Description
(Text)
The Paznaun, in the Tyrol, is world-famous for its wonderful mountains and for the sport and leisure activities that go with it. In recent years, it has made great strides in the culinary arts, and there are many hotels and inns PROVIDING GASTRONOMY AT THE HIGHEST LEVEL.
The cooks of the region have come together in the PAZNAUN CHEFS CLUB to AMAZE BOTH VISITORS AND LOCALS WITH THEIR EXTRAORDINARY OFFERINGS.
Martin Sieberer, toque-awarded chef and club president, and the other club members have revealed their secrets and gathered together the best recipes so that everyone can produce these exceptional dishes at home.
Made WITH SUPERB REGIONAL INGREDIENTS such as the outstanding Paznaun Highland beef and young venison from the Fimba valley, delicious Paznaun lamb, mouth-watering trout from the Diasbach and fragrant Galtür mountain hay, these recipes combine the traditional and the modern - and take us on a culinary journey through one of the most beautiful valleys in the Tyrol!
- Brilliant recipes from passionate and committed cooks
- Numerous practical tips and fabulous basic recipes
- Traditional dishes enhanced with modern ingredients
- Marvellous food photographs by Christa Engstler
- Spectacular scenic photos of the Paznaun
(Text)
The Paznaun, in the Tyrol, is world-famous for its wonderful mountains and for the sport and leisure activities that go with it. In recent years, it has made great strides in the culinary arts, and there are many hotels and inns PROVIDING GASTRONOMY AT THE HIGHEST LEVEL.The cooks of the region have come together in the PAZNAUN CHEFS CLUB to AMAZE BOTH VISITORS AND LOCALS WITH THEIR EXTRAORDINARY OFFERINGS.Martin Sieberer, toque-awarded chef and club president, and the other club members have revealed their secrets and gathered together the best recipes so that everyone can produce these exceptional dishes at home.Made WITH SUPERB REGIONAL INGREDIENTS such as the outstanding Paznaun Highland beef and young venison from the Fimba valley, delicious Paznaun lamb, mouth-watering trout from the Diasbach and fragrant Galtür mountain hay, these recipes combine the traditional and the modern - and take us on a culinary journey through one of the most beautiful valleys in the Tyrol!- Brilliant recipes from passionate and committed cooks- Numerous practical tips and fabulous basic recipes- Traditional dishes enhanced with modern ingredients- Marvellous food photographs by Christa Engstler- Spectacular scenic photos of the Paznaun
(Author portrait)
Martin Sieberer, geboren 1968 in Hopfgarten/Tirol, nach Lehrjahren in verschiedenen Küchen Österreichs, Deutschlands und der Schweiz ausgezeichnet mit zwei "Gault-Millau-Hauben" als Küchenchef im Romantikhotel "Tennerhof" in Kitzbühel; seit 1997 Leitung des Gourmetrestaurants "Paznaunerstube" im Hotel "Trofana Royal" in Ischgl, 1998 ausgezeichnet mit drei Hauben, 1999 gekürt zum "Besten Koch Tirols", 2000 ausgezeichnet als "Koch des Jahres 2000" und "Käse-Affineur 2000".
