In times when restaurateurs and hoteliers are increasingly growing their own vegetables, old-school preservation is just the thing. Fermentation has several advantages: The food is preserved in a natural way, it does not require electricity for storage and the flavors released during fermentation are exceptional. What’s more, the process is very simple and can be used in any type of business, from a la carte restaurants to system caterers – the use of fermented products is unlimited in terms of quality and quantity. It is important to be careful with salt, which is the basis of every fermentation – in granular form or as brine. Too little promotes spoilage, too much makes the product difficult to use.
The most famous of all fermented foods in this country is sauerkraut. But chocolate, kefir, cocoa, beer, cheese and sourdough bread are also produced by fermentation. Many fermented foods can be found in Asian cuisine in particular. Such as the Korean classic kimchi - spicy pickled white cabbage. Or tempeh, which is made from fermented soybeans and is a popular vegan meat substitute. Miso has also undergone a fermentation process before it ends up on your plate.
In principle, all vegetables are suitable, but it works particularly well with vegetables that are not too soft, such as cabbage, root vegetables, beans, beet, pumpkin or peppers.
In September 2025, Przemysław Klima, head chef at Bottiglieria 1881 in Krakow, will be the guest chef at Restaurant Ikarus in Hangar-7 Salzburg. The first Polish chef to receive two Michelin stars brings his distinctive signature style to Austria: Polish terroir, Nordic clarity, and the finest products, interpreted in a tasting menu full of depth and precision.
For the kitchens. For the future. For the industry. Taste of Tomorrow is the new competition for young talent that will bring young culinary talents from several countries to the big stage in 2025. After a multi-stage selection process, the eight finalists have been chosen.
With Taste: My Life in the Kitchen and on Camera, Stanley Tucci delivers much more than a culinary autobiography. This book is a subtle, intelligent reflection on life, told through the prism of food. Between film sets and family kitchens, between Meryl Streep and Nonna Tucci, a mosaic of anecdotes, memories, dishes, and deep insights emerges – sometimes humorous, sometimes touching, always with genuine flavor.
We didn’t just read Taste – we lived it. Tucci succeeds in presenting cuisine as the language of life: how much it shapes us, connects us, comforts us – and even brings us back to life when we lose our taste for it, as in his own battle with cancer.
In addition to lovingly told family stories, he makes us smile with anecdotes about cooking with celebrities or his ironic take on his own Italian cliché. The recipes scattered throughout – some traditional, some surprisingly modern – make the book not a classic cookbook, but a very personal culinary reader.
INFO:
Stanley Tucci: TASTE. My Life Through Food and Film
First German edition (original title: Taste. My Life Through Food)
Translation: Steffen Jacobs
Publisher: Arche Literatur Verlag
320 pages
ISBN: 978-3-7160-2813-1
Price: €25.00 [D] | €25.70 [A] | also available as an
e-book
Publication date: February 2023
In times when restaurateurs and hoteliers are increasingly growing their own vegetables, old-school preservation is just the thing. Fermentation has several advantages: The food is preserved in a natural way, it does not require electricity for storage and the flavors released during fermentation are exceptional. What’s more, the process is very simple and can be used in any type of business, from a la carte restaurants to system caterers – the use of fermented products is unlimited in terms of quality and quantity. It is important to be careful with salt, which is the basis of every fermentation – in granular form or as brine. Too little promotes spoilage, too much makes the product difficult to use.