Author: Messer Hausch, Christine [ Edit.]
Title: The Culinary Chronicle, Vol. 8: The Best of Tokyo and Europe, english Edition
Description: Burgdorf, Opt Art. 2004. Hardcover. Ill.: Hausch, Bruno. New. l 496 pp. Co-Authors: Tibor Borbely, Urs Mäder, Thomas Migge und Hans A. Stechl. Photography and design: Bruno Hausch. Translation: Claudia Spinner. Contains ca. 700 col. Photogr. Language: englisch. Format: 24,5 x 31,5 cm. Weight: 4000 grs. Cloth in bookcase. The Best of Tokyo and Europe Cuisine Contents: - TOKYO: Hôtel de Mikuni, Kiyomi Mikuni, Tokyo Tsukiji Fischmarkt, Tokyo Sushikoh, Mamoru Sugyama, Tokyo Hotel Seiyo Ginza, Syoji Hirota, Tokyo Tsukiji-Tamura, Tokyo - FRANCE: Auberge de l'Ill, Marc Haeberlin, Illhaeusern Sundgauer Käs-Kaller, Maître Bernard Antony, Vieux-Ferrette Moulin de Mougins. Alain llorca, Mougins - ITALY: Le Calandre, Massimiliano Alajmo, Sarmeola di Rubano Il San Pietro di Positano, Positano Torre del Saracino, Gemmaro Esposito, Vico Equense - SPAIN: El Bulli, Ferran Adrià, Roses Escribà, Christian Escribà Tholoniat, Barcelona Hotel Arts, Barcelona Restaurant Sant Pau, Carme Ruscalleda, Sant Pol de Mar Can Fabes, Santi Santamaria, Sant Celoni El Celler de Can Roca, Joan Roca, Girona - IRELAND: Lobster. RECIPES by: Jacques & Laurent Pourcel, Jardin des Sens, Montpellier, France Berthold Bühler & Heinz Bach, Résidence, Essen, Germany Hans Haas, Tantris, München, Germany Peter Liesenfeld & Peter Nöthel, Hummerstübchen, Düsseldorf, Germany. With 199 min. DVD INFO-Programm.

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