The Delicious

Whether it's being eaten, cooked, grown,
prepared, or cultivated, food is today's hottest
topic. Its many facets spur our interest,
arouse our passion, and provide us with
pure pleasure. Regional cuisines are becoming
more dynamic --even well beyond the
areas where they originate [...]
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Whether it's being eaten, cooked, grown,
prepared, or cultivated, food is today's hottest
topic. Its many facets spur our interest,
arouse our passion, and provide us with
pure pleasure. Regional cuisines are becoming
more dynamic --even well beyond the
areas where they originated. Vacations
make impressions on our taste buds that
are further developed at home. In addition
to local delicacies, specialty markets
are offering more and more international
treats. Cooking classes serve as creative
meeting points, market halls are becoming
weekend travel destinations, and supper
clubs are experiencing a growing popularity.
Culinary magazines, special interest
publications, and blogs are further fueling
the current enthusiasm for food.
Against this background, The Delicious
takes readers on a mouth-watering visual
journey to discover what's cooking around
the world. It compiles developments in
today's new food culture, such as health
conscious cafeterias, contemporary fast
food, and restaurants with cutting-edge
ideas, as well as innovative catering and
culinary events both public and private.
From experimental new dishes to modern
interpretations of familiar classics, the featured
examples will give readers new perspectives
and inspire them to broaden their
food horizons.
Are they still making traditional pizza
and pasta in Italy? What's happening in
Balkan cuisine? How should you prepare a
roast these days? What about new energy
smoothies or super-food products that are
based on the traditions of tribes who lived
in harmony with nature? The answers to all
of these questions and more are explored
in The Delicious. Other topics include inspirations
from Korea and Chile, a Slow Food
week in Tel Aviv, a gourmet shuttle through
Helsinki, eating lotus blossoms and scorpions
in China, trying freshly smoked fish,
cooking turnips over a camp fire on the
field where they were harvested, and learning
how to preserve stone fruits just like
our grandparents once did.
The book introduces pioneers, traditionalists,
and entrepreneurs who are enriching
the culinary world with their concepts.
It also focuses on local cultivation and
environmentally responsible distribution
to support sustainability and ensure
the quality of meat and vegetables. In The
Delicious, everything is possible, everything
is delectable, and everything promises full
enjoyment.