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Port Culinaire No. Forty-Two
Port Culinaire No. Forty-One
Port Culinaire No. Forty
Port Culinaire No. Thirty-Nine
CHEFS®EVOLUTION No. THREE
Port Culinaire No. Thirty-Eight
Port Culinaire No. Thirty-Seven
Port Culinaire No. Thirty-Six
Port Culinaire No. Thirty-Five
Avantgarde Part Twenty-Six
Neighbourhood Restaurants
AEG Taste Academy
Australien Part Three
Port Culinaire No. Thirty-Four
Port Culinaire No. Thirty-Three
Port Culinaire No. Thirty-Two
Port Culinaire No. Thirty-One
CHEFS®EVOLUTION No. TWO
Port Culinaire No. Thirty
Port Culinaire No. Twenty-Nine
Port Culinaire No. Twenty-Eight
Port Culinaire No. Twenty-Seven
Port Culinaire No. Twenty-Six
Port Culinaire No. Twenty-Five
Port Culinaire No. Twenty-Four
Port Culinaire No. Twenty-Three
Port Culinaire No. Twenty-Two
CHEFS®EVOLUTION No. ONE
Port Culinaire No. Twenty-One
Port Culinaire No. Twenty
Port Culinaire No. Nineteen
Port Culinaire No. Eighteen
Port Culinaire No. Seventeen
Port Culinaire No. Sixteen
Port Culinaire No. Fifteen
Port Culinaire No. Fourteen
Port Culinaire No. Thirteen
Port Culinaire No. Twelve
Port Culinaire No. Eleven
Port Culinaire No. Ten
Port Culinaire No. Nine
Port Culinaire No. Eight
Port Culinaire No. Seven
Port Culinaire No. Six
Port Culinaire No. Five
Port Culinaire No. Four
Port Culinaire No. Three
Port Culinaire No. Two
Port Culinaire No. One
Port Culinaire No. Zero
Media-Informationen


Die Themen der Ausgabe Thirty-Five



Port Culinaire No. 35

Revolution im Köcheolymp

Avantgarde: Jürgen Dollase über Alexandre Gauthier

 

Neighbourhood Restaurants Vol. III

La Soupe Populaire by Tim Raue

 

AEG Taste Academy Vol. II

Kochkurse ganz neu definiert!

Der Vordenker Heiko Antoniewicz

 

Australien Part Three

Around Adelaide, David Swain, Fino

 

Transgourmet Master Class Wine & Food Pairing Part Two

Jan Hoffmann & Eva Pfaff-Düker, Marcin Szczepanczyk & Michael Schott

 

Wild at heart

der Weinmacher Dr. Martin Tesch

 

The matter of taste

Die Wine List Createurin Christine Parkinson, Hakkasan London

Kantonesische Küche mit Stern, Tong Chee Whee

 

Miele Tafelkünstler Bettina Seitz & Thomas Hildebrandt Kochschule Neumünster

 

Gestatten? Die Fjordforelle...

… und ihre Botschafter.

 

Märchenhaftes, Leopold Prinz von Bayern und sein majestätisches Bier.

Ralf Bos

 

Fleischeintopf für Unentschlossene

Evert Kornmayer

 

Programm CHEF-SACHE 2015

Cru-de-Cao-Award 2015

Sous Fresh “Chefs Inspirations Award” 2015 – In der Hauptrolle: Gemüse

Best of the Best Awards 2015

Let’s talk about revolution, Ralf Bos

Die Stars der CHEF-SACHE 2015: Grant Achatz, Jock Zonfrillo, Mitsuharu Tsumura, Magnus Ek, Stefan Wiesner, Massimo Bottura, Eric Menchon, Christian Bau, Sven Elverfeld

 

Gastautoren: Hanjo Wimmeroth, Dr. Nikolai Wojtko

 

196 Seiten, 24 x 28 cm, Preis: 19,90 Euro

ISBN 978-3-942051-75-0

Edition Port Culinaire


 
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