Cuisine Foreword Teneues Now Presents Exceptional Books for Gourmets, Foodies, and All Creators of Fine Cuisine

CUISINE FOREWORD TENEUES NOW PRESENTS EXCEPTIONAL BOOKS FOR GOURMETS, FOODIES, AND ALL CREATORS OF FINE CUISINE

by Hendrik teNeues und Regina Denk

teNeues has consistently championed all the best things in program. We reveal how versatile matcha is for use in cooking, life. We focus our expertise on lifestyle themes like fashion, baking, and infusions. In Feeding the Future, the English nutri- design, photography, and much more. Since Fall 2015, tionist, Lohralee Astor, describes how to cook healthy and we have renewed our enthusiasm for food culture – in true delicious food for children – the former model and mother of teNeues style, with a passion for innovation and distinctive three is well informed about her subject! flair. Our preview on the following pages offers step-by-step introduction to some delicious recipes that you are welcome to We also invite you on alluring culinary tours across the Alps, try at home! Ireland, and South Africa. And to Greece. For the fascinating new book by Princess Tatiana Blatnik of Greece, her famous Veritable taste indulgences – and naturally, they’re healthy – friends, like Armani and Diane von Furstenberg, have revealed are in the spotlight for our leading titles. Vegan Cuisine, a mas- the secrets of their favorite recipes featuring Greek cuisine. We terful cookbook by top chef Jean-Christian Jury, features over present further details of all these intriguing books below. 800 recipes with mouthwatering vegan dishes and inspiration- Whether you have a gift in mind, just want to experiment with al food photography. In The Mix introduces health food chef new recipes, or simply to tantalize the tastebuds, the new fine and nutrition expert, Liora Bels, with up-to-date and coveted food book program from teNeues offers something for every- recipes to prove that the blender is really the star of the show. one – from amateur cooks to gourmet chefs. Matcha, the new cult superfood, is the green highlight for the Bon appétit and enjoy browsing!

More Than Just a Blender As a Health Food Chef, Liora Bels advocates a farm-to-table lifestyle full of plant-based ingredients As a Health Food Chef, Liora Bels advocates a farm-to-table lifestyle full of plant-based ingredients in their most natural state. To accomplish this for herself and her clients, Liora relies on the powerful in their most natural state. To accomplish this for herself and her clients, Liora relies on the powerful performance of Vitamix machines. The high-performance blenders whip velvety shakes and performance of Vitamix machines. The high-performance blenders whip velvety shakes and smoothies, refreshing sorbets, hot and cold soups, and crowd-pleasing dips in seconds. Creating smoothies, refreshing sorbets, hot and cold soups, and crowd-pleasing dips in seconds. Creating healthy meals with flavourful variety has never been easier. healthy meals with flavourful variety has never been easier.

Learn more at vitamix.co.uk | vitamix.com Hendrik teNeues, Publisher Regina Denk, Editor-in-Chief Learn more at vitamix.co.uk | vitamix.com CONTENT teNeues for Gourmets 2016

Content 1

TITLE

Vegan Cuisine 4–9 A Taste of Greece – Recipes, Cuisine & Culture 10–15 Good to Glow – Feel-Good-Food 16–19 Feeding the Future – Clean Eating for Children & Families 20–23 The Mix – The Joy of Plant-Based Cuisine 24–27 Bowl Stories 28–31 Matcha – The Cookbook 32–35 Living off the Land – Ireland´s Kitchen 36–39 Alpine Cuisine … and Local Lore 40–41 The Grand Châteaux of Bordeaux 42–45

Frontcover: © Jörg Lehmann, p. 1: © teNeues Media GmbH & Co. KG, p. 2: © Ben Donath (rechts) , pp. 4–9: © Jörg Lehmann, pp. 11-12 and 14: © Antonios Mitsopoulos, p. 13: Prinz Nikolaos von Griechenland, p. 17: (left) © Shutterstock.com/zi3000, (top) © Shuttestock.com/B. and E. Dudzinscy, (bottom) © Patrycia Lukas, p. 18: © Patrycia Lukas, pp. 19-22: © Patrycia Lukas, pp. 24-27: © 2016 Mirjam Knickriem. All rights reserved., pp. 28-31: Ben Donath & Viola Molzen, pp. 32-35: Patrycia Lukas, pp. 36-39: © Oliver Pohlmann; recipes by Dorothea Waydsch, Federica Fele and Screebe House Chef Trevor James Down, p. 40: shutterstock/ZairaZarotti, p. 41: (left) shutterstock/ LaMiaFotografia (right) © ALPS, p. 42-45 © Johannes Grau, Hamburg and Marco Grundt, Hamburg for FINE Das Weinmagazin, backcover: © Patrycia Lukas. VEGAN CUISINE JEAN JURY & JOERG LEHMANN

The trend of cooking and eating without using animal for anyone who loves to cook, whether they are full-time products has been around for many years and is gaining or only part-time vegans. Dishes range from classic appe- in popularity. Vegan cuisine is healthy, versatile, and tizers, filling main dishes sure to satisfy everyone, and international. It can hold its own in terms of artistry, lacks sinfully delicious dessertsto vegan cheese, bread, soups, nothing found in traditional haute cuisine, and it is no smoothies, and many special dishes that will surprise more complicated to cook. How this is possible, and how even seasoned vegan cooks. Worldrenowned food amazing these dishes look on the plate, is the subject of photographer Joerg Lehmann provides the perfect stage the unique Vegan Cuisine. You will find over 800 recipes, for culinary star dishes like Asian seaweed salad, vegan collected and curated by top chef Jean Jury, who was an croissants, and the incredible Mano Verde Chocolate Tart. extremely successful vegan chef for many years, most Vegan cuisine has never been so beautiful and recently at the Mano Verde in Berlin. The book is a life’s appealing. work of recipes, an homage to green cooking, and a must

Sweet Potato Soup with Pistachio Cream Blood Orange & Strawberry Soup

1 tbsp olive oil Heat the oil in a saucepan over medium heat. 350 g strawberries, thinly sliced Combine the sliced strawberries, lime juice and 1 onion, peeled and chopped Add the onion and cook for 4–5 minutes until 2 tsp lime juice chili powder. Blend the strawberry mixture, 1 garlic clove, peeled and chopped softened, then add the garlic and cook 1 minute 1 tsp chili powder yogurt and blood orange juice in a high-speed more. Stir in the sweet potatoes, turmeric, 150 g vanilla soy yogurt 3 sweet potatoes, peeled and chopped blender. Add agave or maple syrup to taste. coriander, and chili flakes and cook for 2 minutes. 350 ml fresh blood orange juice 1 tsp turmeric Refrigerate for 2 hours before serving in deep Pour in the broth and bring to a boil, then reduce Agave syrup or maple syrup 1 tsp ground coriander seeds bowls, garnished with chopped mint leaves and the heat and simmer for 10 minutes until the 25 g chopped mint leaves to garnish 2 tsp dried chili flakes raspberries. sweet potatoes are tender. Transfer to a food 30 g raspberries to garnish 3¼ cups/750 ml vegetable broth processor and blend until smooth. To serve, pour 4 tbsp soy cream the soup into 2 bowls, drizzle with the soy cream,

2/3 cup/80 g shelled pistachios, finely chopped and garnish with chopped pistachios.

Miso Soup with Shiitake Mushrooms Almond Soup with Croutons

Heat the oil in a saucepan and fry the onions 4 tbsp/60 g vegan margarine For the soup, melt the margarine in a saucepan 4 tbsp vegetable oil for 3–4 minutes. Add the garlic and continue 1 garlic clove, crushed over medium heat. Add the garlic and sauté 1 onion, peeled and finely chopped cooking 2–3 minutes over medium heat. Add 2 cups/500 ml hot vegetable broth until softened. Pour in the broth, soy cream 4 garlic cloves, peeled and minced the vegetable broth, ginger, tamari or soy sauce, ¾ cup + 1 tbsp/200 ml soy cream and almonds, and simmer for 8 minutes. 4¼ cups/1 l vegetable broth and sesame oil to the pan and bring to a simmer. 1¾ cups/250 g whole almonds, toasted and finely Mix with a high-speed blender until smooth ½ oz/15 g ginger, peeled and grated Stir in the shiitake mushrooms, cover the pan, chopped and pour into a bowl. 4 tbsp soy sauce or tamari and simmer for 5 minutes until the mushrooms 1 tbsp sesame oil are cooked. Add the broccoli and simmer 5–8 4 tbsp cold-pressed olive oil While the soup is simmering, make the croutons. Scant 4 oz/100 g shiitake mushrooms minutes until the vegetable are tender. Ladle the 4 slices white sandwich bread, crusts removed, Heat the olive oil in a frying pan and add the 3 oz/80 g broccoli broth into 4 bowls and dissolve 1 tbsp miso in cut in cubes bread cubes, stirring to coat them in oil. Gently 4 tbsp white miso paste each serving while still hot. Salt and pepper fry until golden on all sides. Season with salt and 2 tbsp chopped parsley pepper and sprinkle with the parsley. Top the soup with the croutons just before serving.

Chef’s tip: The croutons can be replaced with freshly sautéed slivered almonds, also sprinkled on top of the soup just before serving.

023

5 3 24.5 x 34 cm / 9 /8 x 13 /8 in. • Vegan cuisine like you have never seen it before 496 pp. • A comprehensive compendium with 800 recipes Hardcover divided into 8 categories from master vegan chef, 130 color photographs Jean Jury English Europe: September 2016 / Overseas: October 2016 • Easy to cook for yourself, but also includes more ISBN 978-3-8327-3376-6 challenging recipes for advanced cooks € 98 $ 125 £ 80

9 783832 733766 5 Sweet Potato Soup with Pistachio Cream Blood Orange & Strawberry Soup

2/3 cup/80 g shelled pistachios, finely chopped and garnish with chopped pistachios.

Miso Soup with Shiitake Mushrooms Almond Soup with Croutons

Chef’s tip: The croutons can be replaced with freshly sautéed slivered almonds, also sprinkled on top of the soup just before serving.

023 Mushroom & Walnut Soup

4 tsp vegan margarine In a large saucepan, heat the margarine and 1 tbsp hazelnut oil hazelnut oil. Add the shallot, garlic, and celery 1 shallot, peeled and finely chopped and cook over medium heat for 5 minutes. Add 2 garlic cloves, peeled and minced the mushrooms, potato, rosemary, and bay leaf 1 celery stalk, minced and cook another 5 minutes. Stir in the wine, 12 oz/350 g shiitake mushrooms or chanterelles then season with the nutmeg, cinnamon, paprika, (in season), cleaned and sliced chili powder, and salt and pepper to taste. Bring 1 potato, peeled and diced to a boil, then reduce the heat to medium and 1 rosemary sprig simmer for 5 minutes. 1 bay leaf ½ cup/120 ml dry white wine Pour in the vegetable broth, cover the pan, and ½ tsp ground nutmeg simmer for 15 minutes. In a food processor or ½ tsp ground cinnamon high-speed blender, pulse the walnuts until they ½ tsp sweet paprika are finely chopped. Set them aside. Remove the 3 cups/700 ml vegetable broth bay leaf and rosemary from the soup. Stir in Scant 1 cup/100 g walnuts the cream and mix well. Adjust the seasoning

2/3 cup/150 ml soy cream as needed. Serve the soup in deep soup bowls, 1 tsp Espelette chili pepper powder decorated with chopped walnuts and sprinkled salt and pepper with the chili pepper powder.

023 8 A TASTE OF GREECE RECIPES, CUISINE & CULTURE HRH PRINCESS TATIANA & DIANA FARR LOUIS

Food. It fuels our body and nourishes our soul. Shared, it with this beautiful Mediterranean country and shed light fosters a mysterious sense of intimacy, even among on its multifaceted appeal. Their stories and recipes illus- strangers. Universal, it remains unique to each country, an trated by stunning photos will give you a real appreciation essential element of the cultural heritage that links of Greek cuisine, age-old traditions, and a fascinating present and past through traditions and memories. contemporary culture. We trust that you will become as A single bite can transport us both round the world and enamored of the country and its people as they are! back in time. What else but food can awaken and create such lasting memories and deep emotions? It is not by chance that, for A Taste of Greece, 37 well-known international personalities have chosen to share their favorite local food recipes to give life to their personal connection

4 Pour the broth over the stuffed leaves and Slowly add some hot broth from the pan, Stuffed Grape Leaves place an old plate on top of them (this keeps a ladleful at a time, beating constantly. them from moving). Bring the liquid to a boil, Ντολμάδes ․ Dolmades then cover, reduce the heat, and cook for 45 Return it to the pan with the dolmades The sauce should be fluffy and foamy. minutes to 1 hour. and shake—don’t stir—to distribute it. Serve. 5 i Everybody loves dolmades, and there are almost as many versions as there are cooks. The name For the egg-lemon sauce: When the dolmades For a vegetarian version, omit the meat, comes from the Turkish verb that means “to stuff,” and you will also find dolmades made from are cooked, beat the eggs in a medium-sized increase the rice to 1 cup, and use vegetable cabbage, chard, and lettuce leaves, as well as zucchini flowers, though grape leaves are the only ones bowl and and beat in the lemon juice. broth in place of the chicken broth. that Greek cooks freeze or dry for use in the off-season. Grape leaves that have been preserved in brine are available at Greek and Middle Eastern groceries, or in the international aisle of large supermarkets.

1 Ingredients (Serves 6 to 8) Bring a large pot of water to a boil. Rinse the grape leaves well under running water and then boil them for about 3 minutes. ✴ 1 (14- to 16-oz/400- to 455-g) jar Drain in a colander and spread out on paper grape leaves in brine or 50 fresh grape leaves or dish towels to dry. Remove any hard stems. ✴ ¼ cup/60 ml olive oil (Fresh grape leaves need no rinsing but ✴ 1 lb/500 g ground sirloin or ground turkey should be similarly parboiled and drained.) ✴ 2 eggs, beaten 2 ✴ 1 onion, chopped Heat the oil in a large skillet over medium ✴ ½ cup/100 g long-grain rice heat, add the meat, and cook, stirring, ✴ ¼ cup/15 g chopped fresh parsley until it loses all traces of pink. Transfer ✴ 1 tbsp chopped fresh mint the meat to a large bowl and let cool slightly, ✴ salt and freshly ground black pepper then add the eggs, onion, rice, parsley, ✴ 4 cups/960 ml chicken broth mint, and salt and pepper to taste. Stir until thoroughly combined. Egg-Lemon sauce 3 ✴ 3 eggs Arrange any torn grape leaves in the bottom ✴ Juice of 3 lemons of a large pot or Dutch oven. Place several leaves on the counter, shiny side down, with the stem end closest to you. Put a teaspoon

the 2 sides over it, and then roll it toward of the filling near the base of each leaf, fold the tip, to make a small cylindrical packet. Place seam-side down in the pot, and repeat

them in the pot as you go. Don’t worry about with the remaining filling and leaves, layering making them perfect. They won’t fall apart if you pack them close together.

26 | BoB Costas BoB Costas | 27

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Greek Hamburgers Μπιφτέκια σχάρας ․ Biftekia scharas

1 ingredients (Serves 4) Heat the oil in a large skillet over medium- high heat, add the onion, and cook, stirring until translucent, about 4 minutes. Transfer ✴ 3 tbsp olive oil to a large bowl and let cool completely. ✴ 1 large white onion, coarsely grated Add the beef, lamb, breadcrumbs, tomato, ✴ 1 lb/500 g ground beef pepper (if using), olives, egg, parsley, ✴ 3 oz/100 g ground lamb mustard, vinegar, garlic powder, and oregano ✴ 1½ cups/70 g fresh breadcrumbs and season with salt and pepper to taste. ✴ 1 tomato, coarsely grated, skin discarded Mix and knead with your hands until ✴ 1 roasted red Florina or bell pepper, thoroughly blended. Cover and refrigerate diced (optional) for 30 minutes or more. ✴ 8 pitted black olives, quartered 2 ✴ 1 egg, beaten Preheat a gas or charcoal grill (or heat the ✴ 1 tbsp finely chopped fresh parsley broiler). Form the meat mixture into either ✴ 1 tbsp mustard small, thin patties (43⁄ ounces/125 g) ✴ 1 tsp vinegar or large, thick patties (8 ounces/225 g). ✴ ¼ tsp garlic powder 8 Place the patties on the grill and cook ✴ ¼ tsp dried oregano to your desired doneness. The length of time ✴ salt and freshly ground black pepper will depend on their size; small, thin burgers will take about 3 minutes on each side, while real burgers about an inch thick will need 2 to 3 minutes per side for rare, 3 to 4 minutes for medium, and 4 to 5 for well-done. i Serve with warm pita bread or buns with tzatziki and a big mixed green salad.

Florina peppers are long, bullhorn- shaped sweet peppers grown in northern Greece. You can roast your own or buy them roasted and brined, in jars or cans. Sweet red bell peppers will also work in this recipe.

Carole Bamford | 31

42 | Chris Chelios Chris Chelios | 43

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1 5 19 x 25 cm / 7 /2 x 9 /6 in. • Sumptuously photographed, this is an ideal gift c. 208 pp. for all lovers of the Greek experience Hardcover with jacket • A carefully-curated selection of the most delicious c. 200 color and b/w photographs Greek recipes English Europe: May 2016 / Overseas: June 2016 • By buying this book, you will not only see and ISBN 978-3-8327-3337-7 taste a Greece that may be new to you, but you € 24.50 $ 35 £ 19 will also provide help to people who need it; proceeds from its sale will enable BOROUME to supply meals for more families and build a closer 9 783832 733377 sense of community 11 This volume represents a collaborative effort of young, Hearing of Boroume’s efforts, HRH Princess Tatiana passionate men and women dedicated to making a differ- resolved to lend her support to their work. Since moving ence in the lives of struggling Greeks. Through their NGO to Greece with her husband, HRH Prince Nikolaos, in BOROUME, Greece’s largest food rescue organization, 2013, she found herself intrigued by the sociological they have provided more than 4.5 million meals in the four importance of food. The cookbook project, which she years since its founding. coordinated, became a concrete expression of her love for Greece and her commitment to joining forces with individuals and organizations, across borders, to support those in need in the country she now calls home.

I. M. KÖNIGIN ANNE-MARIE | 19

Diana Farr Louis | 69

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PRINCESS TATIANA

Princess Tatiana (née Tatiana Blatnik) was born in Caracas, Venezuela. After graduating from Aiglon College in Switzerland, she received her B.A. in sociology from Georgetown University in 2003. In 2006 she joined Diane von Furstenberg’s fashion house as public relations consultant and event organizer.

In 2010 she married Prince Nikolaos on the island of Spetses. Since then and especially after moving to Athens in 2013, Tatiana has actively pursued her passion for natural and healthy living through her philanthropic and entrepreneurial work. She cofounded Elpida Youth, which aims to raise awareness about and support the psychological well-being of sick children. She has also joined forces with the local nonprofit organization Boroume. Tatiana recently cofounded TRIA, a company that collaborates with local artisans and artistic minds to create products of unique and high-quality craftsmanship, celebrating Greece’s heritage and new talent.

Tatiana has worked with numerous charities in the past, including the Red Cross (Royal Patron, 2011); Vital Voices, in support of emerging women leaders around the world; and the JuanFe Foundation, which aims to improve the quality of life of impoverished children and teenage mothers in the city of Cartagena, Colombia. She is a board member of the Walkabout Foundation and a Young Patron of the Museum of Cycladic Art in Athens, Greece.

170 | Princess TaT iana

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PRINZESSIN TATIANA | 173 _taste_of_greece_book.indb 165 Sophia Vari _taste_of_greece_book.indb 173 09.05.16 17:04 | 165

09.05.16 17:03 Liz’s Watermelon Gazpacho Το γκασπάτσο της Λιζ με καρπούζι ․ To gaspacho tis Liz me karpouzi

My wife, Liz, likes any raw soups to be easy on the digestion so she avoids all the hearty stuff like raw green peppers or raw red onion or garlic, which seem to go in most recipes of this kind. She finds that having a tasty variety of the basic ingredients is much more important and allows you to make a very delicious gazpacho with very little fuss. Personally, I love to serve watermelon gazpacho as an amuse-bouche in espresso cups together with other snacks; people always come back for seconds or thirds. Choose a small watermelon, preferably seedless, with a dark green rind and deep red flesh. This type of watermelon has a richer flavor and a round sweetness, which is what you need to counterbalance the acidity in the tomatoes. For the tomatoes, the large beefsteak variety works best; choose very ripe tomatoes and make sure to remove the seeds.

1 ingredients Working in batches, puree the watermelon and tomato in a blender until smooth and transfer to a large bowl. Add the cucumber, ✴ 6 cups/920 g watermelon,

Costa PilavaC h i | 55 garlic-infused olive oil, citrus juice, cumin peeled, seeded, and chopped (if using), and salt to taste. Stir to combine. ✴ 2 cups/400 g tomatoes, _taste_of_greece_book.indb 55 09.05.16 17:02 Combine the parsley and cilantro stems and peeled, seeded, and chopped mint leaves in a small bowl. ✴ 1 cucumber, peeled, seeded, P r inZ e ssin irene | 8 7 2 and finely diced To serve, divide the gazpacho into bowls. ✴ 2 tbsp garlic-infused olive oil

_taste_of_greece_book.indb 87 09.05.16 17:02 Add a dash of Tabasco and a few grinds ✴ Juice of 1 lemon or lime of pepper to each, and then top with a scoop (i use both together, half and half) ✴ ½ tsp ground cumin (optional) ✴ sea salt and freshly ground black pepper i of the finely chopped herbs. If you prefer a smooth soup, puree the ✴ small bunch fresh parsley stems, finely chopped cucumber together with the tomatoes ✴ small bunch fresh cilantro stems, finely chopped in the blender. ✴ handful fresh mint leaves, finely chopped ✴ tabasco

54 | Costa PilavaC hi

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14 15

RobeR t Mcc a be | 157

_taste_of_greece_book.indb 157 09.05.16 17:03 GOOD TO GLOW FEEL-GOOD FOOD TALI SHINE & STEPH ADAMS

This book is your guide to the world’s hippest and most wellness experts, such as Elle Macpherson and James delicious, healthy and organic cafés! It features unique Duigan. Good To Glow is your go-to travel and health and exclusive recipes and signature dishes from destina- guide that will get you on the road to a glowing lifestyle. tion spots handpicked by the author, Tali Shine. You will With numerous useful health advice and tips from the real find mouth-watering recipes for juices and smoothies, experts and a glossary for global locations in one brunches, dinners, as well as sweets and treats. Slow separate chapter. roasted chicken, Seafood Paella next to Triple Choc Cheesecake will leave no one’s health food dreams unattended. Good To Glow features recipes from the globe’s most beautiful supermodels, celebrities, and

SALADS & MAINS | 83 LISA CLAYTON LEMON, COCONUT, & ROSEMARY CHICKEN

PREPARATION INGREDIENTS

1) Coat chicken breast in coconut flour, then egg. »»3–4 chicken breasts »»1 egg 2) Cover with desiccated coconut, fresh rosemary, »»Coconut flour and lemon zest (ratio 3:2:1). »»½ cup / 45 g desiccated coconut »»½ cup / 15 g rosemary (chopped) 3) Shallow fry in ghee or coconut oil. »»4 tbsp lemon zest »»Coconut oil or ghee 4) Serve with spinach (or arugula), basil, onion, tomato, »»3 cups / 90 g spinach bell pepper, and cucumber. »»¼ cup / 10 g basil leaves (or arugula or baby leaf greens) 5) Drizzle with lemon juice and olive oil. »»¼ onion (chopped) »»1 handful of cherry tomatoes (halved) 6) Salt and pepper to taste. »»½ red bell pepper (slivered) »»½ cucumber (sliced) »»¼ cup / 60 ml lemon juice »»2 tbsp of olive oil »»Pinch of salt »»Pinch of pepper

LISA CLAYTON

Lisa Clayton co-founded Singapore’s largest outdoor fitness community, UFIT Bootcamps and today serves as the company’s director in addition to managing SHEFIT, a hugely popular activewear brand for women. The ISSA certified personal trainer started her business so that people living in Singapore could enjoy the benefits of outdoor training in a fun, group environment. Lisa has done lifestyle TV segments for Healthy Me TV, AusBiz Asia, Channel News Asia, and has been featured by magazines including Women’s Health Australia, Expat Living, Liv, and Wellbe ing Australia.

www.ufitbootcamps.com.sg

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SNACKS & SWEETS | 161 TALI SHINE VEGAN RAW CHOC COCO BITES

PREPARATION INGREDIENTS

1) Add shredded coconut, coconut cream, coconut milk, Filling: and maple syrup into a blender and pulse to create »»1 ½ cups / 120 g raw shredded a thick mixture. coconut 2) Grease a baking tray with coconut oil. »»¼ cup / 60 g coconut milk 3) Making sure that your hands are clean, then make »»¼ cup / 75 g coconut cream rectangles or cylinders of the mixture. You can also »»2 tbsp maple syrup press the mixture into a mini muffin pan or ice cube tray to form more consistent shapes. Raw Chocolate Coating: 4) Place the baking tray in the fridge or freezer to allow »»¼ cup / 55 g coconut oil mixture to set. »»¼ cup / 30 g raw cacao powder 5) To make the coating, add coconut oil, cacao powder, »»1 tbsp maple syrup and maple syrup into a small pot. 6) On a low heat, stir mixture until it is combined. 7) Set aside to cool. 8) Remove the coconut mixture from the fridge or freezer. 9) Using chopsticks or two spoons, dip one piece in the raw chocolate mixture, making sure that all sides are covered. 10) Place chocolate-covered pieces back into the fridge or freezer to set. 11) Once the raw chocolate has set, take them out and repeat the dipping process to allow a thicker covering. 12) Place in an air-tight container and store in the fridge.

TALI SAYS:

“When you don’t want the kids to have all of the fun, enjoy this delicious treat. Coconut is not only filled with protein, but also good fats that will keep your hair, skin, and nails in great condition.”

good_to_glow_book_e03.indb 160 02.03.16 16:13 good_to_glow_book_e03.indb 161 02.03.16 16:13 good_to_glow_book_e03.indb 38 02.03.16 16:09

1 5 19 x 25 cm / 7 /2 x 9 /6 in. • Delicious and nourishing recipes c. 176 pp. • Health advice from reknown Hardcover health experts and nutritionalists c. 200 color and b/w photographs English • Numerous addresses for Europe: March 2016 / Overseas: April 2016 “glowing” restaurants and cafés to ISBN 978-3-8327-3341-4 Glow € 24.50 $ 35 £ 19 9 783832 733414 17 SALADS & MAINS | 115 GRACE BELGRAVIA ROASTED MEDITERRANEAN SALAD

PREPARATION INGREDIENTS

1) To make the hummus, start by drizzling the bell pepper with (Serves 2) 1 tablespoon of rapeseed oil, season and roast at 390°F / 200°C for about 30–40 minutes until soft and the skin has started »»1 red bell pepper to turn black. Put in a bowl and cover with cling wrap. »»4 tbsp rapeseed oil 2) Cut the eggplant into 4 thick slices, about 2 in. / 5 cm. »»2 large eggplants Drizzle with 3 tablespoons of rapeseed oil, season, and sprinkle »»1 lemon thyme sprig with thyme. Roast at 350°F / 180°C for about 30 minutes until »»¾ cup and 1 tbsp / 200 g chickpeas cooked. After 15 minutes, add a little extra oil if the eggplant (cooked) looks dry. »»2 tbsp tahini 3) To finish the hummus, peel the skin off of the cooled pepper »»Juice of 1 lemon and remove all seeds. »»1 tbsp extra-virgin olive oil 4) Put the pepper into a food processor and blitz with the juice »»1 tbsp smoked paprika of half a lemon, olive oil, chickpeas, tahini, grated garlic, »»1 small garlic clove (grated) good_to_glow_book_e03.indb 46 02.03.16 16:10 paprika, and dried chili flakes (if you like heat). Season to taste. »»1 sprinkle dried chili flakes good_to_glow_book_e03.indb 114 02.03.16 16:12 5) For the dressing, mix the kefir with the juice from the other (optional) lemon half and season as desired with salt and black pepper. »»4 tbsp kefir 6) To serve, spoon hummus on the plate, place 2 pieces of eggplant »»½ cup / 100 g Greek feta cheese on top, crumble over feta, drizzle with kefir dressing, and sprinkle »»1 small bunch of fresh mint with pomegranate seeds, mint leaves, and sesame seeds. » ⅓ cup / 50 g pomegranate seeds »»1 tbsp sesame seeds (optional) Note: Vegans can simply remove the cheese and use »»Sea salt and black pepper coconut yogurt for the dressing. Equally delicious!

GRACE BELGRAVIA

Grace Belgravia is a health, well-being, and lifestyle members club for women in London. The club mantra is to be inspired, empowered, and rejuvenated—no matter what your age. The club champions preventative medicine and aging well, so people can feel the very best they can be.

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good_to_glow_book_e03.indb 64 02.03.16 16:10 FEEDING THE FUTURE CLEAN EATING FOR CHILDREN & FAMILIES LOHRALEE ASTOR & TALI SHINE

The concept of clean eating is becoming increasingly be addictive, acidic, deplete energy, and can cause popular among adults, however it is children who are the sluggishness, mood swings, and hyperactive behaviour in most vulnerable to additives and nasty toxins such as children. Feeding the Future is a glossy lifestyle/cookbook sugar, found in unhealthy, processed, and fast food. filled with inspiring recipes that all children—from those Because children are still growing and developing, it’s aged two to grown-up “kidults”—will love. These recipes are important they consume adequate vitamins and nutrients clean, nutritious, and delicious, as well as being easy to through their diets. Children are, after all, our future. The make. The book is the perfect tool for health-conscious concept is simple: using fresh ingredients in their most and time-poor parents. natural state. We say goodbye to gluten, wheat germ, refined sugar, and genetically modified oils, as these can

sWeeT snaCKs | 63

CARROT CUPCAKES

These carrots cupcakes are naturally sweet, we promise your kids will never guess that they’re also healthy! This recipe makes for a fun breakfast or dessert.

INGREDIENTS PREPARATION

(Makes 12 cupcakes) PReHeaT the oven to 350°f / 180°C.

1 cup / 120 g of buckwheat SIFT the flour, baking soda, baking powder, salt, flour nutmeg, and cinnamon. 1 tsp baking soda ½ tsp baking powder In another bowl MIX together the milk, eggs, 2 tsp cinnamon vanilla extract, oil, and xylitol. 1 tsp nutmeg 1 pinch sea salt slowly aDD the dry ingredients and mix well. 2 eggs 1 cup / 240 ml milk of CoMbIne the carrots, coconut, some lemon zest, and your choice (rice, goat, cow, peaches in another bowl, then slowly add to the mixture. almond) ¼ cup / 100 ml rapeseed oil PoUR the mixture into cupcake cases and bake 1 cup / 215 g xylitol for 10 to 15 minutes or until golden brown. 2 tsp vanilla extract 1 cup / 50 g carrots (grated) once the cupcakes are in the oven, start MaKInG 1 cup / 90 g desiccated the frosting. coconut 1 cup / 225 g peaches CoMbIne the cream cheese, lemon zest, and in their natural juice agave nectar, then mix well. (finely chopped) once the cupcakes are out of the oven and Zest of lemon frosting: have cooled, gently sPReaD the frosting on top 1 ½ cups / 340 g cream and serve. cheese GF 3 tbsp agave nectar Zest from 1 lemon PF

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lUnCH | 87

AVOCADO TUNA ROLL

Kids love sushi rolls! They are a fun meal or snack. Choose from our different fillings and rice options.

INGREDIENTS PREPARATION

3 1.5 oz / 40 g glass jar of MasH up the tuna and mix in the avocado. tuna in olive oil 3 ¼ ripe avocado season with a small amount of salt and 3 lemon wedge a squeeze of lemon. 3 1 nori sheet 1 2 3 / 3 cup / 80 g sushi rice CUT the nori paper into / 3 of a piece. (cooked) PlaCe the nori paper on a sushi mat.

PUT a thin layer of cooked rice on the nori paper, leaving space at the end of the paper.

PRESS the rice firmly into the nori paper.

aDD the avocado and tuna mixture in a line down the center.

lIfT the side of the mat and roll to seal the edges.

Use your hands to roll the shape and properly seal the cylinder shape of the sushi roll. DF

With a sharp knife, CUT the roll into 0.5 in / 2 cm slices. EF

00_feeding_the_future_book_e04.indb 86 06.04.16 16:12 00_feeding_the_future_book_e04.indb 87 06.04.16 16:12 00_feeding_the_future_book_e04.indb 25 06.04.16 16:11

1 5 19 x 25 cm / 7 /2 x 9 /6 in. • Delicious, clean, and nutritious dishes c. 176 pp. for the whole family Hardcover • Easy-to-follow recipes for breakfast, c. 200 color and b/w photographs lunch, and dinner English Europe: April 2016 / Overseas: May 2016 • Tips for special occasions like ISBN 978-3-8327-3343-8 birthday parties € 24.50 $ 35 £ 19

9 783832 733438 21 PEANUT BALL BITES

Peanut ball bites contribute to healthy skin and have high vitamin A content, which is an immunity DF booster. These balls are nutrient-packed, and are also high in antioxidants and protein.

EF INGREDIENTS PREPARATION SF (Makes 12 balls) PUT all the ingredients into a food processor and V blend together. 2 cups / 180 g oats 1 cup / 250 g fTf Peanut Use your hands to roll mixture into 1 in / 2.5 cm balls. butter (see recipe page 159) 1 cup / 170 g ground PUT them into the freezer for 1 hour. flaxseed 1 cup / 170 g raw chocolate once they are set, PUT them in the fridge. (cut into tiny flakes) 1 cup / 115 g goji berries 1 cup / 130 g pumpkin seeds 2 / 3 cup / 200 g maple syrup 2 tsp vanilla extract 1 tsp cinnamon

00_feeding_the_future_book_e04.indb 56 06.04.16 16:11

00_feeding_the_future_book_e04.indb 81 06.04.16 16:12 THE MIX THE JOY OF PLANT-BASED CUISINE LIORA BELS

Living a balanced way of life is about the combination of ents and easy to make. Eating well must not be stressful, eating whole, delicious foods that are nourishing and but rather a celebration of the goods nature has to offer. energizing, taking care of yourself and others, and about You will find scrumptious smoothies, nutritious spreads the sustainable coexistence of people and nature. and dips, tasty soups, bowls, and even sweets and Conscious living is holistic. Liora Bels’ philosophy as a treats. Beautiful imagery allows a glimpse into a holistic specialist on healthy eating and wholesome living lifestyle and Liora’s inspiring sense for aesthetics. The revolves around the positive effects nutrition can have Mix is a treat for eyes and taste buds and not exclusively on body and soul and the benefits of a plant-based diet. for the health-conscious reader. The Mix offers vibrant, simple, and healthy everyday meals, that are rich in wholesome, natural, fresh ingredi-

CASHEW BASIL PARSLEY DIP WITH LEMON, TOMATOES AND CAYENNE

If you love cashews, this recipe is for you! Creamy, filling, delicious, smooth, sweet, yet hearty and tangy at the same time.

1 cup/120 g raw cashews, soaked in filtered water for about 4 hours, rinsed well juice of 1 lemon 6–8 cherry tomatoes handful fresh basil leaves, or more if you like handful fresh parsley, or more if you like sea salt to taste pinch of cayenne fresh chili (optional)

Blend all ingredients together in your high-speed blender until creamy and smooth. Note: Enjoy this dip with veggies and salads or just spread it on some bread.

IT’S A DELICIOUS JOURNEY THAT MAKES ME HAPPY FROM THE INSIDE OUT.

1 5 19 x 25 cm / 7 /2 x 9 /6 in. • Includes delicious, healthy, and easy-to-make 176 pp. recipes Hardcover • Find out more about a plant-based diet and c. 125 color and b/w photographs a holistic lifestyle English Europe: August 2016 / Overseas: September 2016 • An invaluable source of inspiration with beautiful ISBN 978-3-8327-3381-0 and atmospheric photos by Mirjam Knickriem € 29.90 $ 39.95 £ 25

9 783832 733810 25 CASHEW YOGURT BOWL CAN YOU BELEVE IT? IT TASTES JUST LIKE YOGURT AND IT’S SUPER HEALTHY AS WELL!

A wonderfully delicious dairy-free yogurt option. Tasty, cultured, and so good for you!

280g raw cashews, soaked for about 8 hours and rinsed well 100ml non-chlorinated water (distilled) 200g strawberries, fresh or frozen juice of 1/2-1 lemon scrapings of 1 vanilla bean 1 tablespoon pure raw coconut nectar or pure maple syrup, more if needed powder from 2 probiotic capsules (equals 20 billion active cells)

Topping options: fresh berries pomegranate seeds beepollen hemp seeds shredded coconut sprouted granola or anything else you desire

Blend cashews with water on high setting until smooth and creamy. Transfer to a sanitized glass bowl or jar, open the probiotic capsules and add the powder to the mixture. Stir in with a wooden or plastic spoon.

Cover with a clean cloth or kitchen towel and let set in a warm, dark spot for about 12 hours or overnight. The yogurt should taste tangy sour. Place yogurt in your blender, add the rest of the ingredients and blend until smooth. Adjust to taste, adding more liquid sweetener or lemon. Chill in the fridge for at least 30 minutes or better longer and serve with your favorite toppings.

NOTE: It is important to use distilled, non-chlorinated water for this recipe, as the friendly bacteria can otherwise not survive. You can also simply use boiled water and let it cool down.

For a quicker, non-cultured version, simply substitute the probiotic capsules with 1 teaspoon psyllium husk powder. Blend all ingredients at once, adding psyllium husks, until smooth and creamy. Adjust to taste, adding more liquid sweetener or lemon. Chill in the fridge for 30 minutes. Serve with your favorite topping.

26 27 BOWL STORIES BENJAMIN DONATH UND VIOLA MOLZEN

Benjamin Donath and Viola Molzen decided to call their with nectarine yakitori or hay panna cotta. Marketing book Bowl Stories because eating out of bowls is not a manager Viola, who loves food above all else, and pastry passing fad, but a declaration of love for the food itself. chef Ben, author of the food blog EateryBerlin.com, find The duo defines eating from a bowl, or even directly from inspiration for their recipes from childhood memories, the pot, as the ultimate pleasure. Eating from bowls is leftovers in the fridge, and of course, from their travels: both practical and sensuous; all ingredients and to Turkey, Portugal, or a campground in Brandenburg. components are nestled close to each other so it’s easy to have a bit of everything on your spoon. Ben and Viola serve up classic dishes with a fun twist: Asian carbonara with pork belly, ayran Black Forest cake, and pea soup

KALE

SERVES 2

INGREDIENTS PREPARATION

Kale Kale 3½ oz/100 g cauliflower 1. Wash the kale and the cauliflower, then cut the cauliflower 3½ oz/100 g kale into small florets. Heat some oil in a pan, then brown Vegetable oil the cauliflower florets. 2 tsp/10 g butter 1 tsp tahini (sesame paste) 2. Add the butter, tahini, curry powder, and crushed red ½ tsp curry powder pepper to taste and then season the cauliflower with Crushed red pepper salt, pepper, sugar. Remove. Salt, pepper, sugar 3. In a pot, bring water to a boil with some salt and sugar. Onions Blanch the kale in the boiling water for 30 seconds. ½ onion (red) Remove and briefly toss in the pan with the cauliflower. 2 tbsp apple cider vinegar 2 bay leaves Onions 5 allspice berries 1. While the cauliflower is browning, peel the onion and Salt, sugar cut into wedges.

For serving 2. In a pot, bring to a boil ¼ cup/60 ml water along with Toasted sesame seeds the vinegar, bay leaves, allspice berries, salt, and sugar 3 oz/80 g blue cheese to taste. Add the onion wedges, cover, and simmer over low heat for 5 minutes.

TO SERVE

Arrange the cauliflower, kale, and onions in two bowls. Sprinkle with sesame seeds and crumble the blue cheese over the top.

120 Bowl: ASA á la playe

ŒUF COCOTTE

SERVES 2

INGREDIENTS PREPARATION

Eggs Eggs 1 apple 1. Peel and halve the apple, then remove the core. ½ onion Peel the onion and cut the onion and the apple into 2 tbsp sugar wedges. Preheat the oven to 300°F/150°C. 1 tbsp butter Zest from 1/3 organic lemon 2. Caramelize the sugar in a pot. Add the apple and onion 4 tsp/20 ml apple cider vinegar wedges to the pot along with the butter, lemon zest, 3½ oz/100 g Comté cheese (French and vinegar. Simmer the apple and onion wedges over alpine cheese) low heat for 5 minutes. 3 tbsp crème fraîche 3 tsp quince mustard 3. Divide the apple and onion wedges into the small pans. 6 eggs (medium) Cut the cheese into slices about 1/8 inch/4 mm thick Salt, pepper and layer on top.

For serving 4. Add the crème fraîche and quince mustard to the pans, 1 green onion then crack 3 eggs into each pan. Season to taste with salt and pepper. Bring some water to a boil and pour about Other ⅓ inch/1 cm of water into a baking tray to form a water bath. 2 small oven-safe pots or pans Set the small pans in the water bath and carefully slide into the oven. Cook the eggs until they are set, about 10–15 minutes.

TO SERVE

Trim and wash the green onion, then cut into thin slices and sprinkle on top of the eggs before serving.

124 Bowl: private

1 5 19 x 25 cm / 7 /2 x 9 /6 in. • Bowl Stories features bowl-based meals you 176 pp. can enjoy anywhere: on the couch, in bed, Hardcover sitting on the windowsill, or even at the table c. 100 color photographs • Classic dishes with fun twists—a culture clash English right in your bowl Europe: August 2016 / Overseas: September 2016 ISBN 978-3-8327-3379-7 • Easy but sophisticated recipes that will inspire € 24.50 $ 35 £ 19 you to cook, add your own special touches, and try new dishes

9 783832 733797 29 RICE PUDDING WITH BUTTER BISCUIT SNOW

SERVES 2

INGREDIENTS PREPARATION

Butter biscuit snow Butter biscuit snow 2½ oz/70 g butter biscuits 1. Crush the biscuits into crumbs. Melt the butter in a pot ½ cup/125 g butter and cook until it browns. Line a sieve with a paper towel, 2 tbsp/20 g brown sugar then pour the browned butter through the sieve into a bowl. Salt 2. Mix the biscuit crumbs and the sugar into the butter Rice pudding and add salt to taste. 2 tsp/10 g butter ½ cup/100 g short grain rice 3. Line the baking pan with plastic wrap. Scrape the crumb 2 tsp/10 cl Licor 43 mixture into the lined pan and press down firmly. 2 ⅓ cups/550 ml milk Cover the pan, then place in freezer and let it sit overnight. Zest from ½ organic lemon ½ vanilla bean Rice pudding Salt 1. Melt the butter in a pot, then add the rice and sauté 5 tsp/20 g sugar lightly. Add the liqueur and then pour in the milk.

Other 2. Add the lemon zest, vanilla bean, and salt to taste, Rectangular baking pan then simmer the rice over low heat for about 25 minutes, (about 5 x 3½ inches/13 x 9 cm) stirring occasionally.

3. Last, stir in the sugar and adjust the seasonings of the rice pudding to taste.

TO SERVE

Divide the rice pudding into two bowls. Remove the frozen block of biscuit crumbs from the pan and grate over the warm milk pudding.

Bowl: Made by Jasper Donath 117

31 MATCHA THE COOKBOOK GRETHA SCHOLTZ

The new trend is green: matcha is top-quality green tea beneficial ingredients in green tea—like anti-oxidants and that is ground into a fine powder. Originally used in the phytochemicals—are preserved. It is a great reason to traditional Japanese tea ceremony, matcha is now take a closer look at this green trend! Gretha Scholtz, rec- inventively used in other dishes as well. And now we are ipe developer and matcha queen, shows us what we can going to make this neon-green ingredient our very own: do with the green powder in the kitchen. Enjoy truly with its tart-sweet taste, matcha gives ice cream or healthy breakfasts, hearty main dishes, and of course, a smoothies its own special kick. Other than the color, what wide variety of sweets and baked goods—which could is so special about this powder? The entire tea leaf is even be considered healthy, thanks to the matcha used to ground to make matcha powder, which means all of the make them.

BENTO BOWLS WITH MATCHA DRESSING

“Bento” is a term used in Japanese cuisine to describe a packed meal that holds rice, fish or meat, with pickled or cooked vegetables, usually in a box-like container. These meals are beautifully presented, and sometimes for “picture bento” the food is decorated to resemble animals, plants and flowers. In this case, we don’t need to pack our lunch, so we will serve it in bowls, but it contains the same MATCHA FRAPPÉ ingredients as a traditional bento box.

INGREDIENTS METHOD

Es ist Sommer, und es ist heiß! Machen Sie das Beste daraus mit diesemMakes 2 servings eiskalten, cremigen· To make the sushi Matcha-Drink. rice: Rinse the rice in a fine-mesh sieve under running water, gently swirling with your hands, for about 3 minutes FOR THE SUSHI BOWLS: or until the water runs clear. Drain. 1½ cups (300g) sushi rice · Transfer the rice to a medium saucepan. Add the water and bring 1½ cups (375ml) water to a boil. Cover, reduce the heat to low and simmer for 15 minutes, ¼ cup (60ml) rice vinegar without lifting the lid. 1 cup (130g) frozen edamame ZUTATEN ZUBEREITUNG 2 tbsp sesame oil · Remove the rice from the heat and stir in the rice vinegar. 2 sheets nori (dried seaweed), Cover and steam for 10 minutes. cut into narrow strips · To make the matcha dressing: Mix the matcha with the water until Ergibt 2 Portionen · Zwei Drittel der Eiswürfel zusammenMixed salad greens mit der noMilch, lumps remain. dem Transfer Süßungs- to a blender and add the rice vinegar, 1 avocado, pitted, peeled ponzu, soy sauce, ginger, lemon juice, mirin and wasabi. Process mittel, dem Matcha-Pulver, and der sliced Vanille und untildem combined. Salz If the mixturein is too thick, add a little more water. 2 pieces salmon sashimi Pour into a bowl and set aside until serving. (or fish of choice) 300 g Eiswürfel den Standmixer füllen. AllesSushi durchmixen, ginger bis das· To assemble Eis feinthe sushi zerkleinert bowls: Pour boiling water over the edamame 375 ml gekühlte Milch nach Wahl ist. Restliche Eiswürfel zufügen2 tsp black und sesame seedsweiter mixen, and let thaw bis for 5 sieto 10 minutes. eben Drain and set aside. · Heat the sesame oil in a nonstick skillet over medium heat. FOR THE MATCHA DRESSING: Add the nori and cook for 1 to 2 minutes or until crisp. Transfer to (ich mag Sojadrink mit Vanille) grob zertrümmert sind. 1 tsp matcha a piece of paper towel to drain. 1 tbsp water 3 EL Süßungsmittel nach Wahl, 2 tbsp rice vinegar · Scoop the rice into 2 serving bowls. Top each with some of the salad · Den Shake auf zwei Gläser verteilen.2 tbsp ponzu Mit einer Sahnehaubegreens and edamame. Fan versehen out a few avocado slices on top and etwa Zucker oder Agavensirup 2 tbsp soy sauce dollop with mayonnaise (if using). Top with the salmon sashimi. und mit Matcha-Pulver bestäuben.1 tbsp minced fresh ginger Place some sushi ginger in the center of each bowl and arrange (ich mag gezuckerte Kondens- 1½ tsp lemon or lime juice the nori strips around the edge. Sprinkle with black sesame seeds, (or yuzu lime juice, if available) matcha salt (if using) and shichimi togarashi (if available). If you milch) 1 tsp mirin (Japanese rice wine) would like to add more protein, top with a soft-poached egg. 1 tsp wasabi paste Serve with the matcha dressing on the side. 3 TL Matcha-Pulver plus mehr · FOR SERVING, OPTIONAL: zum Bestäuben Mayonnaise (preferably Japanese sushi mayonnaise) ¼ TL Vanilleessenz oder Mark Matcha salt (recipe on page XX) Shichimi togarashi (Japanese spice mixture) von 1 Vanilleschote Soft-poached egg 1 Prise Salz 125 g Sahne, steif geschlagen

MATCHA WHITE HOT CHOCOLATE

Oh, baby, it’s cold outside … but this hot chocolate will warm you up. This is an Italian-style hot chocolate, or cioccolata calda, which is much thicker than the English-style version. Rich and creamy, it has the delicate taste of white chocolate and the lovely color of matcha. Just remember not to drink it too late at night or it might keep you up.

INGREDIENTS METHOD

Makes 2 servings · Place the chopped chocolate in a medium saucepan and set aside. 7 oz (200g) white chocolate, · Combine the cornstarch and matcha in a small bowl. Add 1 tbsp chopped (1¼ cups) of the milk and stir until no lumps remain. Stir in the remaining milk. 3 tsp cornstarch 2 tsp matcha · Place the saucepan of chocolate over medium heat. Pour in the milk 2 cups (500ml) milk of choice mixture and heat, stirring, until the chocolate melts and the mixture 4 marshmallows (optional) thickens. Remove the pan from the heat when the hot chocolate reaches the desired thickness. The longer it’s on the stove, the thicker it will get, and it will continue to thicken as it cools down. Fans von Kokosmilch· Pour into könnten 2 mugs and top diese each with marshmallows hier gut (if desired). anstelle von Kuhmilch verwenden. Warum nicht mal noch eins draufsetzen und vor dem Durchmixen eine Kugel Vanille-Eiscreme dazugeben? Ich greife gern zu Sprühsahne, das geht schön schnell. Wer es vegan mag, könnte auch Kokosmilch zu Sahne aufschlagen. GRETHAS TIPPS Für eine besonders eindrucksvolle Präsentation die geschlagene Sahne in einen Dressiersack mit Sterntülle füllen und dann auf den Shake spritzen.

I love my hot chocolate so thick I can almost eat it with a spoon, but if you prefer a more milky version, omit the cornstarch. For an extra-decadent treat, serve with matcha marshmallows (recipe on page XX). Or top with whipped cream if you wish. GRETHA’S TIPS TIPS GRETHA’S

GETRÄNKE 27

42 DRINKS

1 5 19 x 25 cm / 7 /2 x 9 /6 in. • More than 50 sweet and savory recipes 176 pp. | Hardcover with the hottest-trending ingredient c. 125 color photographs | English or Dutch • An introduction to the Japanese tea ceremony Europe: August 2016 / Overseas: September 2016 ISBN 978-3-8327-3399-5 (English edition) • Plus: matcha makes you more beautiful on ISBN 978-3-8327-3405-3 (Dutch edition) the outside, too—recipes for DIY facial masks € 29.90 $ 39.95 £ 25 and bath essences

english edition

9 783832 733995 dutch edition 9 783832 734053 33 GREEN HOLLANDAISE SAUCE

I love the creamy, satiny emulsion that is hollandaise sauce. It’s the perfect accompaniment to eggs Benedict, or a simple poached egg on its own. It’s wonderful drizzled over blanched fresh white asparagus. Or use it as dipping sauce for steamed artichokes or broccoli. Hollandaise is very simple to make – it shouldn’t be a luxury reserved only for special occasions.

INGREDIENTS METHOD

Makes 1 cup (250ml) · Stir together the vinegar, matcha and mustard in a small saucepan until smooth. Warm gently over low heat, stirring continuously, 3 tbsp rice vinegar until hot but not boiling. Keep warm. 1 tsp matcha · Place the butter in a separate saucepan (preferably one with a spout) 1 tsp Dijon mustard over low heat. Melt gently so that the butter solids sink to the bottom 1 cup (250g) butter of the pan. If your pan does not have a spout, transfer the melted 3 large egg yolks butter to a small pitcher. Keep warm. ½ tsp lemon juice, or more to taste · Add the egg yolks to the bowl of a food processor fitted with Salt (optional) a metal blade and pulse just until broken down. · With the processor on the lowest speed, pour the warm matcha mixture through the feed tube in a steady stream.

· With the processor still running, add the melted butter, drop by drop so that it blends well with the eggs (the mixture will look quite runny until all the butter has been added). Stop pouring when only the solids are left in the pan. Turn off the processor. Discard the butter solids.

· Add the lemon juice and pulse once to mix. Taste and add more lemon juice and salt if desired. If the sauce is too thick, add some hot water, 1 tsp at a time.

· Pour the sauce into a warmed serving dish and serve immediately, or cover with plastic wrap and keep warm for up to 20 minutes before serving.

If you don’t have rice vinegar, white wine vinegar will work, but the sauce will be slightly more acidic. If your food processor has a small bowl for sauces, use that rather than the large bowl. Hollandaise doesn’t like to sit around, but this version is more stable than GRETHA’S TIPS TIPS GRETHA’S the classic and can be kept warm for 20 minutes without splitting. A Thermos works well for this purpose. For a simple but delicious dish, grill asparagus spears and top with poached salmon, a drizzle of green hollandaise and salmon roe.

SAVORY GREEN 67

35 LIVING OFF THE LAND IRELAND’S KITCHEN

In an age of highly processed foods and more and more land provides. This volume takes you to the Screebe people with food allergies and intolerances, interest in House, a historic manor in western Ireland famous for its local and organic foods and healthy eating is skyrocket- hospitality, comfort, and outstanding cuisine, and shows ing. This is where Living Off the Land – Ireland’s Kitchen how you can use local products to create outstanding comes in. The Connemara region of Ireland is one of the dishes with just a bit of cooking skill. Along with classics country’s most picturesque areas. Oscar Wilde once like a full Irish Breakfast and afternoon scones, you can called it “a savage beauty.” With its rugged hills, cook mussels, clams, cockles, scallops, rack of lamb, and postcard-pretty heaths and moors, and rocky western learn all about Irish cheeses. Breathtaking landscape coastline, it offers a variety of impressive landscapes. photographs from the region round out the book perfectly Here, it is still possible to live in harmony with nature and and sweep you away on a dream trip to the west coast of make use of the natural resources and native crops the beautiful Ireland.

traditional musician from connemara.

21 22

1 5 19 x 25 cm / 7 /2 x 9 /6 in. • Culinary highlights in one of Ireland’s 176 pp. oldest and most traditional regions Hardcover • Cook healthy, quality meals using c. 125 color and b/w photographs local products English Europe: August 2016 / Overseas: September 2016 • A treat for both the eyes and the stomach ISBN 978-3-8327-3424-4 € 29.90 $ 39.95 £ 25

9 783832 734244 37 39 ALPINE CUISINE ... AND LOCAL LORE ALPS MAGAZINE

So much more than mere “Schmankerlküche” (Bavarian tried-and-true dishes. This book invites you on a stroll treats), the Alps are a little piece of paradise for foodies. through the skillets and soup kettles of contemporary Wide variations in climate and huge elevation changes Alpine cooking: visit the most beautiful mountain cottages, have forced the locals to adapt and be inventive. Over the the homiest kitchens, and the most remote Alpine centuries, each region has developed its own unique meadows–the whole delicious spectrum of culinary flavors and special products. Recently, the Alpine gastro delicacies from all over the Alps! We also include stories scene has led the way back to rediscovering regional tastes, about special local ingredients and traditional recipes with reviving everything that got lost in a sea of lemongrass and a new contemporary twist. Because if there is one thing you avocado foam, and returning to the real delicacies from can count on in the Alps, it is that every valley is unique! local farms and fields–while completely re-interpreting

1 5 19 x 25 cm / 7 /2 x 9 /6 in. • Refined and hearty Alpine cuisine: from 208 pp. Kässpatzn (cheese spätzle) to Schlutzkrapfen Hardcover (a ravioli-like filled pasta) to devour with both c. 125 color photographs your eyes and your stomach English • About 70 recipes and the stories behind Europe: September 2016 / Overseas: October 2016 them from various regions ISBN 978-3-8327-3401-5 € 29.90 $ 39.95 £ 25 • Entertaining reports on the culinary culture of the Alps

9 783832 734015 41 THE GRAND CHÂTEAUX OF BORDEAUX EDITED BY RALF FRENZEL

This may sound a little crazy, but take a moment to close cellar masters at work in Saint-Émilion or Pomerol. And your eyes while you’re browsing through this book. You’re learn about the history of the vineyard estates and their sure to taste a hint of fine red wine spreading across your architectural heritage, as well as grape varieties, wine tongue. The Grand Châteaux of Bordeaux is your com - storage, and soil characteristics, because, as Goethe plete guide to the most famous wine-growing region in famously said, “Life is too short to drink bad wine.” The the world. Discover outstanding vineyards and their wines informative texts round out the book like the silky finish of in spectacular photos: everything from Margaux and a Grand Cru. Mouton Rothschild to Gruaud-Larose and Latour. Take an exciting look behind the walls of the châteaux where these storied vintages are born. See Bordelais vintners and

CHÂTEAU Die Begeisterung der Engländer für das Bordelais und seine Weine ist mit den Händen zu greifen. Doch haben sie nur wenige architektonische Highlights hinterlassen, die den zeitgenössischen Stil ihres Heimatlandes so deutlich widerspiegeln wie im Fall Cantenac Brown. John-Lewis Brown PICHON BARON entwarf das Château selbst. Das Herrenhaus im Tudorstil ist eine Reminiszenz an seine schotti- sche Heimat. Die Bauarbeiten begannen in der ersten Hälfte des 19. Jahrhunderts – doch Brown selbst war 1843 gezwungen zu verkaufen. In der Klassifizierung von 1855 wurde Cantenac Brown als ein Troisième Grand Cru eingestuft. Der heutige Direktor José Sanfins verspricht in einer bewegten Zeit wechselnder Besitzer gelassene Kontinuität. Er versteht es, mit den weißen Kiesböden umzugehen. Sie sind äußerst nährstoffarm und zwingen die Reben, tief zu wurzeln.

England’s enthusiasm for Bordeaux and its wine is palpable, but they have left behind only a few architectural highlights that reflect the contemporary style of their homeland as clearly as Cantenac Brown. John-Lewis Brown designed the château himself. It is a traditional Tudor style château, reminiscent of Brown’s Scottish origins. Construction began in the first half of the 19th century, but Brown was forced to sell the estate in 1843. Cantenac Brown was rated a Troisième Grand Cru in the Classification of 1855. The current manager José Sanfins provides serene conti- nuity in a turbulent time of changing owners. He knows how to make the best of the white gravelly soil. The soils are very nutrient-poor and force the vines to be deep rooted.

SUPER SECOND FROM THE FAIRY TALE CASTLE 40 41

Les 84 hectares de vignoble, situés principa- gré ses 16 mètres de haut, l’extension s’in- lement à l’ouest du château, sont cultivés sur tègre bien dans l’existant par le choix des des graves mêlées à de l’argile et du sable. Ce matériaux et son style architectural. Le grand mélange stérile en soi n’est idéal que pour la chai à barriques de 100 mètres sur 25 conçu vigne. Le cabernet-sauvignon, qui apprécie ce par Charles Siclis remonte à 1925. À côté, la terroir, est le cépage dominant (80 %), suivi par demeure victorienne semble presque modeste 16 % de merlot et des pourcentages infimes avec son toit à croupes recouvert d’ardoises. de cabernet franc et de petit verdot. Les rai- sins mûrs sont triés puis vinifiés dans 44 cuves de fermentation en chêne et 22 en acier inoxy- dable dans le cuvier récemment agrandi. Mal-

Les Anglais sont des amateurs avérés du Bordelais et de ses vins. Cependant, ils n’ont laissé que peu de merveilles architecturales qui portent aussi visiblement que Cantenac Brown la marque du style de leur patrie. Construit dans la première moitié du XIXe siècle d’après des dessins de John- Lewis Brown en personne, le château est un manoir de style Tudor, réminiscence de son Écosse natale. Brown a hélas dû céder le domaine dès 1843. Troisième grand cru selon le classement de 1855, Cantenac Brown est dirigé à l’heure actuelle par José Sanfins. Après les changements de propriétaires successifs, Sanfins est la promesse de la continuité sans heurts. Le domaine a en sa personne un expert des graves blanches, sols très pauvres qui contraignent les racines des vignes à se développer en profondeur.

Die 84 Hektar Weinflächen, vornehmlich 22 Edelstahltanks vinifiziert. Die Erweiterung The château spans 84 hectares of vines, pri- newly expanded fermentation room. Despite westlich des Guts, verfügen über kiesige passt sich trotz ihrer Höhe von 16 Metern marily on the west side of the property, planted the height of 53 feet, the expansion fits well Böden, die mit Ton und Sand vermischt sind. in Materialwahl und Erscheinungsbild in das on gravelly soil mingled with sand and clay. into the existing ensemble with regard to mate- Das eigentlich unfruchtbare Gemenge ist nur bisherige Ensemble gut ein. Das große, The poor soil is only suitable for growing vines. rial choice and appearance. The 330-feet long für Reben ideal. Cabernet Sauvignon fühlt sich 100 Meter lange und 25 Meter breite Fass- The Cabernet Sauvignon grape reaches its fin- and 80-feet wide Grand Chai (Great Barrel hier wohl und wird zu 80 % angepflanzt, 16 % lager wurde von Charles Siclis schon 1925 est expression here and accounts for 80% of Hall) was designed by Charles Siclis in 1925, Merlot und kleinste Mengen Cabernet Franc errichtet. Fast bescheiden nimmt sich das the harvest, along with 16% Merlot and small while the ivy-covered, slate-roofed Victorian und Petit Verdot. Die reifen Trauben werden efeubewachsene viktorianische Herrenhaus amounts of Cabernet Franc and Petit Verdot. residence looks quite modest in comparison. nach der Selektion im gerade erweiterten Gär- mit seinem schiefergedeckten Dach aus. After selection, the mature grapes are vinified 100 keller in 44 Gärfässern aus Eiche und weiteren in 44 oak vats and 22 stainless steel vats in the

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5 3 25 x 32 cm / 9 /6 x 12 /5 in. • A wonderful gift for wine connoisseurs c. 224 pp or anyone learning to appreciate wine Hardcover with jacket • The legendary châteaux, their great wines, c. 250 color photographs their history and architecture—all in English / German / French ISBN 978-3-8327-9807-9 • magnificent photographs € 59.90 $ 75 £ 50

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43 Doch bleibt der Wein das Wichtigste. Der However, the focus is still on the wine. The soil Mais venons-en à l’essentiel : au vin. Comme Boden aus Ton, Sand und Kiesel verbin- of clay, sand and gravel unites Saint-Émilion Pomerol, Saint-Émilion se situe sur un ter- det Saint-Émilion mit Pomerol. Die Erfahrung with Pomerol. The experience has led to an roir constitué d’argile, de sable et de graves. hat zu einem ungewöhnlichen Traubensatz unusual blend: 58% of the almost 37 hectares L’originalité de ce vignoble de près de 37 hec- geführt: In den liebevoll gepflegten Weingär- in the lovingly tended vineyards are planted tares tient à son encépagement, fruit d’une ten von fast 37 Hektar stehen 58 % der spät with late-maturing, aromatic Bouchet grapes longue expérience : 58 % de bouchet (comme reifenden, aromatischen Bouchet (Caber- (Cabernet Franc), which give the wine its com- on appelle le cabernet franc à Saint-Émilion) net Franc), die bei geringen Erträgen Komple- plexity, longevity, elegance, and melting tannins à maturation tardive, confère à la cuvée com- xität, Länge, Eleganz und schmelzende Tan- despite the low yields. The Merlot ripens ear- plexité, longueur en bouche et tanins souples, nine in die Cuvée einbringt. Früher reift der lier and gives it richness and silkiness. A trace à condition de limiter le rendement. Le mer- Merlot. Er bringt Reichtum und Seidigkeit mit. of Malbec from a small, older plot rounds it out lot, qui mûrit plus tôt, apporte richesse et Dazu eine Spur Malbec aus einer kleinen, alten without being obvious. Estate manager Pierre soyeux. Et le soupçon de malbec, sur lequel Anlage. Als Weinmacher hat die Familie Pierre Lurton and his family have had the owners’ on fait souvent silence, provient d’une par- Lurton seit 1991 das Vertrauen der Eigentü- trust since 1991. The estate has maintained its celle ancienne de petite taille. Depuis 1991, mer. Schon 1871 war der jetzige Zuschnitt des current layout since 1871. Cheval Blanc has la famille Pierre Lurton a la responsabilité de Guts erreicht. Cheval Blanc hatte nur wenige had to deal with very few changes in owner- la vinification. Le parcellaire du domaine n’a Besitzerwechsel zu verkraften. Eigentümer ship. The owners since 1998 are Baron Albert pas changé depuis 1871, Château Cheval sind seit 1998 Baron Albert Frère und Bernard Frère and Bernard Arnault, chairman of luxury Blanc ayant été épargné par les changements Arnault, Vorstandsvorsitzender von LVMH. Der goods group LVMH. The group bought a half de propriétaires à répétition. Depuis 1998, il Konzern übernahm 2009 einen hälftigen Teil share from Arnault in 2009. appartient au baron Albert Frère et à Bernard von Arnault. Arnault, PDG de LVMH. En 2009, le groupe a racheté la moitié des parts de Bernard Arnault.

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