Alles klar

This book showcases 80 recipes – from amuse-bouches and apéritif glasses to soups and appetizers, as well as main courses and desserts – presenting the attractive preparation and presentation of dishes in glassware. Serving dishes in glass not only allows for creating fantastic layering effects but also provides a unique tasting experience as the layers blend while eating. Recipes in glassware can be prepared in advance, are easy to make, and look sophisticated.

This book not only demonstrates how dishes can be effectively presented in glassware but also shows that over half of the recipes can be marinated, cooked, braised, or baked directly in the glassware. Glassware is particularly suitable for slow-cooking meat and fish at low temperatures in a vacuum (sous-vide method), which offers many advantages: the food remains juicy, vitamins and minerals are preserved, and the cooking process is straightforward. Baking and braising in glassware are also sophisticated techniques that add variety to the kitchen.

ISBN: 978-3-03800-473-8

Pages: 200

Exclusively available in German.