Terroir is the first cookbook from the very talented Harald Irka, the world's youngest Gault & Millau 3-toques chef from Saziani Stub‘n in the south of Styria, Austria. Irka's simple but intense style is inspired by Nordic cooking and the idea of making use of regional products and combining them in a unique way. Irka's dishes testify to extraordinary sensitivity and effortless genius in joining bold flavors; seemingly nonchalantly combined products, which condense into pure happiness on the palate. Terroir contains 60 recipes, divided into color-coded four seasons.
Terroir's clear structure and discreet use of typography, as well as the season-based images and pages help the reader navigate and find the right recipe. The stunning food photography by Marion Luttenberger communicates Irka's simple but intense style.
Hardcover. 200 pages. Size: 11 x 8 x 1 inches. In German.