunning food photography. For over 15 years, top chefs from around the world have been presenting their creations at the gourmet restaurant Ikarus. This year, among the guest chefs are "Asia's Best Female Chef 2018" Bee Satongun, who has revolutionized Thai cuisine, and Hiroyasu Kawate, who places great importance on seasonal products in his Tokyo kitchen. The Dutch quartet of Jannis Brevet, Jacob Jan Boerma, Richard van Oostenbrugge, and Michel van der Kroft brings a total of eight Michelin stars. This book is more than just a classic cookbook: take a peek over the shoulder of the international culinary elite, immerse yourself in the world of luxury restaurants, and test your cooking skills with the recipes of the star chefs.