Rights sold: Book Club (German)
Format 165x240 Klappenbroschur
EUR 9,90 / sFr 14,90
published in Januar 2006
Wood Garlic - Garlic - Field Garlic
Wood garlic is an all-rounder. You can use it anywhere in the kitchen. Andrea Karrer once again opens her treasure chests and combines traditional dishes like “wood garlic dumpling” with a light, modern and original cuisine, such as asparagus-wood garlic-flat cake or wood garlic zucchini-terrine. From refined dishes to quicken the appetite to soup variations, from vegetarian dishes to meat combinations you can make aromatic discoveries. Fish recipes and confect tips round it all off.
Field garlic and garlic dishes also enrich the multifarious cuisine, so you don’t have to miss out on the fragrant dishes through the rest of the year.
Try to make wood garlic – pear strudel, field garlic cheese noodles or roulade with ham-field garlic filling. All these creations are simple to cook and bring refinement into every kitchen.
Andrea Karrer , born in 1963, is a versatile ambassador of Austrian culinary traditions. She has a weekly radio show, writes newspaper columns, works with Austrian chef Christian Petz, appears on TV, writes wonderfully tempting cookbooks - and all these activities express her true passion: cooking.