Dreiländereck, by Ben Perry | Cookbook
Young regional cuisine between the Black Forest, Switzerland, and Alsace. The best of three worlds!
A culinary journey without borders. This cookbook is more than a collection of recipes: it's a personal journey of discovery through one of Europe's most exciting gourmet regions. Ben Perry takes us to the tri-border region of Germany, Switzerland, and France – where tradition, craftsmanship, and contemporary cuisine naturally converge. Between the Black Forest, Alsace, and Basel, he tells us about the people, products, and landscapes that shape his cooking.
The recipes are deeply rooted in regional food culture and offer new interpretations of classics: sometimes rustic, sometimes modern, always with respect for origin and product. They are complemented by portraits of producers, visits to craft businesses, and atmospheric insights into markets, kitchens, and workshops. This creates a multi-layered picture of a region that culinarily connects – across borders.
A homage to what emerges when you look beyond borders – and simply sit together at one table.
Recipes & reports from Germany, Switzerland, and France – authentic and contemporary
A book for all who not only want to cook but also understand where taste originates
Atmospheric photography and personal stories that inspire cooking and travel
"Hardly any other region is so full of energy, so full of mountains and valleys, rivers and lakes, so full of tradition and yet inspired by fresh winds and new ideas." – Ben Perry
A culinary journey without borders. This cookbook is more than a collection of recipes: it's a personal journey of discovery through one of Europe's most exciting gourmet regions. Ben Perry takes us to the tri-border region of Germany, Switzerland, and France – where tradition, craftsmanship, and contemporary cuisine naturally converge. Between the Black Forest, Alsace, and Basel, he tells us about the people, products, and landscapes that shape his cooking.
The recipes are deeply rooted in regional food culture and offer new interpretations of classics: sometimes rustic, sometimes modern, always with respect for origin and product. They are complemented by portraits of producers, visits to craft businesses, and atmospheric insights into markets, kitchens, and workshops. This creates a multi-layered picture of a region that culinarily connects – across borders.
A homage to what emerges when you look beyond borders – and simply sit together at one table.
Recipes & reports from Germany, Switzerland, and France – authentic and contemporary
A book for all who not only want to cook but also understand where taste originates
Atmospheric photography and personal stories that inspire cooking and travel
"Hardly any other region is so full of energy, so full of mountains and valleys, rivers and lakes, so full of tradition and yet inspired by fresh winds and new ideas." – Ben Perry
Cookbooks
€ 19,99
