The art of cooking
ALPINE CUISINE SPECIAL & BOOK PRESENTATION
Hosts: Roland Essl, Miele Experience Center, Publisher Anton Puste
Roland Essl is a chef by passion and a gastrosopher. He has celebrated his culinary art for many years at the Gasthof Weiserhof. Now he is on a culinary journey to explore the alpine culinary world. He is now stopping in Salzburg for one evening to present his book "Geschmackssache" (Matter of Taste). In this compendium, he has documented and summarized 300 of his tried and tested recipes. Some of these extraordinary dishes can be tasted at this evening – tips from the master chef included. Cooking without compromise: Nothing about Roland Essl is mediocre. He pays special attention to every single detail of his dishes. "One should constantly work on the art of cooking, because cooking is passion, it is love." Let him surprise you with some of his delicious creations. Black bread slices with potato radicas, Hoargneistnidei, Stinkerknödel, Schottnock with Pinzgauer Schottengirgei, Polentakrapferl, Henakrapfen with pumpkin cabbage, Pinzgauer pot noodles with cranberries.