In Taste, Walter Marskamp, owner and chef of restaurant Yerba, presents a selection of over 70 dishes where vegetables and edible plants take center stage. In each recipe, as much as possible of each plant is used. This results in an explosion of aromas, colors, taste, and texture. If carrots are the main ingredient in a dish, they are showcased in various forms: dark brown roasted, pickled, smoked, or pureed, creating space to bring as many different flavor combinations as possible to the plate. There are never any waste products left, as they end up in a vinaigrette made from the carrot tops mixed with chervil. Hardcover with 224 pages |
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