Why do we need a new standard work for the kitchen? How is the book structured? How long, please, do you work on developing 500 recipes? Also: do we now all have to remodel our kitchens to match the items in the book (and thus the classic items of French restaurant cuisine)?
All questions that were of burning interest to me. And thankfully, Stevan answered them comprehensively in a video interview:
cook can be ordered as of now. From 2.9. In 2019, it will be officially available in stores everywhere. My tip, however, is to order the book directly from Stevan Paul’s homepage. On the one hand, you can get it there exclusively hand-signed by the author – on the other hand, I am not entirely uninvolved in the new website and the online store behind it. A quite complex website and the combination of the previous online magazine NutriCulinary with a personality site for Stevan Paul’s various achievements and an online store for his books.
Against this background, of course, I cannot offer a truly neutral review of the book. But a strong recommendation to purchase of course already 🙂
Stevan Paul: cooking.
With more than 500 recipes and texts on the basics of cooking, on taste and kitchen techniques, it succeeds to understand cooking really comprehensible!
