Roh! A new definition of raw food
With Roh! we get back to our culinary roots, before the “discovery“ of fire. In this book, the trend topic of crudités is experiencing a relaunch and a renaissance, including all that goes along with it. Hubertus Tzschirner and Thomas A. Vilgis shed a whole new light on this topic, clarifying certain aspects and adapting original concepts for today’s kitchen techniques and thus for the plates to be served to our guests. Again, both experts put science face to face with current culinary art. Their concentrated, well-founded expertise and state-of-the-art products as well as their contemporary, original recipes give rise to a completely new dimension of Roh! Moreover, the reader is introduced to the necessary background knowledge on keeping vitamins, getting informed about appropriate nutrition, health-related intolerances and also potential risks arising from a crudités-based diet. This book is the new standard volume on the topic of raw food- the latest lifestyle trend from the US. Roh! defines raw food right from scratch – in well-founded scientific terms, brilliantly set into scene, almost beyond reach in taste and texture.
• Award winning quality – gold medal GAD 2015
• Winner of the GOURMAND WORLD COOKBOOK AWARDS 2015 for best cookbook photography in Germany!
• Raw-Food is the new lifestyle-trend in the USA
• Raw! The new definition of raw food, scientifically founded, brilliantly photographed, unrivalled in taste and texture
• More than 60 creative raw-food recipes, divided into several product groups, from fish over meat to vegetables and fruit
Hubertus Tzschirner (oJ) – Since the beginning of 2010, Hubertus Tzschirner presents his workshops and seminars on fairs around the world, revolving around the main topic of his Innovative Cuisine – “Sous-Vide”. From the identifying of processes to the implementation of new techniques into old cooking procedures, Hubertus Tzschirner teaches master cooks and chefs a new definition of culinary indulgence and taste in his courses.
Prof. Dr. Thomas A. Vilgis (o.r.) received his doctorate in physics from the university of Ulm, wrote his habilitation treatise at Mainz university and held post-doctoral positions in Cambridge (UK), London and Strasbourg. He was head of a work group for statistical physics of soft matter at the Max Planck Institute for Polymer Research, as well as head of a experimental group for “soft matter food science”. He is co-editor of the magazine “Journal Culinaire – culture and science of eating” and has published several books on the science of cooking and the physics and chemistry of food.
Daniel Esswein – Daniel lives and works as a photographer in Frankfurt/Main. Daniel is responsible for the food-photography on numerous cookbooks. Apart from 4 GAD Gold-medals he has won the „Gourmand World Cookbook Award“ for the best cookbook photography in Germany twice and in 2015 he was on the “Gourmand” short list for the worlds best cookbook photography.
Apart from that, Daniel works as a photographer for the food industry, food trade, gastronomy as well as for various magazines.