Günter Beer
Author of Culinaria Italy
About the Author
Even as a child, Patrik Jaros used to stand in front of the steaming pots on his grandmother's stove, completely entranced by her art. He owes his passion and deep understanding of this craft to her. He is the youngest chef to be awarded stars by the Guide Michelin, has worked in Eckart show more Witzigmann's Aubergine restaurant in Munich, and came third at the Bocuse d'Or in Lyon, the centre for gastronomy's top cooks. Today Patrik Jaros runs and co-owns a number of restaurants and bars in Cologne In 1978, the photographer Gunter Beer began work as a reporter in a small Bavarian local newspaper. After that, he took photographs in Rio de Janeiro for the Journal di Brasil and, during the civil war in Nicaragua covered both the Sandinistas and the Contras. He has sat in the mud left over from gold washing in Venezuela, photographed fashion in Mexico London and on the Matterhorn show less
Disambiguation Notice:
Please do not combine with Günther Beer as this is a different author. Günter Beer is an author of web design books as well as photographer for various cookbooks.
Image credit: Günter Beer
Series
Works by Günter Beer
le barbecue 3 copies
Grillboken : de viktigaste grillarna och marinaderna för den bästa utomhusmatlagningen (2008) 2 copies
Italian Cooking 1 copy
Carne recetas para preparar y saborear todos los dias — Photographer — 1 copy
Associated Works
Tagged
Common Knowledge
- Canonical name
- Beer, Günter
- Gender
- male
- Occupations
- photographer
- Nationality
- Allemagne
- Places of residence
- Barcelona, Spain
- Map Location
- Germany
- Disambiguation notice
- Please do not combine with Günther Beer as this is a different author. Günter Beer
is an author of web design books as well as photographer for various cookbooks. - Associated Place (for map)
- Barcelona, Spain
Members
Reviews
I never could have imagined when I first leafed through this (now) monumental coffee table-sized set devoted to the culinary specialties of Europe, that it would end up being my "go to" cookbook for select foundational recipes over the years. Certain dishes like Carbonnades flamandes (with suggested stoemp aux carrotes) have become the base recipes for some of the all-time favorite seasonal standards in my repertoire. It could do with an update for the 21st century in terms of the text, but show more many of the recipes are simply timeless (e.g. Choucroute a l'ancienne, Paella valenciana, and Moussakas). show less
Even as a (sometimes off the wagon) vegetarian, i love this book. It is more than a collection of recipes, you buy it for the reference, the writing and the illustrations. These books are definately gastro-porn.
If you ever needed something to convince you French food is about more than cheese, here is your book (though it has cheese in it, lots of cheese). It is more than a collection of recipes, you buy it for the reference, the writing and the illustrations. These books are definately gastro-porn. Whether you want to reminice over the amazing meal you had in Lyon or daydream about the improbably chance of a picnic in the Dordogne, find this book.
This cookbook is a clever read. Its recipes are all in serving sizes for 2 persons, and its ingredients are ones that might normally be thrown out. Half a jar of chickpeas is converted into fresh hummus, some milk and sugar into caramel spread, leftover spaghetti into pizza. It helps you save money and try new food ideas out cheaply.
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Associated Authors
Statistics
- Works
- 49
- Also by
- 4
- Members
- 1,812
- Popularity
- #14,190
- Rating
- 4.0
- Reviews
- 20
- ISBNs
- 158
- Languages
- 12
- Favorited
- 1