champion from the red us dot award: communication design 2010
and also the GOURMAND WORLD Cook book AWARD 2010
The development of Joachim Wissler’s new book
He's Germany’s highly decorated prepare – three Michelin stars, 19.5 points during Gault Millau, five Fs in Feinschmecker. Inside a recent survey countless cooks in Germany voted him their finest prepare.
After eight years, Joachim Wissler in the restaurant Vendme in Bensberg has introduced a brand new cook book to the market.
Which book has a high probability to become a milestone in recent German cuisine history.
Wissler’s culinary world has expanded in an exceptional speed within the last couple of years. “JW” will show the present condition of his breathtaking, ongoing developments. These developments are influenced greatly by Wissler’s incredible imaginativeness in addition to his technical mastery, and try to follow just one guideline: to focus on the fundamental.
In the book you'll find nearly 120 dishes - 120 precisely harmonized little culinary wonders. As each one of these dishes includes a number of different components, the quantity of individual recipes compares to 500. Each one is to locate on the dynamic website having a personal code.
The bathroom are arranged into five large menus. Four seem to be in line with the four seasons. One of these pertains to the “new classics” from the Vendme kitchen.
A unique part of the book may be the confident openness that Wissler describes the tiniest detail from the frequently very complicated creative process. This really is potentially the very first time that among the best cooks on the planet has provided his audience such detailed understanding of what really continues in the kitchen. The particular and simultaneously novel, unconventional optical appeal is underlined be images that didn't originate within the studio of the established professional photographer. These were actually taken by Erik Chmil.
“JW” is really a book which will surely constitute exceptional use to both professional cooks in addition to experienced amateurs.
As well as equally remarkable aesthetic value for buddies of sophisticated, creative food photography. “JW" is really a book that shouldn't be missing in almost any professional kitchen or cookery bookcase.
Date of publication: June 2010
Cost: Cost: 75 € plus this
Dimensions: 32 cm x 26 cm
Pictures: approximately. 250 pictures
Recipes: approximately. 500 recipes on the dynamic website having a personal code
