Best selling Guidebooks from Matthaes
On this page you'll find a ranking of the best Matthaes products in this category. To give you a quick overview, we've already ranked the most important information about the products for you.
1. Matthaes Querbeet
Jerusalem artichoke cream served with pear, eel, and pumpernickel, truffle and almond milk, beetroot tartare accompanied by passion fruit spheres and curry sticks... a garden full of culinary delights. At "Querbeet," vegetables are always the main attraction. Fish, meat, dairy products, and more complement the colorful tubers and roots to create an impressive taste experience – even in the desserts. In over 70 complex creations, Hubert Obendorfer demonstrates the symphony of enjoyment and diversity that lies in the preparation of these well-known vegetables. They just need to be rediscovered and revitalized. Hubert Obendorfer achieves this with an excellence that is unmatched. An accompanying guide to the ingredients completes this book. 70 excellent dishes featuring roots and tubers as the main component, from appetizers to desserts. Inspiring and informative.
2. Matthaes Private Dining
Star Cuisine at Home - Fine Dining in Private: over 70 delightful inspirations for unforgettable multi-course menus, presented by 2-star chef Heiko Nieder. Dishes that will impress your guests: Wagyu meatballs, green curry with shrimp, dried pear tart with dulce de leche ice cream. Stunning on the plate and easy to prepare: Heiko Nieder's star cuisine recipes will make you eager to try them all. Master every invitation effortlessly: with professional tips on preparation and timing, menu sequence, and selecting the right beverages. This will surprise your guests! Who doesn't know it: only an impressive menu makes a home dinner invitation perfect. Heiko Nieder, head chef at the 2-star gourmet temple "The Restaurant" in the legendary Zurich hotel "The Dolder Grand," will help you shine in front of your guests. His star cuisine for home offers a wonderful range of excellent dishes: over 70 recipes for appetizers and main courses, framed by breads and spreads, as well as delicious bites for the aperitif and extravagant desserts. What looks so grand in the beautiful photos can be easily recreated at home thanks to the detailed instructions and professional tips. Whether it's polenta bites with miso butter, shrimp carpaccio with green tomatoes, or beetroot BBQ with garden herbs – you can already look forward to the compliments from your guests! Star cuisine at home with top chef Heiko Nieder: 70 delightful inspirations that will impress your guests.
3. Matthaes Quay
In his restaurant "Quay" in Sydney, Peter Gilmore, listed among the top 30 chefs in the world by San Pellegrino, has returned to his roots. The focus of his creations is on the processing of fruits and vegetables, always in harmony with the natural lifecycle of each product. Inspired by the values of Asian cuisine, a deep connection to nature, respect for the seasons and traditions, and above all, a pursuit of perfection, Peter Gilmore follows his path. He masters the delicate interplay of texture, mouthfeel, harmony of flavors, and the overarching elegance of dish presentation. In his book, he has succeeded in capturing the philosophy of his work on paper. With a truly unique design, the tactile experience of various paper types, the artistic implementation, and the sensual photographs of his creations, the book becomes a true work of art that stands out in the current cookbook market.
4. Matthaes Wild
Wild: Nose to Tail. 70 extraordinary game recipes from top chef Wolfgang Müller and professional know-how for the proper handling of fresh game meat.
5. Matthaes Saucen
Brilliant Sauces – the cookbook by "Sauce God" Jens Rittmeyer. Over 80 excellent sauce recipes – extensively tested and precisely described. The perfect sauce for every dish: from classic dark gravy to light and cold sauces, as well as vegetarian options and quick alternatives. With a success guarantee: all important steps are detailed in image sequences. Learn from the professional: Which sauce goes with which dish? How can I save the sauce? What to do when time is short? No pleasure without sauce. As simple as they may look on the plate, sauces are the royal discipline in cooking. Jens Rittmeyer dedicates his entire passion to them in this wonderful sauce cookbook featuring over 80 excellent recipes. With the expertise of a star chef and precise instructions, he shows how to find the right sauce for every dish and prepare it successfully. All essential basics and techniques, such as roasting bones or emulsifying with butter, are described step by step in detailed photo sequences. Whether homemade stocks and jus, classics like hollandaise, spicy aioli, or delicate pasta sauces – Jens Rittmeyer wants to convey one thing above all: only patience and love for the smallest detail make a sauce perfect and the crowning glory of any meal. Create brilliant sauces with "Sauce God" Jens Rittmeyer: fundamentals, professional knowledge, and over 80 excellent recipes.
6. Matthaes Dna Ducasse
The star cuisine of the legendary Ducasse restaurants. 135 extraordinary recipes from the 3-star restaurants "Le Louis XV" in Monaco, "Le Plaza Athénée" in Paris, and "Alain Ducasse at The Dorchester" in London. A culinary delight with Ducasse DNA: modern French cuisine, conveyed by chefs Emmanuel Pilon, Amaury Bouhours, and Jean-Philippe Blondet. 500 magnificent pages in a stylish design invite you to dream, indulge, and recreate. A Michelin-starred cookbook full of high-class inspirations. A unique insight into Alain Ducasse's creative vision. Alain Ducasse, an award-winning and globally revered top chef, presents a uniquely beautiful and inspiring book. It celebrates the high enjoyment of modern French cuisine as conveyed by the chefs of the legendary Ducasse restaurants in Monaco, London, and Paris: Emmanuel Pilon, Amaury Bouhours, and Jean-Philippe Blondet. Drawing from a shared Ducasse-shaped DNA, each of them manages to leave individual marks and stories, which this extraordinary cookbook tells through 135 recipes. Whether it's green asparagus from Provence with cress and nori seaweed, langoustine with pistachio and caviar, or pumpkin, green anise, and yuzu granita: each creation embodies the culinary essence and individual style of the Ducasse DNA, captivating the senses and soul. 135 recipes from the star cuisine of the legendary Ducasse restaurants "Le Louis XV," "Le Plaza Athénée," and "Alain Ducasse at The Dorchester.".
7. Matthaes Sweet Gold 2
Those who think they know pralines should try those by Bernd Siefert and will discover that his pralines are extraordinary. They look like small gemstones of indulgence, are divine in taste, and leave you craving more. Marzipan is one of the most creative basic ingredients in pastry making. Bernd Siefert demonstrates step by step how small sculptures are created that adorn every cake, enhance the buffet, or are simply great for selling. Ice cream, behind this simple word lies a world of wonderful desserts with the most diverse ice cream creations. This second book in the series perfectly complements the first. Once again, his creations are masterful and indispensable for pastry chefs and patissiers. Albert Adrià, head pastry chef at El Bulli, Spain, says of the first book in the series: "Only Bernd Siefert can achieve something like this" – undoubtedly a gift for all.
8. Matthaes Allspice
Wahabi Nouri, a German star chef with Moroccan roots, is the owner and head chef of his own restaurant Piment in Hamburg. Growing up in Germany, his cuisine is heavily influenced by his North African homeland. In his first cookbook, he has succeeded in bridging the gap between classic French haute cuisine and authentic oriental country cooking. His book features a recipe for lamb loin with stuffed artichoke and Pommes Maximes, alongside a tajine of Sot l'y Laisse, as well as an interpretation of veal curry sausage or a Tarte Tatin. In addition to numerous classic base recipes, there are also recipes for Moroccan elements such as preserved lemon, charmoula, or couscous. A particularly delightful aspect of this unique cookbook is the photography: Wahabi Nouri traveled to Morocco with photographer Klaus Arras to capture the mood and atmosphere of the country, its markets, and kitchens. Combined with the stunning food photography, it creates a portrait of Nouri's work that showcases the influences that shape him. The whole is supported by a layout that subtly contributes to making the delicious sensuality of Wahabi Nouri's cuisine palpable.
