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The book cover
Culinary legend Hans Haas | Book presentation Today I'd like to introduce you to a new book. One that should bring pure culinary joy to every Munich resident and every gourmet among you. I'm talking about "The Culinary Legend Hans Haas," published at the end of June 2016, which is part of the "Gourmet Edition – Standard Works of Contemporary Cuisine." Gourmet Edition is the Süddeutsche Zeitung Edition's own book series. Tre Torri Publishing, This book is dedicated to the great pioneers and mentors of cuisine and the culinary legends of our time. One of them is Hans Haas, head chef of the Michelin-starred restaurant Tantris in Munich since 1991. And that's precisely where it all began: the miracle of German haute cuisine, together with Hans Haas, arguably one of the most first-class and best chefs in the world. Not only because I'm a Tantris fan, but also because of this, I'm especially looking forward to this book, the recipes, the interview, and the insights and impressions into the world of Hans Haas.
One of numerous recipe motifs in the book
The legendary chef Hans Haas
This 240-page hardcover book presents 35 wonderful recipes from the exceptional chef and offers a glimpse into Hans Haas's life through an extensive interview – both as a chef and as a private individual. A comprehensive and personal interview with him is included in the book. In it, he recounts how his love of cooking developed, the obstacles he had to overcome, and the challenges he faced. The book also reveals where Haas still sources high-quality ingredients and how he manages stress and inner peace in his daily life.
The recipes mentioned in the book (e.g., whole roasted suckling pig, scallops with rum sauce and Jerusalem artichoke purée, or stuffed turbot fillet) aren't solely about "how to cook," but rather about "why to cook it exactly that way." Each recipe is accompanied by a short essay that further highlights the unique characteristics and refinements of Hans Haas's cuisine and cooking style. The mouthwatering photographs in the book depict the dishes as you would experience them as a guest at Tantris in Munich. Haas rarely uses more than three or four ingredients in his creations, demonstrating once again that each ingredient should be the star of the show. Every plate, every recipe, is a culinary synergy of blissful effect and aromatic delight – palpable with every bite. I can only confirm this from a culinary perspective.
Essays by Hans Haas in the book
Sure, the book serves as a cookbook, but it's much more than that—it's a journey back in time, offering a fresh perspective on diverse cooking methods, creations, and recipes. Many techniques you might regularly use in your cooking were invented, refined, and perfected by Hans Haas. You'll learn more about them in the book.
This book truly inspired me to browse, gain a deeper understanding, and acquire new knowledge. Anyone who enjoys cooking, whether professionally or personally, and appreciates beautiful (and of course delicious) things, should definitely take a look. The introductory text, interviews, recipes, and essays are all written in an easily understandable style, making them a pleasure to read and explore. I'm delighted that "The Culinary Legend Hans Haas" has found a permanent place on my bookshelf, and I've gained a new perspective on the diverse world of gourmet cuisine.
One of 35 recipes in the book
The Gourmet Edition, by the way, was launched in cooperation with the Süddeutsche Zeitung in autumn 2015 with the following works:
1. The Kitchen Bible, an encyclopedia of culinary arts – The universal reference work for questions about food, drink and healthy living.
2. German Classics – a cookbook that presents well-known classic recipes in both a simple and an ingeniously culinary version.
3. The Recipe book for pork It showcases the best recipes, such as Metzelsupp, Leberknödel, bratene Wadenbeine and much more.
Have fun!
Bibliographic data:
Book presentation by: The legendary chef Hans Haas
Publishing house: Tre Torri
Editor: Süddeutsche Zeitung Edition
Key facts: Hardcover with numerous photos, interview and recipes, portrait format, 240 pages, €39.90
Sample text (scroll down a little after clicking)
You can buy the book "The Culinary Legend Hans Haas"„ directly via Tre Torri Verlag.
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