Raw material – instructions on how to effectively refine perceived unspectacular ingredients:
By Heiko Antoniewicz - one of Germany’s most innovate chefs - in cooperation with Adrien Hurnungee. He dedicates his newest work to the product i.e. the raw material. The subtitle reveals that it is mostly about the unknown, seasonal and collected ingredients. Unknown such as Chayote, Japanese knotweed or Bo Chau, seasonal and collected like sorb-tree fruit, thistle stalks, burnet and yellow archangel, just to list a few of the nearly 200 ingredients. As to be expected, the recipes are modern, creative, unusual and absolutely star-quality.